"Tutall" > wrote in message
...
On Apr 13, 3:07 pm, "Dave Bugg" > wrote:
> Joseph wrote:
> > I averaged about 225 to 240 degrees F and they hit the
> > 190 degree mark right at 12 hours.
>

Seriously, you can increase those temps and drastically
reduce your
cooking times with no quality compromise.

==> I may have played with it too much, extending the time
a little.

I've got a a big ole Klose, and was burning oak logs and let
temps get
a bit out of hand, at the upper rack where the butts were
the temps
had to have been 350F and a couple of the smaller 6lb pieces
were done
in under 5 hours. No difference in flavor though, or
texture.
Now I don't generally aim that high, I do try to cook em at
250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour
cooks.

Ribs don't seem to take to the higher temps in my
experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

==> Doing ribs this week, I'll crank her up a bit on the
next one.

And as for rubs and whatnot? It seems to me that the end
product
tastes the same regardless of what I put on the damn thing.
So I'm
more interested in varying how I can use the end product.

==> It seemed that way to me. The CYM, S & P tasted about
the same as the essence.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

==> First, Straight Up in a bowl w/sauce (Saturday Dinner)
Second, Platted up w/ BBQ beans and coleslaw (Sunday
Lunch)
Third, Grilled in tortilla w/ sour cream, salsa &
cheddar (Sunday Dinner)
Fourth, Toasted Sandwich w/sauce and mayo (Monday
Lunch)
Fifth, Added to Chile Colorado over eggs (tonight)

==> Tomorrow, Still thinking, I might have two take more
out of the freezer. This is some pretty versatile stuff...

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box

On Apr 14, 6:32*pm, "Joseph" > wrote:
> "Tutall" > wrote in message
>
> Ribs don't seem to take to the higher temps in my <-----------------------
> experience, others
> report differently, but butts, no problem, give it to em.
>
> Big Jim who used to post here more often, ran his own joint
> and sold
> and made Q rigs swore by higher temps. More than a few
> others as well.
>
> ==> * Doing ribs this week, I'll crank her up a bit on the
> next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.

"Tutall" > wrote in message
...
On Apr 14, 6:32 pm, "Joseph" > wrote:
> "Tutall" > wrote in message
>
> Ribs don't seem to take to the higher temps in my
> <-----------------------
> experience, others
> report differently, but butts, no problem, give it to em.
>
> Big Jim who used to post here more often, ran his own joint
> and sold
> and made Q rigs swore by higher temps. More than a few
> others as well.
>
> ==> Doing ribs this week, I'll crank her up a bit on the
> next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.


==> sorry, not cranking it up on the ribs but on the next shoulder...
(I do spares at 220, baby's I baste a lot)

On Apr 14, 8:45 pm, Tutall > wrote:

> > Big Jim who used to post here more often, ran his own joint
> > and sold
> > and made Q rigs swore by higher temps. More than a few
> > others as well.
>
> > ==> Doing ribs this week, I'll crank her up a bit on the
> > next one.

> Whoa there buddy, read everything. Ribs I keep lower, I seem to make
> jerky above 250. Others report differently.

I'm with you. In the interest of not starting a nasty little snit
over temps, I cook higher than anyone I know on fatty beef like
brisket, ribs, and chuck. I cooked a 10# at 300-325 to test it out,
and it was great. I think the key is a well marbled piece of meat.

But I am with you Sr. Tutall on the ribs. Low and slow seems to be
the best for me on pig parts like spares and baby backs. Especially
spares - I prefer them to baby backs, but they need a little more
attention.

About a six weeks ago I had the crew over and we had ribs and
sausage. Boy was I glad I had the sausage. I had six full racks of
ribs on the pit, and in six hours, only half were done. Go figure. I
rotated them around after the first three hours when I added fuel, and
then every hour when I sprayed them with mix of stuff and Frank's. It
didn't matter, half still weren't done.

The mildly inebriated lynch mob was forming, but I wasn't gonna serve
half the ribs as I knew it wasn't enough for everyone to get a plate
full. It took another full hour to get the remaining racks done.

They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

I'll take the time. I hate dry spares almost as much as chewy spares.

Robert

" > wrote:
> On Apr 14, 8:45 pm, Tutall > wrote:
> [ . . . ]
> About a six weeks ago I had the crew over and we had ribs and
> sausage. Boy was I glad I had the sausage. I had six full racks of
> ribs on the pit, and in six hours, only half were done. Go figure. I
> rotated them around after the first three hours when I added fuel, and
> then every hour when I sprayed them with mix of stuff and Frank's. It
> didn't matter, half still weren't done. []

Every time you open the pit, it cools down and extends the cook time. Have
you tried not spraying them? Maybe one mop just before they're done.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Apr 15, 2:54 am, " >
wrote:
> They all agreed it was worth the wait, but it was tricky there. To
> me, spare ribs truly stick to the old addage, "it's done when it's
> done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff

JeffH wrote:
> On Apr 15, 2:54 am, " >
> wrote:
>> They all agreed it was worth the wait, but it was tricky there. To
>> me, spare ribs truly stick to the old addage, "it's done when it's
>> done".
>
> How do you know when they are done? What's the test? I've been wanting
> to try some spare ribs again but figured you probably can't trust a
> thermometer stuck in them - or can you?
>
> --Jeff


For me, ribs are done if I can easily push a wooden toothpick through
the meat between the bones.

Brian

On Apr 15, 6:57*am, Brian > wrote:
> JeffH wrote:
> > On Apr 15, 2:54 am, " >
> > wrote:
> >> They all agreed it was worth the wait, but it was tricky there. *To
> >> me, spare ribs truly stick to the old addage, "it's done when it's
> >> done".
>
> > How do you know when they are done? What's the test? I've been wanting
> > to try some spare ribs again but figured you probably can't trust a
> > thermometer stuck in them - or can you?
>
> > --Jeff
>
> * *For me, ribs are done if I can easily push a wooden toothpick through
> the meat between the bones.
>
> * * * * * * * * * * * * * * * Brian

Or the crack test, lift one end and see how it bends. If only one end
breaks off and lifts up , it's a little overdone.

On 15-Apr-2008, JeffH > wrote:

> On Apr 15, 2:54 am, " >
> wrote:
> > They all agreed it was worth the wait, but it was tricky there. To
> > me, spare ribs truly stick to the old addage, "it's done when it's
> > done".
>
> How do you know when they are done? What's the test? I've been wanting
> to try some spare ribs again but figured you probably can't trust a
> thermometer stuck in them - or can you?
>
> --Jeff

Look for the meat to start shrinking back on the bone at the very ends. When
you see that, bend a rack and see if it wants to break in two easily. When
it
does, it's done. Another way is to stick a fork between the ribs in the
middle
of the rack and twist a little. It it will spread the ribs apart, it's done.
I don't
like stabbing any meat, so I don't do that. Juice leaks out.

Remember that ribs are constructed way different then "roast lke" parts of
meat. There's a lot lower colagen to bone ratio. Also there's some gristle
like component in there as well. It takes longer relatively for that to
break
down. But ribs are a thinner piece of meat so the internal temp reaches
breakdown temp pretty quickly. What I'm trying to say is that there's no
comparison between the two types as to cooking procedure. About all I
can say is that I cook ribs in four hours and they're just fine.

--
Brick(Youth is wasted on young people)