Originally Posted by BBQ Bandit
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What type of cooker?
Were the thermos calibrated or verified for accuracy?
Direct or indirect heat?
Were the bones slightly exposed?
Were the bones slightly moveable when tugged?
Did the rack's crust crack when bent?
Any moisture (spritz) applied?
Big Steel Keg cooker
I have both keg and themo calibrated
bones slightly exposed, but not like I typically see from a good rib.
I would not say they were movable.
The crust did not crack like i would have liked.
Spritzed with some cider vinegar sauce.