Newton White wrote:
> I just received my new digiq II from bbqguru today.
>
> Any tips on the best way to set temps on my BGE for some ribs?
> Where is the best place to put the meat temp probe in ribs?
> I've been using/smoking/cooking on the BGE off and on since January - so
> far, about 60% "success" trying different things from loin, shoulder,
> brisket and ribs - so far, I haven't been able to get the ribs by low and
> slow, but I hope the digiq can help me!
>
> Thanks for any advice!
>
> konewt in Decatur, GA

I use the Competitor from the same folks. It performs the same
function, but uses analog dials instead of the digits. My suggestion
would be to insert the meat probe into one of the thickest parts of the
rib meat, equidistant from any bones. The hood temp. probe should clip
to the rack near the ribs. I set mine for 225f and a meat target of
175f for ribs and it takes about 5-8 hours. As mentioned by another
respondant, the test is when the ribs break when jostled. The thin ones
will do that about 5-6 hours into the cooking.

Over time, I taught myself to cook ribs in a 2-stage process. I cut my
racks into thirds. At about 6 hours, I verify that the thinner ends are
cooked and remove them. I then let the cooking process continue for
another hour to three hours until the meat on the larger end can be
pulled away by hand.

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