Today's the day - my first smoke. I picked up 3 packages of St. Louis style ribs, and put my rub on them last night. They've been in the fridge for 12 hours.
So I'm planning on using the 3-2-1 method, and will be getting my smoker up to temp shortly (its a Masterbuilt 2 door propane unit - long story I'll have to write up later).
Anyway - I think I'm good with the method, but have a few questions:
1. Stuff has come up today, and I don't have 5 hours uninterrupted to do the ribs. I'm wondering whether its OK to take them off and wrap after 3 hours, and let them sit with the heat off for a couple hours while I leave the house, and then continue where I left off once I get back. Do I need to refrigerate them while I'm gone? I've heard folks talk about the danger zone - I don't want them to spoil. Its about 34F here right now - lots of snow on the ground, but the forecast is for rain and freezing rain today, so maybe they'll be ok in the smoker while I'm gone?
2. What internal temp to do I want to cook to? I have a reasonable digital internal thermometer - nothing fancy or fast, but its accurate.
Any other advice for a first timer is appreciated!
Thanks in advance,