new FEC 100 first smoke question

mistermikeMember

Just got my new FEC 100 and cured it and then did four ribs the next day and have a question, here's what I did. Bought 2 cyro pac rib loins from Costco.
Trimmed St. Louis style
Rubbed with what I normally use.
Placed in FEC with oak pellets and turned it on.
Set time to 4 hours at 275 degrees.
They looked and tasted great, but were quite greasy. The loins were trimmed of excess outer fat prior to cooking. Should I have cooked them longer or slower or did the ribs maybe just had too much internal fat??

7/20/1012:04 PM

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Former Member

It was the ribs.

7/20/1012:23 PM

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Former Member

It's possible they just had a lot of internal fat that hadn't rendered and just needed to cook longer.

You can never cook BBQ on time only. Time will get you in the ballpark but you always have to decide.

7/20/101:06 PM

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larryjacobsMember

Four hours is a bit short for lean baby backs and way short for spares. I go 4.5 on BBs and about 6 on spares or St.Louis. Got to give time for the fat to render out.

7/20/104:50 PM

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Former Member

It REALLY depends on the weight of the racks, but I would agree if they were untrimmed Spares (which Mikes were not).

My contest spares, which are about 3lb, are always spot on at 275 for 4 hours, +/- 30 min.

When talking ribs, I always suggest talking weight. That's why the 3-2-1 method doesn't work many times, people don't know the weights of the ribs themselves. there is a huge variants

7/20/104:58 PM

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mistermikeMember

Thank you for all the help. My internet crashed at the ranch (Hughes Net) the day after I posted this. Back up and running on the net again. Thanks for the help, I'll cook longer net time, Mike

7/28/1010:54 PM

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maxqMember

Mister Mike you didn't mention a trimmed weight. I find that 2.75# St Louis finish perfectly at the 4 - 4.25 hr at 275 degrees. You did remove the bottom paper skin membrane, right?

I use a toothpick whenever cooking ribs (any style) Insert it between the bones in 2 or 3 spots on the rack. Easy in & out = finished ribs.

7/29/107:56 AM

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mistermikeMember

Yes, I removed the paper skin and I did not weigh them before cooking. I'm convinced that next time (this week) I'll use the same products but cook longer. I'll take a peek at five hours and go from there. Thanks for everyone's input.

8/1/1012:20 AM

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Former Member

Personally I like to cook mine for 6 hours. I like to have less resistence when biting into them thogh. They shouldn't be greasy. Are you basting them with something?

8/27/1010:05 AM

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