Bull My first RT 700 rib smoke

[blkfl1]

So I tried the 3-2-1 but ended up with a 3-2-3 .it just would not come up to the 190 plus mark.
But I ended up with smoked to the bone ribs.
They weren’t there terrible but definitely too Smokey.

 

[fullhouse32]

That looks fantastic.

 

[zueth]

What’s the 190 plus mark? You talking internal temp?

 

[C. Keeper]

Great cook!

 

[blkfl1]

What’s the 190 plus mark? You talking internal temp?

Yes

 

[Mike]

@blkfl1 well done on the ribs my friend. Those look amazing!

 

[blkfl1]

What’s the 190 plus mark? You talking internal temp?

They just were not getting tender and I herd they needed to hit about 200 degrees. They ended up over smoked by the time they were tender. I think it was just too low and slow.

 

[We'reSmokin'Now]

They just were not getting tender and I herd they needed to hit about 200 degrees. They ended up over smoked by the time they were tender. I think it was just too low and slow.

Just curious, how low is 'too low'?
And what type of pellets are you using?

 

[blkfl1]

Just curious, how low is 'too low'?
And what type of pellets are you using?

225 and Hickory

 

[Plumberguy]

Have you done the offset calibration on your Bull? I found my temp was off, and as a result of the calibration, I find my food is cooking faster/in-line with suggested recipes and cook times.

Consider having ribs out/room temp for 45 min-hour prior to placing on Bull and cook at 250? Spitballing here, I'm a novice!

 

[chadinsc]

i had to do off set calibration on mine. mine was actually hotter than expected my 5 percent. i cooked ribs doing 3,2,1 this weekend at 250 and they turned out great. i never did check the internal temp of the ribs though. just keep at it and you will find that perfect recipe for your family.

 

[mooncusser2k]

Ribs can be tricky to cook by temperature. Most probes are on the thick side for the job (Thermoworks sells a thin one for their devices). Proximity to bones and pockets of fat can also throw off readings. Which is probably why the bend test is popular.

 

[blkfl1]

It turns out I think I should have not used hickory and smoked too long.
This weekend is round 2 wish me luck.

 

[Stratmeister]

225 and hickory sounds perfect to me. But probing ribs is tricky. After 3-2-1 go by look and feel. You won’t over smoke that way. As long as the meat is pulled back on the bones and they bend they’re ready.

 

[DenStinett]

"Too Smoky"
Whatever could you mean ?

 

[Plumberguy]

It turns out I think I should have not used hickory and smoked too long.
This weekend is round 2 wish me luck.

How’d it go?