Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
Hey all. So I just got my Kamado Joe Big Joe III and this Saturday I’m going to try my first smoking experience and follow this St Louis guide video from @John Setzler. My question is pretty simple. Will the cook times shift significantly if I only do 1 rack of ribs. I understand the times won’t be exact with every rack, but in general, I was looking for thoughts and guidance.
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Cooked up some ribs yesterday, made 4 different kinds. I’m working in finding the right flavors. I’m a big fan of bark. Pics below, salt and pepper only, salt and pepper with onion powers and garlic powder, commercial all purpose rub and commercial rub with bbq sauce glazed. Interested in hearing people’s homemade rubs. 2-2-1 at around 230 using pit boss k24 Kamado