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Unread 06-24-2013, 12:44 PM   #19
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont
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I agree with cooking hotter until they pass the bend test. But I am venturing a guess that your grate temperature was not an accurate 225 degrees from the looks of things. 3/2/1 at 225 deg grate temp will get ribs way more done looking than that.

Have you calibrated your therm? Did you take temp at grill level? Did you open the cooker a lot to peek or baste?
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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