1st ribs on my new electric not up to par

[wayne1332]

I put 4 racks of Baby backs on my new MES 40" today. Used the 2,2,1 method at 225 degrees. I have a maverick dual probe thermometer, but didn't use it relying instead on the internal thermometer of the cooker. The ribs were done and tasted great with the dry rub, but weren't easily pulled off the bone. Also, the meat never pulled back from the bone while cooking. just wondering if I should have cooked at a higher temp,or left them in longer.
Any suggestions from someone who has used an electric would be greatly appreciated.

20170408_183344.jpg

• wayne1332
• Apr 8, 2017

 

[trannyguy]

I put 4 racks of Baby backs on my new MES 40" today. Used the 2,2,1 method at 225 degrees. I have a maverick dual probe thermometer, but didn't use it relying instead on the internal thermometer of the cooker. The ribs were done and tasted great with the dry rub, but weren't easily pulled off the bone. Also, the meat never pulled back from the bone while cooking. just wondering if I should have cooked at a higher temp,or left them in longer.
Any suggestions from someone who has used an electric would be greatly appreciated.

20170408_183344.jpg

• wayne1332
• Apr 8, 2017

Hey I have a mes30 and if yours is like mine my factory thermometer is about 30 degrees off so set at 225 it would be running about 190 to 200. If there was no pull back on the bones they just wasn't done yet. If I get mine to 250 baby backs still take about 6 hrs with or without wrapping.

 

[SmokinAl]

As said above a good therm is a must with your smoker.

Both the controller & meat probe are notoriously inaccurate.

I don't do ribs by time I do them by meat temp.

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

This may give you some ideas.

Al

 

[remsr]

Next time stick one of those temp probs of your Maverick through a small potato and ajust your smoker temperature to that.

Randy,

 

[wayne1332]

Thanks to all for the good advice. I'll get in the habit of using my maverick for future cooks. It has been my most valuable tool in the past. I shouldn't have smoked without it.

 

[schlotz]

Yup, never trust a built-in therm.  

 

[remsr]

The way Al does his ribs by internal temp is fool proof 195 is just one click before falling off the bone with a bit of bite a chew the way we like them. The only draw back it that it requires a quick read temp probe with a probe thin enough and long enough to get an accurate reading. The good news is that you can remedy that situation for under $30. Ask Al he knows the one to buy. Well worth the investment if consistency is important to you.



Randy,

 

[remsr]

It's called Thermo Pop by Thermoeorks

IMG_1467.PNG

• remsr
• Apr 10, 2017

Randy,