My First Ribs w/ Qview

Discussion in 'Pork' started by wahouse8, Dec 15, 2009.

  1. wahouse8

    wahouse8 Fire Starter

    Hello Everyone:

    I made three racks of Baby Back Ribs in the ECB with modified Afterburner. I used a mix of Maple, Hick & Apple.

    Here they are going on:

    Here is the ECB's thin blue smoke:

    All done 4 hours later:

    I only did them for four hours between 225 and 250, which I think is why they were not really tender. Next time I will try the 2-2-1 method.
  2. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Just curious, what was your internal temp?
    I myself don't go by hour but by internal temp.
  3. wahouse8

    wahouse8 Fire Starter

    I have to admit, I never took their internal temp in the end, my friend said, no worries they are always cooked. I hear though I should check for them to be between 172-200? to make sure they are good and tender.

  4. chefrob

    chefrob Master of the Pit OTBS Member

    pull back is what i usually go by............

    nie job btw...
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice lookin ribs,

    I dont take internal temps on ribs, as soon as they pass the "tong test" they are good to go. BB's typically 4-5 hours.
  6. treegje

    treegje Master of the Pit

    Those look pretty good [​IMG]
  7. john3198

    john3198 Smoking Fanatic

    Looks good. I usually cook to 170 ish. I don't foil, just cook them and mop after an hour in. Full slabs are usually 4-5 hours or so. I like some chew, so don't foil or cook until falling off the bone. If you are not sure, cut a slab and try one to see if it's done or not. If not, put em back on.
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great Aaron. Nice job.
  9. mr mac

    mr mac Smoking Fanatic

    I'm with both Rob and Jim in that I look at the pullback and then give them the tong test. I'm also a 2-2-1 cooker though more often than not I'll actually do a modified 3-2-1 at 200-225 for baby backs and 4-2-1 for St Louis cut.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man those are some nice ribs there Aaron. I like those ribs and what is that sauce you put on them??
  11. big game cook

    big game cook Smoking Fanatic

    looks reall good. nice smoke.
  12. wahouse8

    wahouse8 Fire Starter

    Thank you for the kind words. The sauce is sweet baby rays.
  13. wahouse8

    wahouse8 Fire Starter

    Tgank you everyone for all the kind words. Next time I will go for the 2-2-1 type approach. I would like to know though what the (tong test) is?

    I love this site!
  14. buffalosmoke

    buffalosmoke Meat Mopper

    The tong test is like this...when you think your ribs are close to being pick up the rack with a pair of tongs. If the rack starts to split in the middle....they are done. You will get a feel for it after you try it a few times. If the rack splits right in half....they are a bit overdone( I like mine with some chew...not falling off the bone). If the rack doesn't bend at've got some more cookin' to do.

    You can use a sharp knife to test the ribs too....a knife should slip easily in between the bones.

    Nice looking ribs....I don't foil my ribs at all....and I don't bother taking the temp of them either...I just pretty much go by the tong test....though I never heard it put that way before.

    Keep up the good work!
  15. wahouse8

    wahouse8 Fire Starter

    Hey, Thanks for the info!

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