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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-27-2014, 02:30 PM   #1
IlliniQ
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Default Ribs rolling at over 300...

I'm doing two slabs of St. Louis style spares today. Got a new maverick for my birthday and figured I'd monitor the temp of the smoker to see what it does (previously just using the "ideal" range on the ECB thermo).

So, I've got it settled in same place I always do, right in the middle of "ideal" and the maverick is reading 315 and holding steady. I think this has just led to new paranoia. Any thoughts? Should I just let it roll at 315 or do I need to try to choke it back some?

Last ribs I did were at the same spot in "ideal" but I have no clue how consistent that gauge is. The maverick is holding steady for the last hour and a half...
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Old 02-27-2014, 02:31 PM   #2
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let it roll! lol
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Old 02-27-2014, 02:37 PM   #3
IlliniQ
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It's sad how easy it is to get inside your own head in these situations. Last ribs were amazing with the exact same conditions, and yet now that I know it's running "too hot" I'm second guessing. Thanks for the reassurance - gonna crack a beer and let it run
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Old 02-27-2014, 02:41 PM   #4
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You were cooking hot and Fast and didn't even know it! Ribs do great at 300ish, sounds like you're good to go
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Old 02-27-2014, 02:45 PM   #5
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Ribs for supper sounds great!
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Old 02-27-2014, 02:45 PM   #6
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let it go. I cook ribs above 300 degrees all the time. Just keep an eye out on the color of the bark. If it starts getting too dark for you, wrap them up.
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Old 02-27-2014, 02:52 PM   #7
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Let 'em ride!!!
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Old 02-27-2014, 02:53 PM   #8
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Thats how I cook em. Cook em that temp til you pass the bend test. They will be phenomenal
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Old 02-27-2014, 03:05 PM   #9
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Agreed! I was afeared of hot and fast until I was having issues with getting my temps under 300°, so I just let it roll at around 300° for the cook. I was then convinced it was the way to go. Dang, you makin' me hungry.
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Old 02-27-2014, 03:06 PM   #10
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What are you cooking on? I typically like to be around 275 on ribs, but I don't worry if it shoots up on me. Depending on the cooker though, 300+ could char a little bit. Wrap if they start to get too dark.
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Old 02-27-2014, 03:09 PM   #11
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Ask peeps - my cooks are in a temp range .........240-420* back n forth up n down - don't worry 'bout it.
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Old 02-27-2014, 03:11 PM   #12
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Quote:
Originally Posted by SmittyJonz View Post
Ask peeps - my cooks are in a temp range .........240-420* back n forth up n down - don't worry 'bout it.


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Old 02-27-2014, 04:02 PM   #13
IlliniQ
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Quote:
Originally Posted by sliding_billy View Post
What are you cooking on? I typically like to be around 275 on ribs, but I don't worry if it shoots up on me. Depending on the cooker though, 300+ could char a little bit. Wrap if they start to get too dark.
Brinkmann gourmet. Water pan is full. Ribs are looking pretty good, not too dark yet. Been on about 3 hours.

cooking over royal oak lump and cherry chunks. temps settled down to about 275 after about the first 90 minutes, too.

planning to let 'em go another hour or so, then yank 'em and throw some wings on.

thanks for all the quick replies - you guys rock!
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Old 02-27-2014, 05:11 PM   #14
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Sounds like it is working out just fine. Make sure to post some pics.
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Old 02-27-2014, 05:14 PM   #15
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Quote:
Originally Posted by SmittyJonz View Post
Ask peeps - my cooks are in a temp range .........240-420* back n forth up n down - don't worry 'bout it.
Wow 420!? :P
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