I will be smoking spare ribs this weekend, for company we have coming in. This will be my third smoke.
I have a new Maverick ET-732, that I am looking at using the first time as well.
Do you guys use the meat probe of this unit for spare ribs? I know it is pretty important for doing say a butt, just not sure if a lot of benefit for using it on spare ribs. Of course I would like to use the cooking surface probe to monitor it's temp throughout the smoke. I use the 3-2-1 method for my spares, I guess if I were to use the meat thermometer I would just insert it for that final hour? I will be doing three racks ( cut in half so six slabs), so really it would just be monitoring one of those anyway.
Normally I judge them by using the droop method and seeing how far the meat has pulled away from the bone ends, am thinking that may just be the best in this case?
Thanks for any tips,