I have been using a GMG for several months now and I have done several batches of ribs on it, and I cant seem to get them consistent. Sometimes they are awesome and I think I figured it out, and the next time they are overdone or still half raw when I cut them open..
I typically use baby back ribs (tried St. Louis Spare once and didnt like them), and I generally smoke them at 225 for 4 hours, then smear them with some BBQ sauce, and let them go for another hour.
When I slow cook BBQ'ed ribs in the oven, I want to be able to pull all the bones out and have a pile of meat laying on my plate, BUT when I make smoked ribs, I prefer them to have some bite to them and actually have to cut them apart with a steak knife. Lately, my ribs have been getting too "fall off the bone" tender.
What am I doing wrong? Do I need to increase the heat and decrease the time?
Is there a good way to check the temp of ribs so I can tell if they are done before I pull them off and cut them apart? Just make sure the thermometer isnt touching any bones?