Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 25-09-2007, 03:25 AM posted to alt.food.barbecue
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Default New DigiQ II test

I just received my new digiq II from bbqguru today.

Any tips on the best way to set temps on my BGE for some ribs?
Where is the best place to put the meat temp probe in ribs?
I've been using/smoking/cooking on the BGE off and on since January - so
far, about 60% "success" trying different things from loin, shoulder,
brisket and ribs - so far, I haven't been able to get the ribs by low and
slow, but I hope the digiq can help me!

Thanks for any advice!

konewt in Decatur, GA



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Old 25-09-2007, 03:39 AM posted to alt.food.barbecue
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Default New DigiQ II test

Newton White wrote:
I just received my new digiq II from bbqguru today.

Any tips on the best way to set temps on my BGE for some ribs?
Where is the best place to put the meat temp probe in ribs?
I've been using/smoking/cooking on the BGE off and on since January - so
far, about 60% "success" trying different things from loin, shoulder,
brisket and ribs - so far, I haven't been able to get the ribs by low and
slow, but I hope the digiq can help me!

Thanks for any advice!

konewt in Decatur, GA


Personally, for ribs I don't use any other therm. except the
one for measuring the pit temp and keeping it around
225-250. When you pick 'em up and they "break" when you
start to bend 'em, they're done.


--
Steve
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Old 25-09-2007, 04:13 AM posted to alt.food.barbecue
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Default New DigiQ II test

Newton White wrote:
I just received my new digiq II from bbqguru today.

Any tips on the best way to set temps on my BGE for some ribs?
Where is the best place to put the meat temp probe in ribs?
I've been using/smoking/cooking on the BGE off and on since January - so
far, about 60% "success" trying different things from loin, shoulder,
brisket and ribs - so far, I haven't been able to get the ribs by low and
slow, but I hope the digiq can help me!

Thanks for any advice!

konewt in Decatur, GA


I use the Competitor from the same folks. It performs the same
function, but uses analog dials instead of the digits. My suggestion
would be to insert the meat probe into one of the thickest parts of the
rib meat, equidistant from any bones. The hood temp. probe should clip
to the rack near the ribs. I set mine for 225f and a meat target of
175f for ribs and it takes about 5-8 hours. As mentioned by another
respondant, the test is when the ribs break when jostled. The thin ones
will do that about 5-6 hours into the cooking.

Over time, I taught myself to cook ribs in a 2-stage process. I cut my
racks into thirds. At about 6 hours, I verify that the thinner ends are
cooked and remove them. I then let the cooking process continue for
another hour to three hours until the meat on the larger end can be
pulled away by hand.

--
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trying to make others appear shorter.
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Old 25-09-2007, 04:29 AM posted to alt.food.barbecue
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Default New DigiQ II test

Newton White wrote:
I just received my new digiq II from bbqguru today.

Any tips on the best way to set temps on my BGE for some ribs?


Just measure the pit temp at the grate level where the ribs are.

Where is the best place to put the meat temp probe in ribs?


Nowhere. They're too thin.

I've been using/smoking/cooking on the BGE off and on since January - so
far, about 60% "success" trying different things from loin, shoulder,
brisket and ribs - so far, I haven't been able to get the ribs by low and
slow, but I hope the digiq can help me!


In my experience, if you cook 225-250F, baby backs will be done
in a little more than 3 hours, and spares will go 5-6. You check for
done-ness by picking up one end of the rack (with tongs) and seeing if
the bark on the ribs starts to crack where they're bending.

Higher temps will take less time and people won't be able to tell
the difference; spares took maybe 4 hours at 250-275 in my WSM, for
example and I suspect baby backs would be done in around 2 hours - at
least that's when I'd check 'em.

Enjoy -
Dana
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Old 30-09-2007, 12:59 AM posted to alt.food.barbecue
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Default New DigiQ II test


"Steve Calvin" wrote in message
...

I've been using/smoking/cooking on the BGE off and on since January - so
far, about 60% "success" trying different things from loin, shoulder,
brisket and ribs - so far, I haven't been able to get the ribs by low and
slow, but I hope the digiq can help me!

Thanks for any advice!

konewt in Decatur, GA

Personally, for ribs I don't use any other therm. except the one for
measuring the pit temp and keeping it around 225-250. When you pick 'em
up and they "break" when you start to bend 'em, they're done.


--
Steve


I setup the pit temp on the grate at 230, and about 4 hours later, the baby
backs were pulling away from the bone. The ribs were the best I ever made to
date.
Thanks to Steve and others here for the advice.
My next trial is either a whole turkey, or turkey breast.
Any suggestions for turkey?

konewt in Decatur, GA




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Old 30-09-2007, 01:20 AM posted to alt.food.barbecue
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Default New DigiQ II test

"Newton White" wrote:
"Steve Calvin" wrote in message
[ . . . ]
I setup the pit temp on the grate at 230, and about 4 hours later, the
baby backs were pulling away from the bone. The ribs were the best I ever
made to date.
Thanks to Steve and others here for the advice.
My next trial is either a whole turkey, or turkey breast.
Any suggestions for turkey?


Personally, I'd use duck or goose, instead! ;-)

--
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Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~


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