Hello all,
Started a 8.25lb boston butt today just before noon after it, and the 3 slabs of baby back ribs, were rubbed down all night in the fridge. Internal temp of the BB was 61 degrees whenever I put it in - if I remember correctly. It's been cooking in my MC40 for almost 3 hours at 260 and the internal temp is 129 right now. Seems like a good start to the BB as the temp has bee rising up pretty quickly. It's sitting directly on the tray above the water pan as I'd planned (hopping) to keep it moist and keep some of the drippings down. As soon as the temp gets to about 160-165, I'll foil it and let the temp keep on rising. I know that this is the longest time - foiled - from a previous butt I did. Haven't decided if I'll move it into the oven so I can raise the temp quicker by heating the oven up yet.
I've never done ribs but the general consensus seems to be this ... 2- 2 - 1...or something like that. I'll pull them out of the fridge about 30 minutes before i put them in the cooker. Is there a temp at which i should cook the ribs? I do have multiple probe temps but didn't know how well that'd work since you can't really 'stay' in the meat section w/o hitting a bone and getting a false temp reading.
anyway .. thoughts or suggestions are appreciated ..
Started a 8.25lb boston butt today just before noon after it, and the 3 slabs of baby back ribs, were rubbed down all night in the fridge. Internal temp of the BB was 61 degrees whenever I put it in - if I remember correctly. It's been cooking in my MC40 for almost 3 hours at 260 and the internal temp is 129 right now. Seems like a good start to the BB as the temp has bee rising up pretty quickly. It's sitting directly on the tray above the water pan as I'd planned (hopping) to keep it moist and keep some of the drippings down. As soon as the temp gets to about 160-165, I'll foil it and let the temp keep on rising. I know that this is the longest time - foiled - from a previous butt I did. Haven't decided if I'll move it into the oven so I can raise the temp quicker by heating the oven up yet.
I've never done ribs but the general consensus seems to be this ... 2- 2 - 1...or something like that. I'll pull them out of the fridge about 30 minutes before i put them in the cooker. Is there a temp at which i should cook the ribs? I do have multiple probe temps but didn't know how well that'd work since you can't really 'stay' in the meat section w/o hitting a bone and getting a false temp reading.
anyway .. thoughts or suggestions are appreciated ..
