Ribs & ET-732 Food probe location question ?
When you smoke STL style spare ribs where to you place the food probe using the Maverick ET-732 ? They seem so thin and have a lot of bones. I guess the best place is between the thickest meaty part between the ribs. Do you agree or have any better ideas ?
What internal temp should I be looking for?
Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732