After nothing but success on the SQ36 yesterday I ran into a few problems. I put on a rack of baby back ribs that I'd applied a nice rub to the night before, the smoker was looking good at 270º. After the first hour I started giving the rack a spray of apple juice each time I had to add more chunks of hickory. The fire never got below 225º or above 275º. I decided before I put the rack on that this time I wasn't going to foil wrap them, just let them get up to around 203º naked. The probe on my Thermpro for internal meat temp dropped from 170º to 155º after about three hours, so I stabbed another probe in to double check it. After another couple of hours neither probe registered above 175º so I figured to hell with it and pulled them off. The rack was kind of dry and done to the point of FOTB, which wasn't what I was looking for at all. I'm thinking maybe I had the probes too close to a bone? Next time I'll insert the probe while the rack is on the kitchen counter instead of on the grill, live and learn. RAY
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