Cooked a bbq feast (Q-View)

Discussion in 'Pork' started by joepeep77, Sep 29, 2016.

  1. joepeep77

    joepeep77 Newbie

    Finally got my UDS a few weeks ago and was just itching like crazy to try that bad boy out. It worked much, much better than I could've ever anticipated.

    Here she is, sitting steady at 225 with some nice TBS: 


    And what, you may ask, did we cook for the inaugural run? Well, let's see what's under that lid:


    2 racks of St.Louis spares, a whole chicken (spatchcocked, thinking I had space, but didn't), and 14 ABT's!

    The ribs I did for 2 hours on the smoke, 2 hours foiled, and another hr out. Here they are after their time in the foil:


    Right after they were put back on, gave them a nice baste with some classic Gates' KC BBQ sauce:


    Having never done ABT's before, I was curious as to how they'd be. They were literally the tastiest thing I've ever cooked:


    None of it lasted long.

    Now on to a question: The meat on top of the ribs was succulent, extremely flavorful, just plain perfect with a clearly defined smoke ring, however, the meat between the rib bones and underneath was dry and almost crunchy, and tasted burnt. What did I do wrong? 
     
    floridasteve likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Joe when you foiled the ribs, did you add any liquid?

    Richie 
     
  3. joepeep77

    joepeep77 Newbie

    I bet that was the issue. Had a buddy come and watch the stuff for me while I had to leave for a while, and when he foiled them, no liquid. Is that what caused it?
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would say yes a lot of fat was most likely loss.

    Try again and see if it help also do a search for Chef JJs foiling sdauce

    Richie 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep the liquid steams the ribs making them very tender.

    Al
     
  6. sauced

    sauced Master of the Pit

    Oh yes.....foiled ribs need the liquid!! Place them meat side down, add a little apple juice, butter, brown sugar.
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I usually give them a splash of apple cider vinegar when I wrap them. Works great.  I'd also like to complement you on your UDS.  My son recently completed his.  They are awesome units. 

    Brian 
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hmmm, the few times that I've used the 2-2-1 or 3-2-1 methods for pork ribs I haven't added liquid during the foiling stage. Always had moist tender rib meat.

    Typically I cook them straight through without foiling.

    Have you tested your therm on your pit to make sure it is accurate? Almost sounds as if your pit is running hotter than 225.
     
  9. b-one

    b-one Smoking Guru OTBS Member

    I'm a no foil pork ribs as well there always tender. I have started them on a rotisserie and there even better,maybe you can add the feature to your UDS. Everything looks tasty!
     
  10. joepeep77

    joepeep77 Newbie

    It sounds like I need to test it. When I got it, I was told that the thermometer was pretty accurate (I know they typically aren't THAT accurate). Anybody know a good, reliable method to test this?
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Boiling water depending on you elevation http://www.csgnetwork.com/h2oboilcalc.html

    212* F 

    Do not submerge the whole probe just the tip

    Richie
     
  12. weekendbbqguy

    weekendbbqguy Newbie

    Test the thermometer in ice water you should read 32 degrees.
     
  13. joepeep77

    joepeep77 Newbie

    Tested the thermometer with the tip submerged in boiling water on the stovetop. Registered around 175 in boiling water? 

    Ergo, do I just compensate for the difference?
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would replace that thermometer,you will save more in cost of meat not being ruined.JMHO

    Richie
     
  15. joepeep77

    joepeep77 Newbie

    Do I just buy another one of the same or can anyone recommend something better?
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  17. joepeep77

    joepeep77 Newbie

  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    If you can't find that one look for this


    Richie
     
  20. joepeep77

    joepeep77 Newbie

    Link didn't seem to work.....
    Killer ideas, thanks Richie.

    Any idea where to find such things? All set to cook up a bunch this weekend and need to get this done fast.
     

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