Poll: Time and Temperature?
 

I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
indirect. If there is a "standard " size for a St. Louis rack, how long do
you cook? At what temp do you never cook? Do you vary the temp from
beginning to end? Sometimes we don't have anything to say about that. The
grill does whatever it wants to.
What temp is best?

How Long @ 225F
How Long @ 250F
How Long @ 275F
How Long @ 300F
How Long @ 325F
How Long @ 350F
@ what temp Never?


TIA

Ed

Time and Temperature?
 

Ribs can't tell time. They are done when they are done.
I have cooked ribs as high as 375, but prefer 250 to 300. Lower than 250 is
a cooking marathon

"Theron" > wrote in message
...
> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
> indirect. If there is a "standard " size for a St. Louis rack, how long
> do you cook? At what temp do you never cook? Do you vary the temp from
> beginning to end? Sometimes we don't have anything to say about that. The
> grill does whatever it wants to.
> What temp is best?
>
> How Long @ 225F
> How Long @ 250F
> How Long @ 275F
> How Long @ 300F
> How Long @ 325F
> How Long @ 350F
> @ what temp Never?
>
>
> TIA
>
> Ed
>
Do you still brine your meat in your carport/garage?

Time and Temperature?
 

Theron wrote:
> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22"
> Weber indirect. If there is a "standard " size for a St. Louis rack,
> how long do you cook? At what temp do you never cook? Do you vary
> the temp from beginning to end? Sometimes we don't have anything to
> say about that. The grill does whatever it wants to.
> What temp is best?
>
> How Long @ 225F
> How Long @ 250F
> How Long @ 275F
> How Long @ 300F
> How Long @ 325F
> How Long @ 350F
> @ what temp Never?

At what altitude, ambient outside humidity, and phase of the moon?

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Time and Temperature?
 

On Sep 12, 7:43*pm, "Dave Bugg" > wrote:
> Theron wrote:

>
, and phase of the moon?
>

Dammit, that's why my last racks came out overdone, forgot this part.
Doing a few tomorrow and we had lightning today so they're gonna cook
about 20 minutes faster.

Time and Temperature?
 

On Sat, 12 Sep 2009 20:20:53 -0700 (PDT), Duwop >
wrote:

>On Sep 12, 7:43*pm, "Dave Bugg" > wrote:
>> Theron wrote:
>
>>
>, and phase of the moon?
>>
>
>Dammit, that's why my last racks came out overdone, forgot this part.
>Doing a few tomorrow and we had lightning today so they're gonna cook
>about 20 minutes faster.

Enless you had rain too. 100% humidity makes paint dry slower so it
would take the ribs longer. On the other hand, it could work to help
them steam faster.

Hmmmmm....

The real question is what was the UV% of the light spectrum at the
time you started the cook vs. the time the ribs think they will be
done!

Shot, EVERYONE knows the most importing part of the prosess is
understanding how much the pigs tail weighted at the time it was
killed!

:)

Time and Temperature?
 

On Sat, 12 Sep 2009 20:59:41 -0400, "Un-Yawn" >
wrote:

>Ribs can't tell time. They are done when they are done.
>I have cooked ribs as high as 375, but prefer 250 to 300. Lower than 250 is
>a cooking marathon
>
>"Theron" > wrote in message
...
>> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
>> indirect. If there is a "standard " size for a St. Louis rack, how long
>> do you cook? At what temp do you never cook? Do you vary the temp from
>> beginning to end? Sometimes we don't have anything to say about that. The
>> grill does whatever it wants to.
>> What temp is best?
>>
>> How Long @ 225F
>> How Long @ 250F
>> How Long @ 275F
>> How Long @ 300F
>> How Long @ 325F
>> How Long @ 350F
>> @ what temp Never?
>>
>>
>> TIA
>>
>> Ed
>>
>Do you still brine your meat in your carport/garage?
>

225-250 for me. I remove the under flap and the membrain, CYM and rub.
Sand in the pan, mesquite for me. Done when done.

Time and Temperature?
 

On Sat, 12 Sep 2009 19:43:33 -0700, "Dave Bugg" >
wrote:

>Theron wrote:
>> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22"
>> Weber indirect. If there is a "standard " size for a St. Louis rack,
>> how long do you cook? At what temp do you never cook? Do you vary
>> the temp from beginning to end? Sometimes we don't have anything to
>> say about that. The grill does whatever it wants to.
>> What temp is best?
>>
>> How Long @ 225F
>> How Long @ 250F
>> How Long @ 275F
>> How Long @ 300F
>> How Long @ 325F
>> How Long @ 350F
>> @ what temp Never?
>
>At what altitude, ambient outside humidity, and phase of the moon?

For me the moon is half phase always. Enless the wife sees me. Then
she makes me pull up my pants.

Time and Temperature?
 

On Sep 13, 3:05*pm, Gene > wrote:

>
> For me the moon is half phase always. Enless the wife sees me. Then
> she makes me pull up my pants.- Hide quoted text -
>

Dammit, now beer is mixed onto the now dried coffee on my screen.


lol, damn funny.

Time and Temperature?
 

On Sun, 13 Sep 2009 15:38:47 -0700 (PDT), Duwop >
wrote:

>On Sep 13, 3:05*pm, Gene > wrote:
>
>>
>> For me the moon is half phase always. Enless the wife sees me. Then
>> she makes me pull up my pants.- Hide quoted text -
>>
>
>Dammit, now beer is mixed onto the now dried coffee on my screen.
>
>
>lol, damn funny.


Now that's just alchol, alka,....BEER ABUSE!

:)