I want to know if you guys use the internal meat temperature to know when to apply the use of foil for a more tender and juicy meat.
I usually smoke pork ribs.
Hello , GACP , I know that most people will open the lid of the Smoker often as the Ribs are cooking , most likely every 45min. to an hour. However if you obtain a lignt blue smoke out of you stack , and the pit is up to cooking temp,225*F to 250*F , I like to set them in the smoker naked throughout the whole process .
You will find that if you let the lid stay closed until 4hr. , open it and if the color is what you would like , wrap them (they will most likely fall off the bone) . I don't(except for the 4hr. bend test and check for color ) wrap mine through the whole process and on the 5th. hour I will take them out. They have a little bit of tug as they come off the bone. Just the way I like them .