- Messages
- 59
- Grill(s) owned
- BFG
I pulled one rack and stored it on the shelf under the barrel on the competition cart (I love this thing). I moved the second rack to the middle set of slides that I haven't used yet. I placed the rack in about the middle of the cooking chamber.
I previously burned through the remaining Trager pellets I was using (pecan) and had cleaned the hopper, auger, and fire pot with a shop vac. For this cook I loaded a 40 pound bag of the recteq pellets.
I set the temps to 275 and backed up the onboard thermocoupler with my signals air temp probe in a holder and placed it on the topside centered on the bottom grate. I loaded 3 full racks of St Louis trimmed pork ribs, 1 full rack of beef back ribs, and 6 seperate beef ribs that had been seperated from a Standing Rib. All the ribs were placed bone down.
At about the 2:30 mark, I had enough pull back on the beef back ribs to make me temp probe them. The beef ribs were all at about 175 degrees (thanks Thor). I foiled wrapped the beef ribs and put them back on the grate.
At the 3:15 mark, the foil packets of ribs were probed. The ribs were butter to push through and the meat was running 205 - 209. These came off. I did not unwrap these and put them back. I just put them to rest.
At 4:15 min the three racks of St Louis ribs were nicely pulled back, the twist test showed them to be ready, and the push though test confirmed a butter like pass though. These were pulled at about 4 hours 20 minutes.
Observations: I had planned for 5.5 hours to get these done, but it turned out the 4.5 hours was enough.
I had pretty tight alignment of on-board temp readings against my Signals air temp probe. When heat ups occurred (after door openings) the on-board temp rose more quickly and dramatically but I believe this is due to the rectec rt-2500 probe placement and should be considered a feature rather than a problem.
Everything was ready within the timelines that I would expect at the set temperatures. The RT-2500 was rock solid in my opinion. No quirks noted. If any lesson was "re-learned" it was that I don't like foiled ribs. They tend to make the bit a little "mushy" but this is personnel taste.
I don't do large rib cooks very often, but I feel I could manage 24 full racks and maybe more. Lot's of real estate available here.
For the beef ribs, it might even be worth dropping the temp to 250 to get the maximum collagen conversion. Let them spend a little more time at a little lower temperature.
My RT is officially Rib Ready.
v/r r
I previously burned through the remaining Trager pellets I was using (pecan) and had cleaned the hopper, auger, and fire pot with a shop vac. For this cook I loaded a 40 pound bag of the recteq pellets.
I set the temps to 275 and backed up the onboard thermocoupler with my signals air temp probe in a holder and placed it on the topside centered on the bottom grate. I loaded 3 full racks of St Louis trimmed pork ribs, 1 full rack of beef back ribs, and 6 seperate beef ribs that had been seperated from a Standing Rib. All the ribs were placed bone down.
At about the 2:30 mark, I had enough pull back on the beef back ribs to make me temp probe them. The beef ribs were all at about 175 degrees (thanks Thor). I foiled wrapped the beef ribs and put them back on the grate.
At the 3:15 mark, the foil packets of ribs were probed. The ribs were butter to push through and the meat was running 205 - 209. These came off. I did not unwrap these and put them back. I just put them to rest.
At 4:15 min the three racks of St Louis ribs were nicely pulled back, the twist test showed them to be ready, and the push though test confirmed a butter like pass though. These were pulled at about 4 hours 20 minutes.
Observations: I had planned for 5.5 hours to get these done, but it turned out the 4.5 hours was enough.
I had pretty tight alignment of on-board temp readings against my Signals air temp probe. When heat ups occurred (after door openings) the on-board temp rose more quickly and dramatically but I believe this is due to the rectec rt-2500 probe placement and should be considered a feature rather than a problem.
Everything was ready within the timelines that I would expect at the set temperatures. The RT-2500 was rock solid in my opinion. No quirks noted. If any lesson was "re-learned" it was that I don't like foiled ribs. They tend to make the bit a little "mushy" but this is personnel taste.
I don't do large rib cooks very often, but I feel I could manage 24 full racks and maybe more. Lot's of real estate available here.
For the beef ribs, it might even be worth dropping the temp to 250 to get the maximum collagen conversion. Let them spend a little more time at a little lower temperature.
My RT is officially Rib Ready.
v/r r
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