About those ribs again

Hey Big Daddy.

Now you've started a new thread on ribs, and we'll be lost.

Well, I've got a box of Polder Temp Probes and trying to put them into the ribs is not a very successful venture.

I think you'll find, with some practice, that you can get really close with the Cookshack to a consistent time. Because of the CS it's very consistent, cook to cook. If you can load it the same way, the same size ribs, the same amount, you'll probably be able to replicate your success.

Someone might have been successful putting temp probes in ribs, but I haven't tried it with any success.

I'm an hands on kinda guy.

We;ll help you out, sounds like you're experienced, just not with the CS.

What model do you have? How are you planning on cooking the ribs, in batches? Overnight? What? How? Come On MAN we need more input



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Ok guys I have a model 105 bought it used contacted cookshack to understand how to check it out and also what would be a fair price to offer for it. I use a large outside cooker on wheels it will hold about 40 butts.
Then a customer of mine told me about the cookshack sounded just what I was looking for so I bought it. My thinking was I could cook inside my bldg while I sleep at home. Don't like leaving thing's cooking on ouside cooker without me being there. I load the cookshack with 9- 3-1/2 down ribs cook on 225 temp for about 3 hours, only tried two times on the cook shack to cook ribs but the taste was not as good as I get from my outside cooker now I know Iam not doing something right because I have had butts do pretty good. Iam a big fan of pecan wood and I know every inch of my outside grill been Qing a long time. sorry about not knowing alot about Fourms but I will get better. Did I do it right this time?

Hey, we're not gonna kick you off the forum. You just have to put up with the abuse.

So tell me about the ribs.

If you compared them to what you do "outside" what's different. we they not tender enough?

I've got a model 150 myself. If I'm doing ribs, also at 225. 3 1/2's will usually take 4 1/2 to 5 hours, 3 hours will never get them done.

I do the Pecan thing also.

We'll get you through this yet.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I'm new too and I get my CS 008(wife won't let the big $$ go yet to get the big DOG) when you say 3 1/2's are you talking baby back? ribs that are 3 1/2 inches or 3 and 1/2 racks?

I am thinking you are talking about 3.5 inches.

Nope, talking about weight.

Spares will typically be above 3 pounds, untrimmed.

Baby Backs will usually be 2 to 2 1/2.

The key is knowing the weight of whatever you put in there and that different slabs will finish at different times.

Does that explain it okay?

Smokin'

It does, thanks. Have to get the lingo down. Won't take long.