So after a long period smoking slumber, I'm plan to fire up the old SNP this weekend, and I'm planning my meat selection, and my local butcher has some great deals on a wide variety of ribs. And while I've tried various adaptations of "3-2-1", I am unable to produce consistent results.
While I'm sure some of the blame lies within the chef, I know part of it falls on my equipment. My mods are limited to a lowered chimney pipe and a charcoal basket of sorts. I can generally hold temps, but the wind sure can give me a run for my money.
When I was a young smoker roaming the halls of SMF, I quickly accepted the mantra of "Cook to Temp, Not Time", so following that
I've smoked several overnight briskets, all-day pork butts, fatties, and various incarnations of chicken and found the results delectable. And more importantly, I can produce consistent results; when I cook to temp.
So I ask why is that most rib threads refer to timing methods instead of temp?
I can think of various 'reasons', but don't know if they are valid:
1. Too much varriance in temp from one end to the other?
2. Inserting and removing probes dry meat out?
3. Too difficult to stay away from the bone?
I'd even be happy with just knowing a good "Stage 1" temp for various ribs; ie "smoke to 160, then foil for 1.5hrs...", or any guidance for that matter...