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A and H

Spare ribs over cooking on Lang48

I have a lang 48 and I have been having a really hard time hitting a proper doneness on spare ribs.  Here is what I am doing:

Standard St Louis Cut (pulled back membrane)
Cooker temp is 250
Ribs are in center of cooker on lower rack perpendicular to the door

2.5 hrs in smoke to get the color I want
1 hr 15 mins in foil wrap (butter, sugar in foil)

And they are over done when I open the foil.  It is driving me crazy that ribs are cooking this fast at this temp.  

Some ideas I have:  

Cook at 275 and reduce times?  Cook slower/lower temp?
Cook on the upper rack?

Anyone else seeing these faster than expected cook times?  Is it due to the chamber size and convection effect?

Thanks
Wood River BBQ Team

I think your cooking process of 4 hours is about right but you need to cook to the internal temperature. Do you have a digital thermometer? It's a "must have" item. I don't cook "to time" -- I cook "to internal temperature".

For what it's worth, here's my process. I also cook at 250 on the lower rack (Lang 36  Patio). Every 30 minutes for the first 2.5 hours I mop with apple juice, cider vinegar, olive oil and red wine. At 155 internal I wrap in alum foil with parkay, sugar and honey and cook for 1 hour. At 185 to 190 internal, I uncover and apply a glaze of apple juice and BBQ sauce. I cook for about 30 more minutes uncovered. During those 30 minutes I'm checking for an internal temperature of about 195. I know they're done with a "bounce test" using tongs - grab the meat with the tongs and see if the meat starts to pull away from the bone. The best test is a digital thermometer.

At 195 internal the ribs should be ready for competition judging. Unfortunately, my wife hates them that way so I have to cook them a bit longer (over cook) to about 200 so the meat falls off the bone. I let the ribs rest for about 15 minutes before serving. A friend of mine in Tucson ownes a BBQ joint and he serves his ribs so they fall off the bone. I asked him why and he told me that's the only way folks will eat them!! I told him the ribs are over cooked and he said "so what if folks like them that way".

Sometimes I don't cook the ribs on the grate. I have a large roasting pan that I fill with water, wine and whatever else I decide on or is handy and I place the ribs on a rack above the pan.

My advise is for you to invest in a digital thermometer. They're not cheap
but you avoid ruining an expensive piece of meat.
Wood River BBQ Team

Because I love talking about BBQ smoking, there is one other aspect to consider but  it may be unlikely. Bimetal thermometers are technolocy from the 1800's and they are notoriously inaccurate BUT and it's a BIG BUT, the Lang thermometer is highly accurate but to be sure you should check it. You may think you're cooking at 250 but the temp may be higher. Actually, according to my testing, the higher the temperature goes the less accurate the Lang becomes. Additionally, the temperature varies inside your smoker depending on where you place the meat. The temperature location of the Lang thermometer gauge is not where your cooking!! You want to know the temperature next to your meat.

There are 3 digitals thermometers that I've used that solve the problem. The first is the Maverick ET-85 ($35), which is a single probe that measures the cooker and meat temperature. The Maverick ET-732 ($79) is a dual probe that measures the cooker and meat temperature and is WIFI. You can read the temp s 300' away from the cooker. At minimum, a pitmaster should consider the ET-85. Don't waste your money on instant read dial thermometers that you can buy at the market.

The digital thermometer I would not cook without is the the Thermapen super fast, which is highly accurate to plus or minus .7 degrees. It's an expensive little bugger at $96 but overcooked, ruined meat is also expensive.
MJ_Tenn

I too have a Lang 48 and wrapped my ribs in foil for about an hour. My cook time was a lot shorter than I anticipated and my ribs were over cooked as well.  My fix was this...shorten the amount of time the ribs spend in the foil. I have found that 30 MAYBE  45 minutes in foil was plenty long enough to be wrapped. Worked for me...hope this helps you.
Wood River BBQ Team

Cook to meat TEMPERATURE with a good digital thermometer and not TIME and you'll never over cook or under cook a piece of meat again.

Don't take my word for it, check out www.amazingribs.com, which is a great BBQ site, and www.howtobbqright.com, another great site, and see what they recommend.

Amazingribs.com won't even answer any BBQ questions unless you're using a digital thermometer. Here's his discalimer "tell us what thermometer you're using. If you're not using a good digital thermometer you have no idea what the meat temperature really is so we CAN"T HELP YOU".
MJ_Tenn

I too am an amazingribs.com fan and have learned a lot from the site. Temperature has nothing to do with foiling and the amount of time you leave ribs in foil to tenderize. After foiling, the ribs go back on the smoker to finish an reach the proper temperature. My suggestion was to shorten the amount of time spent in the foil and I stand by that. No disrespect intended
dsslimrock

Hello I am new to the forum and enjoying learning while I wait on my Lang. Where do you measure temp on the ribs...center and both ends?
Wood River BBQ Team

dsslimrock wrote:
Hello I am new to the forum and enjoying learning while I wait on my Lang. Where do you measure temp on the ribs...center and both ends?


I know how you feel -- it's like when you were a youngster waiting for Xmas morning for a gift you know will be under the tree or when you were 16 and waiting for your first car.

Near the end of the cook, I use my temp probe all over the meat as I don't want to overcook the sucker.
choclit1967

MJ_TENN,took your advice as far as shortening the time the ribs spend in the foil,my ribs are coming out PERFECT Now....again thanx 4 the advice!!!!!!!
KevinWI

vvv
randywallace

Wood River BBQ Team wrote:
Cook to meat TEMPERATURE with a good digital thermometer and not TIME and you'll never over cook or under cook a piece of meat again.

Don't take my word for it, check out www.amazingribs.com, which is a great BBQ site, and www.howtobbqright.com, another great site, and see what they recommend.

Amazingribs.com won't even answer any BBQ questions unless you're using a digital thermometer. Here's his discalimer "tell us what thermometer you're using. If you're not using a good digital thermometer you have no idea what the meat temperature really is so we CAN"T HELP YOU".


Actually he says the rib bones affect the temp if you use a thermometer and you should use a bend test instead.  http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

 Thermometers have their place but there can be differences between virtually identically sized cuts at the same internal temp.
Wood River BBQ Team

Actually, the first two sentences are a update addition, which did not appear when I first printed his recipe. It's one of the great things about amazingribs.com. He's not afraid or embarrassed to change his mind when he comes up with new info. Personally, I wouldn't cook anything without my handheld digital thermometer -- that's just my personal preference.  



randywallace wrote:
Wood River BBQ Team wrote:
Cook to meat TEMPERATURE with a good digital thermometer and not TIME and you'll never over cook or under cook a piece of meat again.

Don't take my word for it, check out www.amazingribs.com, which is a great BBQ site, and www.howtobbqright.com, another great site, and see what they recommend.

Amazingribs.com won't even answer any BBQ questions unless you're using a digital thermometer. Here's his discalimer "tell us what thermometer you're using. If you're not using a good digital thermometer you have no idea what the meat temperature really is so we CAN"T HELP YOU".


Actually he says the rib bones affect the temp if you use a thermometer and you should use a bend test instead.  http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

 Thermometers have their place but there can be differences between virtually identically sized cuts at the same internal temp.

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