This took me around… 9 hours unfortunately at 225. It seemed to stall around 150…. I was trying to do the 3-2-1 method. By the time I temped it (at the last hour) it was only at that 150 mark. I left it uncovered for the rest but I definitely lost moisture by the time they were done. Any suggestions? I’ve seen some people mention just leave it unwrapped the entire time, wouldn’t that increase my cook time in this case? Will probably use a probe for the entire time next cook.
by tipsyzeke
15 Comments
They look great. 9 hours for ribs though?!
Looks amazing bro! I would double check and experiment a bit more with your smoker. For a while my cooks were taking 2-3 hours longer. Then i just tried raising the temperature on my Traeger by 15 degrees and then my cooks/temps were more in line with the times on recipes. Think maybe my internal thermostat is off by maybe 15 degrees not sure though
Something doesn’t add up. 9 hrs ?
I start at 225f for a cpl hours and then bump up to 250f until they finish cooking. I don’t wrap during the cook. They are done when the meat pulls back on the bone by 1/4 to 1/2 inch and they pass the bend test. I never check their internal temp. I average 3.5 to 5.5 hrs.
They do look delicious tho
Be sure to wipe down the onboard temp probe on the grill if you haven’t done so
250 250 250 folks
225 is WAY too low for ribs, IMO. 250 will cut hours off your cook.
Winner. Good work
Looks close, go unwrapped, a little longer cook , but water pan and spritz every 30 …
Yeesh ribs should never take 9 hours. 4 or 5 at the most or as little as 1.5 to 3 hours hot and fast. Cooking them unwrapped works fine too, you just need to know how much wood is just right. A decent chunk or 2 of wood should be just enough for most ribs if youre using a smoker that takes real wood.
Amazing
275 is fine. You’re not competing for a trophy.
Dang, 9 hours at 225 does seem rough! What were you cooking, ribs or brisket? Honestly, the stall around 150 is super common, especially with bigger cuts. Wrapping helps push through that, but yeah, leave it too long and it can get dry.
I started just probing right at the start (after maybe the first hour or so, once the bark sets). It helps so much with not having to guess where the meat’s at. I’ve never tried leaving it fully unwrapped the whole time, but I’d imagine it could just make things drier and take even longer, like you said.
It looks delicious 😋
I think the ribs look good, but what’s up with them taters, precious?
Try 275 next time. You can cut that time down by a good 4 hours. They look great though.