Good Morning SMF!

[indaswamp]

Thanks Mike! I'm about to reheat the last of the ribs and beans for lunch before deboning 2 little wild hogs to freeze.

 

[indaswamp]

Which meat on top does not matter. All is being cooked. Even if you start the ribs on the bottom then added raw chicken above, the juices are dripping on 250° meat and bacteria dies instantly. Besides the ribs will be in two more hours. On thermometers, my Maverick 732 have been great the last 6 years. Guys seem to like the Thermopro units as well..JJ

Well, technically, the meat won't reach 250* until all the water has evaporated out of the meat-and it'll be a burnt charred crispy critter. (Hence the stall, which cools the meat) But-regardless, the meat surface should be above 165 and that is high enough to kill the microbes.....

Next go around, I am putting the ribs on the top 2 racks and the chickens on bottom. The ribs on the back of the bottom rack were a little over done on the underside. I think my burner has an uneven flame when turned down really low.