Smoking Ribs

Discussion in 'General Discussion' started by susancharles1, Jul 21, 2013.

  1. I've tried smoking ribs several times since buying my Bayou Classic smoker back in January. I have used the 3-2-1 method while keeping the temperature between 225 and 250. Each time they turn out tough. What do ya'll think I'm doing wrong. Thanks for any suggestions.
  2. What are you using to measure your smoker temp?  Most thermometers supplied with the smoker from the factory are notoriously inaccurate...
  3. I'm going to say you have a bad thermometer.

    Happy smoken.

  4. I'm using the gauge built into the smoker. It never occurred to me that it could be wrong. What gauge do you recommend?
  5. I use a Maverick ET-732 from here    It monitors smoker temp & the IT of your meat & sends the info to a wireless receiver & works great for me. There are many options but for the price I went with the Maverick & have been pleased with it...
  6. dburne

    dburne Meat Mopper

    I guess I use a somewhat crude method. I have only smoked two times so far though.

    I picked up a couple of small oven thermometers at my local grocery store, about 5 bucks I piece I think, they stand on the cooking grate - I put one on each end of the cooking area for what I am fixing - when I open for spritzing the ribs, I keep a check on my cooking temp.

    I have however ordered and just received this week, the Maverick ET=732 - looking forward to trying it out on my next smoke.


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