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First time smoke, went OK I guess.

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1 hour ago, Hungry Joe said:

Sounds like they were not cooked enough to me.

4 hours is not even enough time at 250 for baby backs. What kind of ribs were they?

I know it sounds backwards. Did you do the bend test? How exposed where the bones  on the end?


4 hours is about an hour too long for baby backs and about an hour shy if they were St Louis ribs. 


If the meat is falling off the bone they are overcooked. If they are tender but require a bite to get the meat off the bone then they are done. Of course some people, myself included, likes fall off the bone. 


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2 minutes ago, Sammy said:

Ckreef, thanks for the replies.  I will try a shorter cook next time.  To be honest, they weren't that bad, just a tad overcooked.  Quite the learning curve, but at least I got the temp. thing under control:).  Thanks!


I use to do 3 hour weeknight baby back ribs. Temp in the 250* range. 


30 minutes to get the grill up to temp. 

60 minutes uncovered. 

60 minutes foiled. 

30 minutes uncovered and sauced. 


I have a post or two about this from a couple of years ago. 


Keep plugging away at this, mostly it'll get better the more you try. 



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I struggled with ribs on my Akorn for a while and realized I was overcooking them.  

I usually put them on around 250 with just the rub, don't touch them for 3 hours.  After 3 hours I sometimes would spray them occasionally with apple cider vinegar and bourbon.  I do that for approximately 1 hour I put honey on them and start checking for done-ness.  I do the bend test when they start to rib apart.  Others do a toothpick test, others do a bone-twist test.  

But I found that I was cooking them 3-2-1 (without actually foiling, just the 2 hours was with occasional sprays) and especially the ends were dry.  I have cooked them as low as 4 hours now, and they're MUCH better.  You just need to experiment with how long to cook for the tenderness you like best.  


And yes, for ANY cook start with a full load of lump.  You can always shut it down and re-use what doesn't burn up.  


And like you noted, even "pretty good" ribs on the kamado grills are way better than most ribs!!!

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Go with the other opinions because the bend test is a better gauge. I had a hard time with ribs in the beginning and learned time meant nothing. The meat pulling back from the bones and the bend test will give the best results. I've had baby backs go five or more hours more then once. It could my rib source or maybe my set up but they can go that long I assure you. It's similar to cooking butts. I always cook multiple butts because I figure why not? The cooker is lit, stuff what I can in there. I've had cooks when one butt would come to internal temp hours before the last one came off.

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