Ribs...

[CygnusX44]

Was going to smoke 'em like I usually do (no 321 bullshit) but due to the rain went with oven ribs, which I grew up on. Anyone have a decent oven rib method?

 

[Ares]

I'd probably just try my version of 3-2-1 but in the oven.

You get no smoke in the cook, that's the only real difference.

 

[nvanprooyen]

I've never done them in the oven, but I think 2 hrs in foil is too much. My method is more like 3-1-1 depending on the cut, and thickness of the ribs at like 225, lightly spritzing with apple cider vinegar during the 3 hr period, and maybe basting butter on them a few times.

 

[Ares]

I've never done them in the oven, but I think 2 hrs in foil is too much. My method is more like 3-1-1 depending on the cut, and thickness of the ribs at like 225, lightly spritzing with apple cider vinegar during the 3 hr period, and maybe basting butter on them a few times.

The only time I find 2 full hours in the foil might be valid is when you've got THICC St Louis cut ribs.

I've done basically a full 3-2-1 on these thicc-as-an-instahoe St Louis cuts before and they turned out very fall-off-the-bone.

If you want that tender but still a solid bite off the bone you gotta get em out of that foil before they turn to mush.

If you buy ordinary baby-back cuts, they will turn to absolute mush if you're doing 2 hours in foil at 225-250.

For those I usually do like 3-1.25-0.75

 

[nvanprooyen]

The only time I find 2 full hours in the foil might be valid is when you've got THICC St Louis cut ribs.

I've done basically a full 3-2-1 on these thicc-as-an-instahoe St Louis cuts before and they turned out very fall-off-the-bone.

If you want that tender but still a solid bite off the bone you gotta get em out of that foil before they turn to mush.

If you buy ordinary baby-back cuts, they will turn to absolute mush if you're doing 2 hours in foil at 225-250.

For those I usually do like 3-1.25-0.75

This man knows what he's talking about.

 

[nvanprooyen]

One more comment. Most temp guages are garbage. Don't trust it and get something that can accurately measure grate and meat temps (that one not really important for ribs, but great for some things like pork butts). Thermoworks makes good products.

 

[FozzyBear]

Was going to smoke 'em like I usually do (no 321 bullshit) but due to the rain went with oven ribs, which I grew up on. Anyone have a decent oven rib method?

ah the oven....

cheat...

boil poewk ribs...or slow simmer/braise... hit with wet sauce, throw in hot oven for a few minutes to work that sauce if wet saucing... then finish under broiler for a few more minutes.. dry ribbin.. never cheated with that..

 

[Ares]

One more comment. Most temp guages are garbage. Don't trust it and get something that can accurately measure grate and meat temps (that one not really important for ribs, but great for some things like pork butts). Thermoworks makes good products.

Agreed, I use a Fireboard.

It is expensive, but has been worth every penny IMO.

The one I got has an attached little fan drive that you position in your air draw opening for the firebox, and connect it to the Fireboard itself.

The Fireboard then can be set to read one of 6 probes as the grill temp, and you give it a target, and it will modulate the fan to draw roughly as much air as is needed to push the grill temp up to where you want it.

In a perfect world you give it a nice hot firebox with white coals from a chimney, creep up just below that 225 target and then let the little fan run at real low power 5-10% and keep that temp nice and steady.

I've used it extensively when I smoke brisket... can easily stick 2 or more meat probes in the brisket, and have 2 or more grill temp probes, and still have 2 more if you need meat probes for other cuts.

 

[nvanprooyen]

@CygnusX44 - my bad for pulling the topic off oven ribs. But people start talking about ribs, I get excited and can't help myself.

 

[Ares]

@CygnusX44 - my bad for pulling the topic off oven ribs. But people start talking about ribs, I get excited and can't help myself.

Lol same, and I was genuinely looking at smoking some ribs this upcoming weekend.

 

[FozzyBear]

best oven ribs ive had were my dads.. cause i guess its a youth thing..

but he would braise pork ribs in beer and kraut.. wasnt a deep braise either.. just a shallow bath of beer.. then basic s&p season to finish..

those would be gone before the ribs coming out the smoker..

 

[Discus fish salesman]

One more comment. Most temp guages are garbage. Don't trust it and get something that can accurately measure grate and meat temps (that one not really important for ribs, but great for some things like pork butts). Thermoworks makes good products.

I've got meater probes and definitely question the accuracy. Also the wifi connectivity has like a 10 ft range

 

[nvanprooyen]

Agreed, I use a Fireboard.

It is expensive, but has been worth every penny IMO.

The one I got has an attached little fan drive that you position in your air draw opening for the firebox, and connect it to the Fireboard itself.

The Fireboard then can be set to read one of 6 probes as the grill temp, and you give it a target, and it will modulate the fan to draw roughly as much air as is needed to push the grill temp up to where you want it.

In a perfect world you give it a nice hot firebox with white coals from a chimney, creep up just below that 225 target and then let the little fan run at real low power 5-10% and keep that temp nice and steady.

I've used it extensively when I smoke brisket... can easily stick 2 or more meat probes in the brisket, and have 2 or more grill temp probes, and still have 2 more if you need meat probes for other cuts.

My setup isn't quite that fancy. I'm using this:

Smoke X® Long-Range Remote BBQ Alarm Thermometer

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

One grill temp, 3 meat probes. Which is more than I ever really need. I don't cook in huge bulk any more. If we are having a get together, it's almost always under 20 people these days.

 

[nvanprooyen]

I've got meater probes and definitely question the accuracy. Also the wifi connectivity has like a 10 ft range

Check my last post. That's what I'm using these days.

 

[Ares]

My setup isn't quite that fancy. I'm using this:

Smoke X® Long-Range Remote BBQ Alarm Thermometer

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

One grill temp, 3 meat probes. Which is more than I ever really need. I don't cook in huge bulk any more. If we are having a get together, it's almost always under 20 people these days.

FireBoard 2 Drive



This is only 50$ more than what you got, FYI.

 

[Ares]

I've got meater probes and definitely question the accuracy. Also the wifi connectivity has like a 10 ft range

Are they wi-fi or bluetooth?

Most are just bluetooth.

My big draw on the Fireboard was that it connects to your actual Wifi and talks to their server in the Cloud.

So you can have it down there running, connected to Wifi, and monitor it from your phone away from the house, or laptop, or w/e.

 

[ytsejam]

I might end up at Smoque next week.
Never tried their ribs. Are they any good?

 

[Discus fish salesman]

Are they wi-fi or bluetooth?

Most are just bluetooth.

My big draw on the Fireboard was that it connects to your actual Wifi and talks to their server in the Cloud.

So you can have it down there running, connected to Wifi, and monitor it from your phone away from the house, or laptop, or w/e.

It's suppose to be wifi, but I get the feeling it must be connecting Bluetooth with that limited range. Not sure how to fix that

 

[TL1961]

Two hours in the oven in foil is not too long. Three hours is better. Low and slow. 250 degrees, or even a little lower.

Then add sauce, if using, and put under the broiler - 5 -5-5 Meat side up/down/up.

 

[Ares]

It's suppose to be wifi, but I get the feeling it must be connecting Bluetooth with that limited range. Not sure how to fix that

Very little you can do, bluetooth is just for short range unobstructed transmission.

When I used bluetooth ones I'd sit in my theater room loft right next to the window above the smoker.

Even then they'd often cut out on me.

If its actually connecting to your wifi, I recommend putting your digital thermometer on the common 2.4Ghz band rather than the often-faster 5GHz bands, because that 2.4Ghz pushes thru walls and floors much better than the 5Ghz signals.

The biggest reason I sunk the money into a Fireboard 2/w drive was that it was the first one I'd found at the time which actually connected to the Cloud via WiFi and didn't piggyback on bluetooth.