Originally Posted by david
There was almost no shrinkage along the bone at all, so I am going with the extra-lean batch of ribs theory.
260 was the high end. They were mostly around 230-240 And I've never needed to wrap my ribs before, but as lean as they were maybe this batch needed that.
I'm not familiar with the tools you're using but wonder about the accuracy of the temperature reading, perhaps cooking at much lower temps? Until Bash 1, ribs were my weakpoint. Since Bash 1, I cook them frequently and cannot seem to get enough of them. I cook them in the 220-240 range using the 3-2-1 method and haven't experienced what you're describing. I had to go 3.5-2-1 a couple times only because I lost temperature.