Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

 
 
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Default BBQ BBR disaster..lesson learned.

I can not count how many times I have q'ed baby back ribs. I have
learned a very important lesson during my last cook.

Got 3 racks of baby back ribs vac-packed from Meijer and did to them
what I have done for a long while now with great results.

I removed the back skin, rubbed a elite coat of CYM on them and then
on went my dry rub (my own rub, kinda like "John Henry's Mesq rub),
wrapped them in plastic rap, and into the fridge.

Next morning, unwrapped them and on went more rub.

Got the smoker going and added mesq. chunks (I like mesq).

Got the temp stable at 220 and placed the ribs on cold (Bob won the
argument on cold meat vs room temp).

Now this is what I know for a fact.

My ribs are done when the twist test says so!

THIS TIME I decided to use an instant read thermometer too!

Ribs passed the twist test in 5 and 1/2 hours but the instant read
(that I have been using on other stuff for months) said the internal
temp was 120.

I checked the temp in the smoker again and it was 220.

Hmmmm. Do I go with my gut or the instant read?

Science!!!!

Went with the instant read.

HAH! Maybe putting the ribs on cold was the reason they were only at
120.

Wrong.

The F#^Kin instant read was broken!!!!


Waaaaa

After about 10 hours of cookin the instant read was at 140.

I pulled the ribs off

They tasted great! Dry, tough, but they tasted great.

They were SHIT!

Bought another instant read ($3.00) and smoked a shoulder.

Instant read #1 was at 120 while instant read #2 (the new one) showed
145. And it was not linear either.

Glad I just made ribs for the wife and #3 son and I. Had I entered a
contest I would have never been able to show my face again.

Lesson learned.
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