Ribs...

[CygnusX44]

All great pieces of advice. I was happy (not smoker happy, but happy) with the oven ribs. 2 hours foil w/Notorious PIG rub, 20 minutes sauced and open, a few minutes under the broiler. Not mush, and had a good bite...clean bones! I use a Meater outside but am not happy with accuracy. Thanks all.

 

[ytsejam]

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

Asking for Maggie Raptor.

 

[PaytonHighstep]

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

I have meater probes. There’s a way to extend your range if you have an old ipad or tablet laying around. Use the old device to connect Bluetooth, then via the shared wifi you can monitor your cook with your phone. It works pretty well and helped me navigate the limited range of the Bluetooth.

Edit: Found a YouTube video.
Meater wifi extension

 

[Discus fish salesman]

I have meater probes. There’s a way to extend your range if you have an old ipad or tablet laying around. Use the old device to connect Bluetooth, then via the shared wifi you can monitor your cook with your phone. It works pretty well and helped me navigate the limited range of the Bluetooth.

Edit: Found a YouTube video.
Meater wifi extension

Thank you man. I'll have to try this out with my next cook

 

[SilenceS]

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.

You are such a nerd, but you know your ribs. Tip of the hat to ya

 

[Tjodalv]

I generally braise them first in a dry rub type spice mixture (maybe two hours in beer or water, half submerged in a foil covered baking pan at 350), then toss them onto foil or a baking sheet uncovered with sauce and blast them at like 500 degrees/broil so that the sauce caramelizes, applying additional coats along the way for apx. 30-45 min. The braising gets you that super fall off the bone texture and renders the fat better than dry cooking methods without losing too much juiciness, and the broiling gives you the smoky flavor that your missing by slightly burning the sugars in the sauce.

 

[PaytonHighstep]

Thank you man. I'll have to try this out with my next cook

You’re welcome. Let me know if it helps. I’ll even leave my old tablet outside near my smoker, if it’s nice outside. I have a storage container that i can leave it in if it’s raining. I’ve never had any connection issues with this setup. Good luck.

 

[BearFanJohn]

Here is a sous vide recipe I have used a few times in instances where I did not have grill/BGE/smoker access. Works really really well. We use the 165 degree/12hr method.

Sous Vide Barbecue Pork Ribs Recipe

A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking—crusty bark and tender yet meaty texture—without the BBQ tools.

www.seriouseats.com

Edit: Helps to provide links!