Recent content by Johnny50

Hoping mine is as well. Do you have hot and cold sport? I would have thought with the fan, this wouldn't be an issue...

I'll do that this. Suggestions on guages?

I did not use the temperature gauge inside the grill I went by what the camp chef grill itself told me. It was set at 220 and 225 for the whole cook. I did test the ribs and several different spots as you said. I'm glad I checked at 2 hours because the ones that were at 190 already couldn't go...

I used the digital thermometer that the original poster uses. I was cooking six racks at a time and you are correct some hit 190 well before the others. But I was extremely surprised to see some racks hit 190 at the 2-hour mark. The good news is most of the ribs came out very good and I got good...

I followed this to the letter. I used a Camp Chef Woodwind pellet smoker. I set the temp to 225. The spare ribs hit 190 in less that 2 hours! Why is this? Anyone?

Thank you! when I followed the 3-2-1 exactly they were way too tender if there is such a thing. But I think some of you know what I mean.

Do these ribs leave teeth marks when you bite into them? That's what my crew wants...