FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


temperature?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers
View previous topic :: View next topic  
Author Message
sinbad



Joined: 28 Jun 2005
Posts: 3
Location: Bend Oregon

PostPosted: Tue Jun 28 05 12:02 pm    Post subject: temperature? Reply with quote

I was down in Dallas TX a while ago, and happened on a place called Smokey Joe's BBQ. Best ribs ever! Decided to try getting mine as good. I have a couple of questions. For smoke cooking, what's the best temperature? And should I put some kind of water pan in the firebox? Right now, I'm experimenting with the distance between the firebox and the cooker to see if I can get the right temp. I'm thinking around 185°. Any help?
Back to top
View user's profile Send private message
CHRIS 1237
BBQ Fan


Joined: 15 Jun 2005
Posts: 229
Location: PA

PostPosted: Tue Jun 28 05 10:03 pm    Post subject: Reply with quote

I try to cook around 240.
Back to top
View user's profile Send private message
mds2
BBQ Super Pro


Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska

PostPosted: Tue Jun 28 05 10:06 pm    Post subject: Reply with quote

225-250.
_________________


The Saucy Lads BBQ Team
Back to top
View user's profile Send private message
sinbad



Joined: 28 Jun 2005
Posts: 3
Location: Bend Oregon

PostPosted: Wed Jun 29 05 12:14 am    Post subject: Reply with quote

I'm trying for pork ribs that literally fall off the bone. I figured slow cooking would be the way to go, so for how long at these temperatures?
Back to top
View user's profile Send private message
mds2
BBQ Super Pro


Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska

PostPosted: Wed Jun 29 05 12:18 am    Post subject: Reply with quote

sinbad wrote:
I'm trying for pork ribs that literally fall off the bone. I figured slow cooking would be the way to go, so for how long at these temperatures?


If you cook your ribs until they fall off the bone they will be way over done. You want them to be tender but still attached to the bone. When the meat pulls 1/4 to 1/2 inch away from the end of the bone they are usually done.

My ribs usually take 4 hours at 225.
_________________


The Saucy Lads BBQ Team
Back to top
View user's profile Send private message
Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Fri Jul 01 05 11:34 am    Post subject: Reply with quote

What you can do is smoke for 2-3 hours then wrap in foil for another hour or two, they might be considered over-done but they will hold together. I know this is not proper, but the bone comes off clean. Alot of people like ribs this way, right or wrong. Sad
Sorry guys just my two cents worth.
Back to top
View user's profile Send private message Send e-mail
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Fri Jul 01 05 9:30 pm    Post subject: Reply with quote

Jeff is right with his 2 cents, though technically not perfect, I do prefer them to come off with less effort as I hate to leave any meat on the bone.

In the smokehouse I used to work at, the ribs would come out of the smoker a bit sticky to the bone. To my shargin, a microwave was use to reheat the ribs and chicken as the owner did not want to prepare fresh food on a daily basis. By placing the produce in plastic wrap for storage and reheat, this process caused the meat to come off the bone clean. It did terrible things to the presentation of the ribs and chicken as it distroyed their original colour and texture. It turned the chicken skin all rubbery making it undesirable to eat. The ribs had the texture of steamed meat.

Did learn a lot of the "dont do's" when it comes to makin good Q....
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
sinbad



Joined: 28 Jun 2005
Posts: 3
Location: Bend Oregon

PostPosted: Sat Jul 02 05 1:26 am    Post subject: Reply with quote

I have another quesion, sort of along the same lines. Is it necessary to put a container of some kind with water in it on the fire to add some steam to the cooking process?
Back to top
View user's profile Send private message
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Sat Jul 02 05 2:16 am    Post subject: Reply with quote

No you don't have to put a water pan in the smoker. I do, because that's what I did with my bullet smoker and the pan serves as a sort of baffle to help deflect the heat coming up out of the firebox.
Back to top
View user's profile Send private message Send e-mail
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Sat Jul 02 05 7:41 am    Post subject: Reply with quote

just spent 6 hours smokin some good eats and I did not have anything for moisture. I have an offset smoker and the Q is.. I should say was awesome...
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group