Smoking ribs, got a late start and need advice.

[th3w01f]

Trying to smoke ribs in the Kamado for the first time and I think I got a late start. We were hoping to eat about 2 pm and they just went on. I'm at 225 and planning on 3 hours before foil wrapping for another 2.

Any advice to make sure we actually have food to eat? I know there are 1000’s of forums and videos but looking for a way to pull this off after I’ve already started. Plus, other than guns, what makes better 4th of July conversation than cooking meat.

Happy 4th!!!

[Great-Kazoo]

2 hrs wrapped, 1 wrapped with liquid of choice. then on the grill for finishing up. So what if you eat later.

The most important thing when cooking is, you cannot rush it. If the internal temp isn't where it's suppose to be you put everyone at risk.

If you're worried about reaching temp. Defrost those hot dogs and ground beef.

[DFBrews]

Are they baby backs or spare ribs? Baby backs don't need as long as spare Bump it to 250 and like kazoo said internal temp is critical

[StagLefty]

minimum inner temp 160

[th3w01f]

So, you'd start wrapped and then add liquid for a total of 3 hours? At the moment they're on a rib rack but I'm willing to wrap now if it will help. I'm not worried about internal temp, just poorly cooked meat. :) It has been on for an hour and I still have 3 to go. As far as timing I'm also concerned about duplicating Thanksgiving where we had 40mph winds and the turkey ended up being 4 hours late because I couldn't keep the temp anywhere near the correct range.


2 hrs wrapped, 1 wrapped with liquid of choice. then on the grill for finishing up. So what if you eat later.

The most important thing when cooking is, you cannot rush it. If the internal temp isn't where it's suppose to be you put everyone at risk.

If you're worried about reaching temp. Defrost those hot dogs and ground beef.

[th3w01f]

Just to clarify, I will check the temp with a probe but that's not my main concern. It will be safe but I also want it to be good.

[CO Hugh]

Cheat: after they have picked up the smokey flavor from a few hours in the smoker take them and put them in the oven at whatever temp you need, say 350. I even read of barbecue competitors doing such things when they cook themselves, so fo instance you can make brisket in a few hours instead of overnight.

[colorider]

200 for 4-5 hours. NO wrap. Amazing ribs. At least on my green mountain grill they are.

[lex137]

Here's a good link to help, I smoke mine for an 1.5 hrs before moving to 225° and I do 3 hrs at 325° instead then 10-20 min at 425° and add sauce

https://youtu.be/1624MdIB7rY

[DFBrews]

200 for 4-5 hours. NO wrap. Amazing ribs. At least on my green mountain grill they are.

Fact Memphis style is amazing

[BladesNBarrels]

Found this recipe when I first got my Green Mountain Grill and have used it multiple times.
Draws great compliments and I am eating ribs more now than I ever did before. Just too easy:

Baby Back Ribs Quick
Difficulty 3/5
Prep time 15 min
Cook time 3 hrs
Serves 2 - 4
Hardwood Hickory (I use Green Mountain Grill Premium Gold Blend)

Bill Gaston’s winning Meat Madness submission does not disappoint. His simple pork baby back ribs have 4 ingredients: ribs, cracked pepper, kosher salt, & hickory hardwood. This recipe is more than a title—it’s a challenge, eating these BBQ ribs just tastes right.

Ingredients
2-3 racks Baby Back Ribs
as needed Cracked Black Pepper
as needed Kosher Salt

Preparation
Peel membrane from backside of the ribs. Lightly season with cracked black pepper and Kosher salt.
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 225°F and preheat, lid closed (10-15 minutes).
Cook at 225°F, meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour. Enjoy!

[electronman1729]

Trying to smoke ribs in the Kamado for the first time and I think I got a late start. We were hoping to eat about 2 pm and they just went on. I'm at 225 and planning on 3 hours before foil wrapping for another 2.

Any advice to make sure we actually have food to eat? I know there are 1000’s of forums and videos but looking for a way to pull this off after I’ve already started. Plus, other than guns, what makes better 4th of July conversation than cooking meat.

Happy 4th!!!

Pics of the smoke?

[CS1983]

Well, did y'all eat yet?

[th3w01f]

Thanks for all the help, just getting caught up after a busy day. Ribs turned out pretty good but a mix of slightly overcooked and slightly under (fat wasn't completely rendered). I cooked to an internal of 190 as a minimum but that meant some parts were much higher. These were the Costco, pre-marinated, and in retrospect I'd completly trim them myself next time. I also had an issue with temp, I had a good stable 225 for about an hour and the wind picked up and the next time I looked it was at 400 so it could have been high for an hour or so.

Overall not bad but it was a good learning experience.

[Great-Kazoo]

Thanks for all the help, just getting caught up after a busy day. Ribs turned out pretty good but a mix of slightly overcooked and slightly under (fat wasn't completely rendered). I cooked to an internal of 190 as a minimum but that meant some parts were much higher. These were the Costco, pre-marinated, and in retrospect I'd completly trim them myself next time. I also had an issue with temp, I had a good stable 225 for about an hour and the wind picked up and the next time I looked it was at 400 so it could have been high for an hour or so.

Overall not bad but it was a good learning experience.

That's the only way to do it better next time. I did a grilled fish with a wet marinade..... for 3 hours. That one is still remembered as the Oh you're making squish.
Next time you do a meat, avoid the store marinated stuff. There's no way to confirm how long it's been sitting in who knows what. No matter what the label says. Which could have been the reason the ribs came out that way, not your time & temp.

Doing it all yourself allows you to pick the meal apart, changing this or that. What you thought was too much X turned out to be not enough.


What are you making this weekend?