Recent content by PelletFan

I don't think it really matters what the temp reads. I have been advised to cook until the flat probes tender- this can occur at a range of internal temperatures. A well-respected member of the Big Green Egg forum says " The cow drives the cook"

I always use the Harter House method: Please note- I always cook a tri-tip that has a generous fat cap.

I think a lot of the debate of wrap/no-wrap really depends on what type of cooker you are using. I have a Cookshack FEC 120 and I generally follow Fast Eddy's no wrap method for St Louis ribs. I cook at 275° F. I do baste with margarine every hour or so. I cook until the ribs read about 200° F...