Hanging a Dozen

Ok, here they are after 3 hrs @ 225 deg. The one on the right has a half inch + bone sticking out, the one on the left none. Now what's up with that? You can see them a little better in the pan.

You mean something like Kodak Foto Gallery???

Glad to see you got it figured out, That looks like the way to do ribs, a whole pile of them at a time, my smokette only get maybe 2 of those.

Do they taste as good as they look?

I guess, people keep ordering them. They say they are the best the've ever had. But who know's, they may be the only one's the've ever had. Thanks again for the help.

Thanks JR for the photos, looks great. Always love seeing photos.

No, please don't post with the Photo services. I know you SWEAR they'll never disappear, but I've got plenty of threads in the archives, where the photos have gone missing because of issues with photo posting services.

Go to the link at the top of the open forum and give a read. I'm happy to load them.

Why you ask?

1. So the photo sizes are not so large they run off the page (you need to size the photo for web pages and it's not something everyone knows how to do)

2. Keeping the photos with the thread. Over time, the forum and photos will be together, but it's hard when the photo go on other servers we don't control.

Happy to help anytime with photos, it's a VERY valuable feature.

Sorry, I messed up with the information.

I deleted my post so no one else happens to see it and do it this way.

Thanks Okie, I'll have to read your post a couple of time to figure it out,dislexic you know.

Shtrdave
send me a private email and explain about information and why you deleted you post????

shtrdave was posting to another server and doing a great job to the forum posting his photos.

I didn't intend for him to delete them.

Posting photos is such a hassle and I know it is. We just ask that they be sent to me for placing on the server. Usually not an issue for me to edit, post and send the link. For a forum that's over 4 years old, it's a very valuable service.

Sorry if I moderate too much, you know those Smokin' posts

No sweat, I'm just gettin use to the procedure. Do I send you the whole post and Pics or what? I'm a little slow so hang in there with me. I have all my pic saved on my compupter, I never get rid of my copy. Of course that doesn't help the fourm when they are gone, huh. So, now, shtrdave, is there any thing you need from me or can I help you any way? If so, just let me know and I'm here.

JR

The only thing you could do for me is promise to never accept advice or take candy from strangers, as you never know what could happen.

i thought I would add the candy thing due to the upcoming holiday.

JR,

Let's talk about the ribs. Are you happy with them, asking for input?

Sounds like you're asking for input.

I'm not a fan of the preset modes on the CS 150's. Nothing I cook works on a set time.

Are you happy with the end product, tenderness, etc?

Here to help.

Russ

Yes, Im asking for input. I want to get rid of the ugly bones. It's just driving me crazy. And yes the preset are a little off. I cook my briskets @ 200 deg.

Howdy

Are you not wanting to see pullback from the bone ends?

Are you happy with the eatin'?

Have they rendered like you want?

Do they bite off the bone,or does the meat pull off in strips?

Looks like you trimmed to pretty tight St. Louis cut,or are those loinbacks?

Three hrs indicates loinbacks.

Don't want that much pullback maybe 1\4 in these are a full inch.

Very happy

Yes

They bite off, just like I like them.

Tight Trim, not loinbacks

Will send trim pics to presonal email

I don't have an answer,so I'll just guess along with you and see if anything strikes a chord.

We don't hang ribs,so I don't know if that could have any effect.

Next guess could be cooking too fast,but you were at 225�.

Were they injected ribs?

Maybe that much salt water in them?

We cook against a top team,that was almost disqualified for having too much pullback last year.

The reps said they looked like they were almost marked,by frenching them.

He cooked the same way as always.

Hopefully we'll have someone, that has experienced the same, chime in.

Tom, I think I may of figured it out. They weren't injected or brined. Just trimmed, rubbed,and rested for 12 hrs. I did 3 more racks yesterday and lowered the temp to 215 for 4 hrs. When I got them out, no bone was showing, but they weren't as tender as I liked them. I'm thinking I may of fugured it out though. The first run I had 12 racks @ 225 for 3 hrs, the second run was only 3 racks but at a 215. Then it hit me, more product cooks faster, less product cooks slower is my experince. I think I can get my results by conrtolling the temp. Next time when I do a "full load" I'm going to set the temp at 200 deg and when I run a small load I'll run it up to 225, both set for 3hrs. Where I got all messed up was when I started to lay things down to try to mop the ribs while testing glazes and such. It had been so long since I hung a full load or cooked anything hanging the procedure got away from me. I hate gettin OLD, I'd forget my name if I did't have a drivers Lic.
Thanks Tom for the help, It may be a week or two before I get to try this, I have chopped beef orders building up and a catering job in PHX, AZ next week I need to get ready for. I'll let you know when I do it and how it turns out.

Well, sounds like a plan. I sent a email with some ideas, but thought it best to post and get some comments.

Try it and let us know, it was an unusual issue, but hey, the forum might have come through again.

Way to go Tom.

Russ

Yep,we find that it cooks better,more even with a load.

Small loads give more temp swings,but you'll figure it out.

We don't do much of it ,but the cater/vend guys say" they all may love a particular pit,but the Cookshack pays all the bills".

Have fun.

What a group, I love you guys "Sniff"