Jerry N.
TVWBB Emerald Member
Well, thanks to Bruce, my trip to Sams Club was fruitfull. I have all the Kingsford I'll need for awhile.
I tested my thermometer and it read just a little low. This leads me to relly wonder about the temp I'm obtaining in the WSM. I cooked ribs at a reading of about 200 for 3 hours and then raised to 225 by opening the vents (as instructed in the BRITU) for about 2 1/2 hours. The three ribs were way to done for me to believe the reading.
Two questions: 1) Does the length of the probe inserted through the top vent matter (mine is only about two inches) and 2) Could three slabs of ribs be too done in 5 1/2 hours at these temps? fyi - I'm defining too done as pulling away from the bone but having too much dried out meat per slab. It's not that the ribs weren't good, just a little to much dried meat.
I tested my thermometer and it read just a little low. This leads me to relly wonder about the temp I'm obtaining in the WSM. I cooked ribs at a reading of about 200 for 3 hours and then raised to 225 by opening the vents (as instructed in the BRITU) for about 2 1/2 hours. The three ribs were way to done for me to believe the reading.
Two questions: 1) Does the length of the probe inserted through the top vent matter (mine is only about two inches) and 2) Could three slabs of ribs be too done in 5 1/2 hours at these temps? fyi - I'm defining too done as pulling away from the bone but having too much dried out meat per slab. It's not that the ribs weren't good, just a little to much dried meat.