Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: 02ebz06 on November 04, 2022, 04:32:23 PM

Title: Babyback Ribs on the CampChef.
Post by: 02ebz06 on November 04, 2022, 04:32:23 PM

First time doing ribs of any kind on the CampChef.
Took them out of fridge yesterday (partially frozen yet) and put rub on them.

Not really happy the way they came out.
Did the Fast Eddy method.
After about three and a half hours they stalled at 192, which was strange.  Took another hour and a half for them to get to 201.9.
I said forget it and pulled them.
Looked OK, tasted OK, but they were a bit overdone.
I think doing ribs in the CampChef is going to requiring foiling.
Always had good results on the Memphis with no foil.

Title: Re: Babyback Ribs on the CampChef.
Post by: okie smokie on November 04, 2022, 05:37:27 PM

Maybe they took longer because still frozen in the center?

Title: Re: Babyback Ribs on the CampChef.
Post by: 02ebz06 on November 04, 2022, 06:44:34 PM

No, they were thawed.
I'm thinking it is a learning curve anytime you try a different grill/smoker.
Mostly have done just Jerky and Smoking cheese in it because it has 6 grates.

Title: Re: Babyback Ribs on the CampChef.
Post by: okie smokie on November 04, 2022, 10:38:09 PM

I agree that each grill has its own secrets to learn. At 275* BB ribs should be done in 3 +- hrs if temps are accurate. Since they were overdone in 5 hours, I suspect the probe readings were not correct.  I depend more on the bend test, or using the probe or tooth pick to test for butter softness. My last BB's were done in 3 hrs and were butter soft to probing.  My wife thought they were the best I have done.