I am working on my second cook (ever!!!) currently. Last week, I had some issues with a rack of spare ribs. My UDS wouldn't stay up to temp. I adjusted my charcoal basket and coal amounts this week.
Currently, I have two racks of loin back ribs going. I started them almost 2 hours ago and my probe thermometer says they're both at an internal temp of 170. This is normally where I'd pull them off, but at only 2 hours for racks that weigh 2 3/4 lbs, I thought that was too short.
Any thoughts from you seasoned smokers? My drum temps have been holding steady at 200 for the entire cook now. Should I pull them? I was going to take them to a friends party in a few hours, I don't want them to be overcooked.
Thanks,
Rob
Currently, I have two racks of loin back ribs going. I started them almost 2 hours ago and my probe thermometer says they're both at an internal temp of 170. This is normally where I'd pull them off, but at only 2 hours for racks that weigh 2 3/4 lbs, I thought that was too short.
Any thoughts from you seasoned smokers? My drum temps have been holding steady at 200 for the entire cook now. Should I pull them? I was going to take them to a friends party in a few hours, I don't want them to be overcooked.
Thanks,
Rob