- Joined Jan 4, 2016
Thank you sir!
Thanks JJ, That's how I figured out we like 195. I started measuring the IT on every rack. When I got it right it was 195.
Great post. I never put much faith in Pull Back as a key to doneness. I go for probe tender but never paid attention to IT. I will have to see what the temp is next run...JJ
That happens to me too, I take the thickest part of the rack & measure in between those ribs. Just like you would put your probe in the thickest part of a roast.
Good luck & let me know how it works for you.
Thanks for the reply again.
Makes sense. I would love to be able to measure IT that way I can make them more consistent. I got disappointed when it didn't seem to work out. Like the IT temp wasn't making any sense, even when I measured in between the same ribs. The temp was all over the place. I guess I will try again soon.
Thank-you my friend!!Great looking ribs!! Nice job!! [emoji]127867[/emoji][emoji]128079[/emoji][emoji]127867[/emoji][emoji]128079[/emoji]
Your killin it with the RIBS Al.
Thank-you, Yes I use the water pan, but I have a layer of lava rock in the bottom and then water on top.
Wow, looks amazing. A must try for sure. Do you use the water pan?
Thanks, I'm glad this worked for you.
I've always cooked by IT, guess I get lucky as I just use a probe for my iGrill in the meatiest part of the ribs I can find and leave it in for the smoke. Normally I pull them around 170deg. Yesterday I was going to do the 3-2-1 so we could have the fall off the bone that my son likes, as it was for his birthday party.
Well, I came down with the flu, and we decided the less I handled the food, the better, so I didn't wrap them! It was getting close to time to pull them, but I had a date with the porcelain god and didn't get to them as soon as I'd have liked! Ended up pulling them around 186deg. They just all but fell apart! Everyone was happy, not quite fall off the bone, just a little pull, but the bone cleaned right up easily.
I can attest, this does work and I will be changing my cooking habits to reflect this in the future. It's a nice happy medium for all everyone! Good info and glad I'm not the only one that found this out.
Thank you my friend, and thanks for the points!!
Great looking ribs Al and good information
Will keep this in mind for the next ribs.
I use an offset smoker. The smoker dropped temp when I put them back in yes. Took me a little bit to get the temp back up. Because I read that most people do their BB's 2-2-1 I wanted to try that too. But I guess I should try 3-2 and then either grill them of leave them in the smoker unwrapped for a bit.
Are you using an electric smoker?
Did the smoker temp stay up where it was after you put them back in?
If you leave the door open very long on some smokers they take a long time to recover, especially electric smokers.
Most of the time BB's will take at least 4 hours to get in the 185-190 range.
What was the IT at 2 hours? I'm guessing 130-150.
I like to give them at least 3 hours of smoke before opening the door & checking them.
If the final temp is not where it should be, then they need to cook longer.
Hope you don't give up on this method.
I guess it could be. I think it's strange too. I check at a ton of different locations to make sure I wasn't sticking it in a wrong place. I will check my pen with boiling water this afternoon just to make sure.Wow! That is a little strange could it be a bad temp pen? Not all are created equal. I don't eat to say you stuck it wrong but could it be a possibility? It's for sure that Domingo isn't right.
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