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0-2 On Babyback Ribs, Help Please

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Todd FYI when I did my testing I had a smoking stone in place and I lowered my probe through the top vent so that it was approx. at the same height as my dome therm.  I tried various temps up to 500.  I took photos and sent them to CharGriller.  They replaced my thermometer.  I also did the boiling water test.  It was lower there as well.  I did a post here on this but I was unable to upload the photos.  I've since deleted them.  

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9 hours ago, toddwchandler said:

I’m still new to all of this, so go easy on me when I ask this question.  What exactly is the boiling water test and what steps do I take to go about doing it?


Water boils at approximately 212* (exact temperature depends on altitude but 212* is close enough). Get a pan of rapidly boiling water and test the temperature of that water with your thermometer. It should read 212*. That tells you how accurate the thermometer is. Some thermometers can be adjusted to calibrate them at 212* if they are off. 


Note: don't let the thermometer touch the pan when doing this or it won't be an accurate test. 


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I did a lot of experimenting on my akorn with bb ribs.  Best I've ever done is forgoing the foil and spraying.  I removed the membrane, rubbed the ribs down with cheap yellow mustard, then rubbed then down with sugarless rub... Paprika, garlic, salt, pepper, chilli pepper, etc.  Then set over night in the fridge.  On the smoker at 250 with the diffuser set up with some apple juice in a foil pan above it.  About 5 hours until internal ribs reach 195... At temp I mopped with a wet store bought sauce and let it go 10m.  Rest 20m... Meat candy.  I did the foil at whatever 2-1-whatever side by side and they were garbage... You won't taste the mustard, it just acts like glue for the rub.

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On a different thread, I posted results of using two remote probes in different places on the grill, center vs. edge. Not surprisingly, grill placement matters. 



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Sure, temperature gauges are terrible.  

But you can cook great ribs at 225, 250, 275, probably 300.  


You do need to pay attention to ribs.  I let them cook for probably 2 hours without looking at them.  But then I check, I spray (sometimes), I twist, I bend, I touch.  I kept making dry ribs, and realized that I was just overcooking them.  I never wrap ribs.  I want to be able to see them the whole time, and kamados keep them wonderful & moist.  (I don't even wrap on my offset.)  


One thing I do is when I feel that they have about 30 minutes left, I'll put honey on top and brush that in.  It gives them a nice, saucy, sloppy sweetness to complement my rub.


I use temperature probes for a lot of things, but I don't for ribs.  Like ICDEDTURKES said, do the bend test.  (Although that's tougher on half-racks, and coiled racks.)  Or twist a bone.  Or poke the meat with a toothpick.  And don't overcook them.

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