Hogan
Member
- Joined
- Nov 19, 2023
- Messages
- 81
- Media
- 21
- Reaction score
- 82
- Location
- Calgary, AB
- Grill
- Pro 22 (factory cover, welder's blanket for winter cooks), Weber Genesis, lots of temp probes and various other gizmos, thingamajigs, and a beer cooler.
I’ve encountered a dichotomy and invite others to add to the confusion.
Came across two rib recipes I’d like to try, both from respected pitmasters in the BBQ world.
Recipe A calls for Baby Backs smoked at 275º for two and a half hours, then wrapped in foil and cook further for one and a half to two hours. Then set the sauce a further 10 minutes.
Recipe B calls for St. Louis cut racks smoked t 275º for two hours, then wrapped in foil and cooked another one hour. Set the sauce a further ten minutes.
Both recipes cook throughout at the same temp, and claim the meat will be done to an internal temp of 203º in (Recipe A) 4 1/2 hr, and for Recipe B, in 3 hrs.
Something’s not right. I lean towards the longer time of Recipe A. Anyone got any thought on why the time variation. (There’s a 33% spread between the two recipes.)
Came across two rib recipes I’d like to try, both from respected pitmasters in the BBQ world.
Recipe A calls for Baby Backs smoked at 275º for two and a half hours, then wrapped in foil and cook further for one and a half to two hours. Then set the sauce a further 10 minutes.
Recipe B calls for St. Louis cut racks smoked t 275º for two hours, then wrapped in foil and cooked another one hour. Set the sauce a further ten minutes.
Both recipes cook throughout at the same temp, and claim the meat will be done to an internal temp of 203º in (Recipe A) 4 1/2 hr, and for Recipe B, in 3 hrs.
Something’s not right. I lean towards the longer time of Recipe A. Anyone got any thought on why the time variation. (There’s a 33% spread between the two recipes.)
