Howard Barlow
TVWBB Super Fan
/infopop/emoticons/icon_biggrin.gif Just pulled 3 slabs of baby backs. Cutting the slabs in half, my one rack held 5 pieces with the 4th laying on the grill.
It took about an hour to get the temp back up to 225? after putting them on. However, I found that hanging the Polder probe through the top hole, I had the tip resting on the ribs. As soon as I moved it, the temp "rose" quickly. I stabilized it as easy as everyone says it is on the WSM.
After 5 hours @ 225-228?, I pulled them. The piece laying on the grill was noticeably more moist than the ones in the rack. Probably I will check them at 4 hours next time. They are nice and tender.
Reloading with my brisket for tomorrow's lunch.
Stay tuned.
It took about an hour to get the temp back up to 225? after putting them on. However, I found that hanging the Polder probe through the top hole, I had the tip resting on the ribs. As soon as I moved it, the temp "rose" quickly. I stabilized it as easy as everyone says it is on the WSM.
After 5 hours @ 225-228?, I pulled them. The piece laying on the grill was noticeably more moist than the ones in the rack. Probably I will check them at 4 hours next time. They are nice and tender.
Reloading with my brisket for tomorrow's lunch.
Stay tuned.