Midnight Smoke
somebody shut me the fark up.
- Joined
- Jan 24, 2008
- Location
- Southern Arizona Desert
Hi All!
I know things are done when there done but I am at a loss on this one. Put a BUTT on the EGG early today, Butts been on 8 hours and is at about 174º.
Put the spares on 2 1/2 hours ago and the bones are pulling back about 3/8" and the meat temp is 170º-175º. EGG has been running at 225º-240º dome grate has been at 220º-230º.
I know the temp gauge is okay as the Butt is cooking normal.
I had to roll the ribs for room and have never done it that way before, could that effect the cook time? I am thinking about foiling the ribs. What do you think?
I know things are done when there done but I am at a loss on this one. Put a BUTT on the EGG early today, Butts been on 8 hours and is at about 174º.
Put the spares on 2 1/2 hours ago and the bones are pulling back about 3/8" and the meat temp is 170º-175º. EGG has been running at 225º-240º dome grate has been at 220º-230º.
I know the temp gauge is okay as the Butt is cooking normal.
I had to roll the ribs for room and have never done it that way before, could that effect the cook time? I am thinking about foiling the ribs. What do you think?