How to Gauge Temperature

[Mark R]

Here's my next problem. The ribs don't get anywhere near 170 at a cooking temp of ~200 degrees. Last time I wrapped them in foil to bring the temp up. That worked. But this time, I used the 2-2-1 method and right now, after 4 and a half hours, they're only at 143.

You need 225 at least.

[crusty ol salt]

You need 225 at least.

i was kinda thinkin that knowin how terrible i am at temp control that i wouldnt have any input here. but what the heck... i float my temp between 225* and 275*.

now my question is isnt any below 225* kinda low for smoking?

[DDave]

You need 225 at least.

Agreed. Well, some like to do it below boiling temp -- 210° but I don't know if there's much payoff.

i float my temp between 225* and 275*.

Makes smoking a lot less stressful if you are willing to let the temp wander a bit. I think you're good with anything between 225° and 250°.

If you're shooting for 225° don't (as Capt Dan says ) "have a kitten" if the temp goes up to 226°. Me, I shoot for 240° but I don't worry too much as long as the temp is between 225° and 260° or so. If it goes up higher than that towards the end, I don't worry either as it just helps set the glaze.

Plus it's pretty hard to temp ribs because the meat is kind of thin. Don't get wrapped around the axle on the time too much. Cook 'em til they're done. Try the "bend test". When you pick up a rack with tongs and they bend in the middle to almost 90° or the meat starts to break away at the bend or bones, then they're done.

Dave

[crusty ol salt]

Plus it's pretty hard to temp ribs because the meat is kind of thin. Don't get wrapped around the axle on the time too much. Cook 'em til they're done. Try the "bend test". When you pick up a rack with tongs and they bend in the middle to almost 90° or the meat starts to break away at the bend or bones, then they're done.

Dave

thank you for the bend test info, i kno that i have read it just couldnt remember where

[Whisky Fish]

A lot of good info for beginners here. I use the bend test exclusively now. Also, I guage temp with my hand. But start with a temp probe and your hand. You'll get a feel for it.
As for the low temp cooks. Be very careful to follow the 4 hour rule. If nobody has told you; it's no more than 4 hours between 40 and 140 degrees internal temp. For botulism to occur you need 3 things, an oxygen free inviornment(your smoker) moisture and a temp between 40-140. Nuthin wrong with doin higher temp cooks, so don't get hung up on the low and slow b.s. I've done it a bunch of different ways, , ,awful hard to tell the difference if you prep and finish your ribs right.
The only time I do temps below 210 is on a cured peice of meat, other than that you HAVE to assume it's got C.Bot in it, so get it through that danger zone as fast as possible.

[El Ropo]

I've done lots of ribs @ 275-325, they turn out just as good, if not better than low and slow. And don't say the fat doesn't render as well at higher temps, that's BS.

SLS spares cooked at 300, no peeking will get you great food in 3.5-4 hours. No voodoo, no spritzin, moppin, peekin, just let em roll. I'm the laziest mofo on the planet, but it works for me.

These were done hot/fast and pulled off cooker @ around 3 hours 45 minutes, I prolly could of pulled em off earlier:

[DDave]

I've done lots of ribs @ 275-325, they turn out just as good, if not better than low and slow.

Lots of ways to make good BBQ.

And don't say the fat doesn't render as well at higher temps, that's BS.

I don't recall anyone saying that. Although Scott did say this in a different thread.

but IMO the lower temps did not render out as much fat as I like personally

Maybe that's what you were thinking of?

Dave