So I made some time today to cook some ribs (which I bought yesterday at B1). I intended to use a simple garlic rub and do a longer cook at 225F, all of this to be monitored with my latest gadget the Stoker. I started the cook around 15:30 aand expected to be done between 19:00 and 19:30.
Well I prepared a simple garlic rub (recipe on the forum: garlic rub) using garlic granules, sea salt, black pepper and some hot paprika. I took the ribs out of the packaging.
The ribs looked very meaty and the size was very acceptable (read: big).
I dusted the ribs with the rub (basically used all the rub on the 2 slabs):
In the meantime I prepared my KK and ensured I connected my Stoker correctly (i.e. with the blower right-side up):
I set the Stoker for 230 and threw two handful of smoking chips on the coals. The Stoker held its temp very well (a lot better than my first cook) must have had a lot to do with my turning the blower upside down.
Anyway around 19:15 I deemed the ribs done (although the tear test was not “tearing” as easy as I thought). The ribs had a nice look about them (not too dark).
I cut one of the slabs and kept the other one warm in the oven.
As the Stoker monitors the whole cook I made a snapshot of the final screen:
A few points of interest; I modified the temp halfway through the cook as I wanted to finish at 19:15 (I increased the pit temp to 240 to cook a bit faster. You can see when I opened the lid as the blower kicked in and made the temp overshoot a couple of times.
Some final thoughts:
Trust the tear test…although these ribs cooked for close to 4 hours I feel they could’ve done with a bit longer.
The rub came out pretty well perhaps a hint more hot paprika
The ribs from the B1 butcher were very meaty and tasted great (8)
The Stoker is really handy no need to go out to check temps (as it is winter here inn Sydney) and does a great job in controlling the temp
I normaly do Spare Ribs at 230 degrees for six hours. Last week I had the guests arriving earlier then planned and I pulled them already after about 5 hours. We had leftovers and the next day I placed it into the oven for another hour. Afterwards the Ribs tasted way better then the ones the day before. So to wait 6 hours seems really to be worth it.
Hi Tobias, I reckon you’re right and I hould’ve allowed some more time.
I have had ribs that “fell off” the bone but just not this time…
Hmm gotta stop being so impatient (and allow myself some more time). At least the stoker graphs (and the comments I now save) should teach me for next time.
I froze some of the leftovers (just me and the wife and 1 slab was actually enough).