FLINT!

[assateague]

175 for ribs- how long? Usually do about 195, but can't get the temp high enough today for some reason.

Thanks.

[DeadEye_Dan]

I suck at ribs. Have had some on for 2 hours now...smoke is done, about to throw them in the oven to finish

[assateague]

At 195 I do an hour each side, then wrap in foil and do an hour each side, and they come out great. The temp thing is killing me though. Seems to be the weather, because the smoke coming from the stack is going straight down to the ground.

[DeadEye_Dan]

Apparently, I'm better than I thought.

ImageUploadedByTapatalk1401115998.565980.jpg

[assateague]

[DeadEye_Dan]

Put them on at 200, and she gradually kept climbing, an hour later it was at 300, so I wrapped them and closed the dampers and let the coals go out. An hour later is still at 290, but they are pretty much done.

[Redbeard]

I'm starving guys. Thanks. And screw you

[DeadEye_Dan]

Made a little cabbage salad to go with it, going to throw some corn on soon...'Merica!

[Redbeard]

Made a little cabbage salad to go with it, going to throw some corn on soon...'Merica!

did I mention I'm working?

[Olly]

I too will be respecting everyone who has given their lives for my freedom with UDS ribs today! My trial run with it.

[FlintRiverFowler]

175 for ribs- how long? Usually do about 195, but can't get the temp high enough today for some reason.

Thanks.

I do 225 with the 3-2-1 method for best results

[FlintRiverFowler]

175 for ribs- how long? Usually do about 195, but can't get the temp high enough today for some reason.

Thanks.

175 is gonna take like 7 hours man that's real low and real slow.
And remember 40-140 degrees in under 4 hours or there's gonna be a much higher chance of the squirts.
I'd light another chimney and dump in there. Lets that shit burn with the lid off and get raging for a few mins before you close it up.

[assateague]

I've got it up to 195-200 now. I really think it was the weather. A breeze started blowing, and the smokestack is drawing better now. For the last hour and a half, that shit was just puttering out and falling straight to the ground. Seems to be good to go now.


As for the squirts, I don't mind, but it terrifies me cooking food for other people.

[DeadEye_Dan]

Those were fan tastic. Best ribs I've ever done.

[DeadEye_Dan]

Made a little cabbage salad to go with it, going to throw some corn on soon...'Merica!

did I mention I'm working?

You should stop and get you some ribs from a roadside rib shack

[FlintRiverFowler]

I've got it up to 195-200 now. I really think it was the weather. A breeze started blowing, and the smokestack is drawing better now. For the last hour and a half, that shit was just puttering out and falling straight to the ground. Seems to be good to go now.


As for the squirts, I don't mind, but it terrifies me cooking food for other people.

When its super humid and or super chilly it'll do that. I've stood there pulling my hair out bc the damn thing wouldn't get up to temp and burn clean idk how many times.
As for cooking for other people I cooked for 60 people for my moms 50th bday last year. This fall I will be cooking for over 100 for my sisters wedding. Very nerve wrecking but I'm very careful with my temps and also have learned some food safety tips and tricks from the chef at the golf course.

[R. Chapman]

Flint must go to some high dollar country club if the chef is that good that he uses "tricks" from him.

[FlintRiverFowler]

@assateague
How's the cook coming along?

[assateague]

Good. They're done and resting now. Going to add a little sauce in a bit and call it done.

[assateague]

2 more just like this one in the pan.

ImageUploadedByTapatalk1401135466.820397.jpg

[FlintRiverFowler]

Good job. Foiling is the secret to good ribs no matter what temp you run at.

[Olly]

Always foil them for the last hour. Always pour in any left over mop too.

[FlintRiverFowler]

Here's another tip for ribs. Lay them meat side down when they're foiled.

[assateague]

I flip mine once (an hour per side in the foil), ending with meat side down. Got excellent reviews at the neighbors, so I dodged that bullet.

[FlintRiverFowler]

I flip mine once (an hour per side in the foil), ending with meat side down. Got excellent reviews at the neighbors, so I dodged that bullet.

Yeah but wait a few more hours to make sure you didn't give them the squirts.
I gave myself horrible indigestion from my ribs that tastes like smoke when I burp.

[DeadEye_Dan]

Mine were fan tastic. Only I didn't make enough.

[FlintRiverFowler]

Oh mine were some of my best work. I just get indigestion from them.

[Feelin' Fowl]

How do you guys prep the wood for smoke? Do you wrap it in foil?

[assateague]

I just use charcoal.

[DeadEye_Dan]

I put the wood onto the charcoal, so it will smoke.