I have a Smoke Hollow vertical propane smoker, and did my first session on Saturday - Baby Back Ribs and Pork Shoulder. I set the temperature to 250 degrees, and at 3.5 hours I checked the temperature of the meat and the shoulder was at 175 and ribs about 180.
Everything turned out good, except that the meat did not soften as I have seen in pulled pork or good ribs do before. I had amazing smoke flavor too. I did cover with foil after removing.
So my question is, did I not cook them long enough? I thought since the meat temps were about 175 degrees, I had to pull them or it would over cook? Can you cook beyond the target meat temperature without damagaing meat?
Is it possible my smoker was a lot hotter than 250, and the front mount temp gauge was wrong - So I cooked hotter and shorter than needed?
Any advice would be much appreciated. Best, Jerry King