posted on Jun, 11 2018 @ 11:21 AM
a reply to: Liquesence
A loaded question due to the myriad of variables. assuming 225 degrees or so, and baby back ribs, and no rain and etcetc, I usually allow for 4
hours, but sometimes it takes 3. I think a probe thermometer is near useless for ribs so I go with the bend test. If you pick up a slab from the end,
and they crack like they're going to break in half, they're ready.
I'll make another distinction from my great friend Argentus's direction. I salt the meat (Kosher) up to 24 hours in advance and usually not that far.
Maybe first thing in the morning and the ribs go on 4 hours or so before I intend to serve them. The rub goes on just before they hit the grill. The
rub I use I put together myself and it has no salt in it.
Rub ingredients (other than salt) won't penetrate meat and if you use a rub with salt, the other ingredients will impede the salt penetration.
It's all a fine line. You'll get good results with a thousand different methods especially with a forgiving cut like pork ribs (or shoulder), so pick
the one that works for you. Some people use mops or spritz with something like apple juice during cooking. I've tried all the methods, and simple
works best for me. I'd prefer to not open the lid any more than I have to and on a 3-4 hour cook, that's virtually never. If you do have to open the
lid on a grill like a Weber, do it as vertically as possible as quickly as possible. The heat will retain under the dome lid surprisingly well.
Some people retrofit a lid hinge on a Weber, but I prefer not to, primarily for that reason.