Back ribs are on...but having temp trouble

[bgaviator]

I used my Thermapen today. The meat was temping 195-203 range when I pulled them off

 

[gmc2003]

I used my Thermapen today. The meat was temping 195-203 range when I pulled them off

I believe 195* is the temp most folks like to shoot for. It should give you a little bit of a bite.

 

[SlowmotionQue]

View attachment 407158 I just put the baby backs on 30 mins ago. Using a Kamado Joe and my PartyQ fan controller. I had the controller set for 230° and I let the device ramp up the temp. However today it has overshot and I can’t get it to come back down despite having the top vent closed to about only 1/4 open. The temps have now been hovering in the 275-280 range. If I can’t get the temp to come back down, what adjustments should I maybe make to the cooking time? I was going to initially do a 2-1.5-1 cook.

secondary question if any of you have experience with these PartQs is why would it overshoot by this much? Sometimes this device is spot on, but then I get cooks like this where it doesn’t seem to work at all. Is it the wood catching? Am I placing my smoking wood maybe in the wrong places to where too much is catching at once and making the temps rise?

The best way for setting up a Kamado for low and slow follows in the videos.

I own a BBQ Guru CyberQ.

I can tell you from experience that it does not work better than the techniques used in the following videos.

Those items, DigiQs, CyberQs, and other gadgets like them, look cool, but just speaking from my own experiences using my Cyber Q over a period of years off and on, really don't do that great of a job controlling temperatures in Kamados and WSMs.

Proper setup for a low and slow cook. Give it a shot.

 

[forktender]

Heck the ribs looks great, good job brother.

If you're dead set on getting a smoke ring add a little celery salt to your rub. Then for sure you will get the pink ring.
Personally I don't worry about it because it's so easy to fake that you can't tell if it's natural or added with a rub.
Some guys use curing salts, they leave a dark smoke ring that looks like it was painted on the meat, which looks very fake to me. I don't worry about it, if it happens great if not oh well. Put'in your meat in wet as helps with the smoke ring as well as charcoal or natural wood.

 

[SmokinAl]

Those are some fine looking ribs!
Al