I’m a newbie help me. So everything I read was 3-2-1 etc. I’ve made pretty good ribs on gas grills but first time smoker. So… I heard everything contradicting so decided I’d cook 6 racks different style each. Some with foil wrap after 3, some foil and butcher(to try best of both worlds), butcher only and nothing at all. Cooling both top and bottom rack I noticed top cooked quicker. BUT I got all of them stalling out and I’m at 7 hours? Now I’m at 8 plus what am I doing wrong?
Pork First time 1250 St. Louis
- Thread starter HapaPapa
- Start date
Pete590
Well-known member
- Messages
- 223
- Grill(s) owned
- Stampede
Ok that’s what I thought. Any reason you could think of why at 225 I’m at almost 9 hours ?
the bones are going to pull out of the meat. They're done.
- Messages
- 355
- Grill(s) owned
- RT-1250
Your calibration could be off. You should verify it with an external ambient probe. When I got my 1250 I set it for 225 and it would hit and maintain temp but it was actually running around 175-180. After I adjusted the offset it was fine.
Stratmeister
Active member
I’m gonna go out on a limb here and say they’re overcooked by now. Don’t cook ribs by temp but by feel. Bend, split, pull, whatever your method. But they’re nearly impossible to temp correctly.
Ok so you were completely right. I went to smoke chicken yesterday and looked at the probes vs what the temp said it was at and was way off. Probes read 170 or so when the actual temp on said 225. Reset it and it went back to matching. Thank you
- Messages
- 355
- Grill(s) owned
- RT-1250
I'm happy it was an easy fix and you got it figured out!
- Messages
- 355
- Grill(s) owned
- RT-1250
That sounds about right. Mine had the same issue and I set mine at -11 or -12% I can't remember which one. I was honestly truly amazed that it was that far off out of the box but it is fixed now.
Well I think I am wrong. Just talked to support and they told me that the probes were for meat and would never match the grill temp. The lady said you paid $1500 for a grill, trust the temp. Fair enough I will 
. Still gotta admit I’m gonna use a different thermometer to check
. Still gotta admit I’m gonna use a different thermometer to check
Cooked ribs multiple times on 590 excellent every time, except when the power went out for a couple of hours, anyway I have done the 321 for St Louis and 221 for Babyback, but the last hour is never an hour.
Most of them time when I pull them after 2 hours in foil they are close and I may throw them back on for a few to dry or put sauce on. Lately we have not been putting sauce on, just putting on for maybe 20 minutes. You can tell when they are done they break or the bones will pull out.
Honestly the ribs are very easy and so good.
I am working up the guts to go naked the entire time. Honeslty they have been so good I am afraid, but will muster the courage.
Most of them time when I pull them after 2 hours in foil they are close and I may throw them back on for a few to dry or put sauce on. Lately we have not been putting sauce on, just putting on for maybe 20 minutes. You can tell when they are done they break or the bones will pull out.
Honestly the ribs are very easy and so good.
I am working up the guts to go naked the entire time. Honeslty they have been so good I am afraid, but will muster the courage.
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