Best attempt yet at weeping ribs

dealm9 · Nov 25, 2012

Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too.

Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow

Beginning to "weep" that good 'ol pig honey

Fully "weeping." Ready to shut down exhaust and intakes

Finished product

Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland

Sorry for all the pics. Thanks for looking
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gtr · Nov 25, 2012

Looking good! :clap2: I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

dealm9 · Nov 25, 2012

gtr said:
Looking good! :clap2: I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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RevZiLLa · Nov 25, 2012

Those look great!

Jason TQ · Nov 25, 2012

The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

cowgirl · Nov 25, 2012

All I can say is mmmmmmmmm......... Looks so good Mark! :thumb:

MisterChrister · Nov 25, 2012

Looks great! But be careful, Donnie might get the idea that he knows what he's doing and get overconfident :laugh:

buccaneer · Nov 25, 2012

Meaty and yum!

Bludawg · Nov 26, 2012

:thumb: The only way to fly.

bmonkman · Nov 26, 2012

fnbish said:
Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

Check out this thread:

http://www.bbq-brethren.com/forum/showthread.php?t=78238

Jason TQ · Nov 26, 2012

bmonkman said:
Check out this thread:

http://www.bbq-brethren.com/forum/showthread.php?t=78238

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

dealm9 · Nov 26, 2012

fnbish said:
Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

I am no expert on why it happens but tin my experience, at lower temps I have not been able to draw forth the pig honey like I did however the technique is also a lot about using the pig honey as a sign for when to start finishing your ribs. Just my two cents

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Bonewagon · Nov 26, 2012

Fantastic looking ribs!

Moose · Nov 26, 2012

This is just another example of why foiling and spritzing ribs really aren't necessary, especially when you start with good quality meat. Great job!

HeSmellsLikeSmoke · Nov 26, 2012

dealm9 said:
I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.

Teamfour · Nov 26, 2012

HeSmellsLikeSmoke said:
I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.

I have the opposite issue. My BWS will hold 275 for a few hours after shutting down. I guess I would have to remove the charcoal tray and crack the door.

NickTheGreat · Nov 26, 2012

Thanks for the pictures. I always hear of 'weeping ribs' but this really illustrates it :bow:

landarc · Nov 26, 2012

Sounds like a plan that worked great, sure looks great.

Weeping ribs happens at all temperatures, but, in a low temperature cook with a good draft, the pig honey dries up as the liquid comes out slower, that has been my observation.

tish · Nov 26, 2012

Those look so good, and I haven't had ribs in a while. They're on the menu again, now! :wink:

dealm9 · Nov 26, 2012

landarc said:
Sounds like a plan that worked great, sure looks great.

Weeping ribs happens at all temperatures, but, in a low temperature cook with a good draft, the pig honey dries up as the liquid comes out slower, that has been my observation.

That makes a lot of sense. ALl I know is though that in my rib cooking experience (which is not as vast as most brethren here), temperatures lower than 250 have produced worse results than temps in the 275-325 range. It could just be that my timing is thrown off by cooking at lower temps but I have been able to nail the perfect doneness with ribs with a higher cooking temp. I don't really cook anything lower than 275 anymore, except pork butt which I am willing to go down to 250 for, but 275 is mine and my UDS's favorite temp, which makes it easier for me

Best attempt yet at weeping ribs

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