Originally Posted by Mayweather
Thanks for the advice. With the meat being so thin on a slab of ribs how to do you manage to get accurate readings on the internal temp? Where do you insert the probe into the meat to measure? Between the bones?
Do you use a brick in your Bradley to help with temp control? Are you using the standard Bradley heating element or have you modified it so it has two heating elements like many people seem to have done?
Let's start with the fact I'm lazy. The only upgrade I've done is adding a Maverick 732 to my repertoire to better gauge heat and meat temp. The probe is thin enough I can stick it between the bones in the center of the rack. Whether you foil, or not, that will help you quite a bit. If you smoke enough that the bend test works, that's fine too.
I don't use a brick but given how I smoke, I have the time to pay close attention to how the things are going. One thing with the Bradley, at least for mine, is that the temps can vary up to 20 degrees. The last butt I did a little hotter than usual. The temps varied from 265- 285. Given that I was shooting for 275, that worked for me. If you're not able to pay that much attention during the smoke, a brick or two will probably be just fine. I would add another 30-60 minutes to the preheat to bring the bricks up to temp.