ribs

Smoking is more art than science, so you can't cook xx pounds for xx minutes and guarantee success.

Why do you ask about lower heat? They'll be even less done in that time.

At the time you decided to pull the ribs, you needed to examine/test them to see if they were tender enough. If not, put back in. "fall off the bone" actually is overcooking the ribs to a point they're too tender to cut.

Just cook them longer.

Size/weight/style of ribs matters also. Except for really small baby backs, none will be done in that time.

We've had a lot of posts recently about ribs, so make sure you read those, as well as Ribs 101.

Russ

They were baby backs, and I did examine them. They were actually done after the 3 hours. They were done, but my wife likes them more tender, hence the fall of the bone attempt.
I asked about the 180 degrees, because low and slow has always been the mantra of rib cookers. Some people recommend it. Traeger put a grill out that has the temp start there just for those people that like them slow cooked. I have done ribs in the oven and once the grill with indirect heat at 180, and while they took a long time, they were very tasty. What would be the downside to cooking at 180 for ribs in the smokette? Any upside?

Good morning, Big Guy. I would highly recommend reading the information posted above in the topic "Lessons for New Users" started by Smokin. I have been using my Smokette for many years now and still go back periodically to read this material. I'll promise that it took me a number of trys before I got a real feel for my unit.

Guess then the issue is when is done, done? Fall off the bone just needs to cook a while longer. If they were done in 3, then try 3 1/2. Keep in mind the weight of the rack. Next time, no guarantte they'll be done in 3 1/2.

I always say, give it a try and see. Experimentation is what keeps BBQ'ing fun.

I've been a rib cooker for a long time, don't know that I ever heard 180 as a mantra, magic temp for ribs. I personally don't think there is much difference between 180/200/225 and 250 (but that's a different Smokin' length thread)

180 or 225, for me I don't see a difference, not as far as the meat is concerned.

Since you're cooking the in foil, not too much downside of them drying out (without foil they will). Longer cookers at lower temps any meat will dry out (if it doesn't have a REAL good fat layer to keep it moist)

I don't know of a specific upside other than getting more time to smoke (the longer the meat stays below 140, the longer it will allow smoke to penetrate) but I find this is okay with briskets or butts, but not needed with ribs.

I do my contest ribs at 275.

The 180 was just a lower setting on the traegers to get some "smoke". The next setting is 240 or 250 (depends on controller). They can't really go lower than 180 without the fire going out (I have the traeger controller in my FE)

And you PROMISE you'll never do them in the oven again...RIGHT???

I do lion back at 250* for the first 2 hours, then lower the temp to 180* for 3 hours in my AmeriQue. It works for me!!

quote:

Originally posted by tigerfan:
I do lion back at 250* for the first 2 hours, then lower the temp to 180* for 3 hours in my AmeriQue. It works for me!!

Ever do it in reverese? I've heard of people who wanted real smoky ribs, to cook them longer at a lower setting then finish high.

SmokinOkie:
I have not tried it in reverse, makes sense so I will do some pretty soon that way. We like a lot of smoke so that should be a great way to do it!!
Your Sooners look really good, but so do my Tigers!!Would do the ribs this weekend but will be in Baton Rouge for the LSU-S.Carolina game!

Jeez,I'm sure glad I'm not in charge of this "Smokin'thread".

Makes me think about tossin a pot roast in the ol' crockpot and watchin' Monday night football.

Pour some BBQ sauce in that crockpot with a little liquid smoke and let that bad boy go. Git er doneeeeeee.

OK, Damar12, that was funny, regardless of what happened on saturday night!

Don't know if my heart is ready for the Sooners or Tigers yet after the Tide stomped all over it!

I agree 180* is low even for low and slow. 235* is my low and slow.