Eric Larson
New member
Last night at 7:30 pm (smoker didn't come up to temp till probably 8), I put three racks of baby back ribs on my smoker via a rib rack. I was trying to get them to about 190-205 (I was getting up in the middle of the night, so I was going to be generous). At 12 am, I was at 150-160. At 1:45 I was at 160-170. At 3:45 I was at 170-180.
I was using my ThermaPen, so I trust the temperature readings.
The smoker was running between 220 and 240 all night. I have troubles getting the smoker to run above 250 without leaving the door off.
I finally took them off at 3:45 because they'd been on the smoker for almost 8 hours. I had ate a couple right then, they were moist and good.
Tried the tear test and it didn't pass. Though the bend test passed. But the bend test was tough to do since they were in the rib rack.
Any suggestions? Should I take them off after 4-6 hours regardless? Should I let them go to 190-205?
I usually roll and skewer the ribs because the ends of the racks usually go to the edge of the smoker and the heat comes straight up and dries them out. These ribs were slightly shorter. I think I prefer rolling to the rib rack.
They're wrapped in foil now and in the fridge. Going to heat them back up (in the foil), then finish them off directly over coals to get a nice charred crust. I love college football season!
I was using my ThermaPen, so I trust the temperature readings.
The smoker was running between 220 and 240 all night. I have troubles getting the smoker to run above 250 without leaving the door off.
I finally took them off at 3:45 because they'd been on the smoker for almost 8 hours. I had ate a couple right then, they were moist and good.
Tried the tear test and it didn't pass. Though the bend test passed. But the bend test was tough to do since they were in the rib rack.
Any suggestions? Should I take them off after 4-6 hours regardless? Should I let them go to 190-205?
I usually roll and skewer the ribs because the ends of the racks usually go to the edge of the smoker and the heat comes straight up and dries them out. These ribs were slightly shorter. I think I prefer rolling to the rib rack.
They're wrapped in foil now and in the fridge. Going to heat them back up (in the foil), then finish them off directly over coals to get a nice charred crust. I love college football season!