WOW, did some ribs yesterday

Former Member

Set the FEC100 at 274° closed the door and walked away, kinda

3 hours 15 minutes later I put some chicken in, checked the ribs and they were about done so put on some sauce and set it. Total cook time 3 hours 40 minutes and they were by far the moistest ribs I have ever produced. They were overcooked and a little mushy, but that's why we practice

Next time I'll check 'em at 3 hours.

7/26/109:15 AM

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maxqMember

Good to hear. Were they loin backs or spares? I find that 2.5# loin backs (most call 'em babybacks) are done in just over 3 hrs. A good way to check any rib is a toothpick inserted right between the bones...should have very little resistance.

FYI (just in case you don't already know) keep your chicken below any other meat you're cooking, which will prevent juices from cross contaminating.

7/26/109:42 AM

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Former Member

Good morning Max.
They were St Louis cut spares, I was working on timing in case we decide to take the FEC to the comp this weekend.
Yes, chicken was below and it turned out OK. Not top 10 but not DAL either

I was so amazed at how moist the ribs were.

7/26/1010:02 AM

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Former Member

If you want to improve your rib times, WEIGH them. All St. Louis aren't the same size. The variance of a lb can easily be an hour or more difference.

7/26/101:18 PM

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