Trying to figure out what went wrong

[midnight bulls]

I rebuilt a Char Broil off set smoker (sealed it charcoal basket etc.) I have a consistent 245- 250º across the cooking grate. I placed baby back ribs on and followed my usual times using the 2-2-1 method yet upon completion they were still under cooked. I usually use a Brinkman vertical smoker and have never experienced this problem. Do offset smokers need to make more time added or higher temps? Does anyone have any experience with off set smokers they can offer.

 

[reents]

Were you sure you were cooking at this temp?

 

[midnight bulls]

I placed 2 digital thermometers one at the fire box end one at the smoke stack end hence the 245-250º temp readings. That is the only known temperature facts I can offer. The probes were at grill level

 

[reents]

you got me stunped also if you themometer are accrate. You ribs should have been done. I thought the temp was kind of high by the way sorry guess i cn not help you on this one..

 

[pineywoods]

Pretty much temps are temps so that shouldn't make any difference. Things that I find that do make a difference is if I don't add some kind of liquid going into the foil or if he foil tears. I will also say sometimes it seems you just get a cut of meat that just doesn't cook right sometimes it takes longer sometimes it's much shorter and sometimes it just doesn't taste like it usually does. Personally I'd say give it another shot and see what the outcome is.