Rookie BB ribs on UDS

Discussion in 'Pork' started by mfrano, Apr 28, 2014.

  1. mfrano

    mfrano Newbie

    Today going to smoke some bb ribs on my uds. 1st try.

    I prepped my ribs and rubbed with dry rub
    Half filled my basket with lump charcoal and added alder wood
    Lit half a chimney and good a smoke
    Shut down one of the valves when temp reached 250
    Placed ribs on tin foil but uncovered
    I'm going to peek at 2 hours in
    Trying to maintain temp at 225
    Pray to bbq gods

    Suggestions and comments always welcome. Will update on progress.
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★



  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Keep us posted![​IMG]

  4. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    My sugesstion would be to make sure that thermometer on the lid is accurate. Also, you would be surprized at the temperature variation from that to the actual grate that you are cooking on.

    My comment is...way to go! I love ribs on my UDS.
  5. mfrano

    mfrano Newbie

    3.5 hours in.
  6. mfrano

    mfrano Newbie

  7. mfrano

    mfrano Newbie

    The verdict:

    Total smoke time 4.5 hours
    At the 3.5 hour mark I pulled the lid and had a temp spike up to 325, had to open up vents and close down intake to get temp down to 250. Any suggestions on how I can avoid these spikes?
    The ribs were tender not fall off the bones but a nice bite
    Good smoke ring on the ribs not overpowering
    Maybe next time I will try the 321 method.

    Next I would like to smoke 25-30 lbs pig: I am thinking it might be a tight fit. Would anybody recomend cutting the head off and feet? So I can squeeze it in to the uds.
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Some form of a heat sink (water, sand, etc.) will help a lot and/or, note where your intake is and close it before removing the lid, then after lid is back on, open intake back to where it was?

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