I’ve got the ribs on the smoker and I’m using a user program for the first time. If I set it up right I’ll get
- 250 degrees for 2 1/2 hours
- Down to “Smoke”for an hour
- Back up to 250 until the meat probe in one of the ribs reaches 180 degrees
After 2 hours at 250 degrees
I imagine the probe temp will start to rise again.
I checked again at 3:20; the biggest rib with the probe was at 167 but the others were at 180 or above so I took the finished ones off:
Wrapped in foil; they got done sooner than I expected. They’ll have to wait ’til Jeff gets here for dinner.
That bit on the lower left was actually a piece of meat that came off the biggest rib, which was a dinner in itself. It didn’t have any fat in it and ended up way too tough; kind of like I expect my first brisket will taste like 🙁
The last big rib wasn’t finished until 4:45.
Dinner is served
The smaller pieces were good; the very lean pieces were too tough. I liked the rub. I think a do-over but I’ll need to make sure that the ribs are similar in size. The Pellet Boss did not turn off automatically which is something I’ll have to figure out.