Cooking Temps?

taktezTo err is human, to smoke is divine.

Most everything I know about BBQ I picked up on this forum. One of the things I learned is that 225 deg. is the preferred temp for ribs, butts & brisket. Recently I started checking out the FEC open forum and they talk about cooking mainly at 250 deg. and making competition grade product. Can I assume then that anything between 225 and 250 is OK? I plan to do St.L spares for Mother's day and will be a little cramped for time. Cooking at 250 would be a big help but I don't want to wind up with nothin' but shoe leather and carbon.

Another question. I'd like to have the ribs done before company begins arriving and hold until dinner. Instead of coolering how 'bout double foiling and holding in a 180 degree warming oven?

Any comments will be greatly appreciated.

Don

5/5/058:44 AM

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Former Member

Here's my thoughts.

The FEC doesn't have a 225 setting, it has one that is more 245.

For me, 225 is not a magic number, it's a dial setting that works as a good starting point.

"Generally" you can cook at 250 and be okay. Realize the difference between 225 and 250, 25 degrees is only about 10%, pretty small percentage.

For ribs, a lot of the folks with FE's cook them at 275 for competitions. I don't I have a different method. I don't know your method at 225, but it will adjust to 250 probably. But I can't give you a specific answer how much less time it will be.

If I'm holding, hold it about 140. 180 would tend to keep cooking them. 140 is in the safe zone and won't tend to cook them. I've actually, over the years, smoked many a brisket at 180 (then bump the temp up) so it will cook them at 180.

Hope that helps Don.

Smokin'

5/5/059:55 AM

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taktezTo err is human, to smoke is divine.

Smokin, thanks for the advice. That gives me exactly what I was looking for.

Don

5/5/053:12 PM

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