I cooked some beef ribs this morning and had some unexpected behavior which I was hoping to understand. I went with 285 degrees and expected it to take somewhere between 6-9 hours (2 rib plates). The temperature rose very quickly. The meat probes said it was at 150 degrees within an hour or so, and at 2 hours 1 rib plate was at 190 and 1 was at 170. Then what appears to be the stall started happening. Both dropped in temp a few degrees and didn't go higher for the next 3-4 hours. Has anyone experienced a stall at such high temps? I was expecting it around 150-160,'not 170 or 190.
I even put the probes in boiling water and confirmed it was reading about 212. I tried multiple spots and got about the same temp. I switched between the 2 thermometers on the different pieces and they read the same regarsless of which thermometer I used.
In the end they finished after 7.5 hours, but pretty confused on why the temps rose so quickly and stalled much higher temp than I expected
I even put the probes in boiling water and confirmed it was reading about 212. I tried multiple spots and got about the same temp. I switched between the 2 thermometers on the different pieces and they read the same regarsless of which thermometer I used.
In the end they finished after 7.5 hours, but pretty confused on why the temps rose so quickly and stalled much higher temp than I expected