Cliff H.
Master Chef
My FIL and my BIL wanted a rack of ribs so I picked up a three pack of spares and some chickens.
At this point the cook was going pretty good only because I hadn't started
yet.
Ribs on the top rack and two spatchcocked chickens on the bottom rack. The temps came up very nicely. The uds ran at a solid 235 at the dome for the first three hours without a hitch.
After three hours it was time to foil the ribs.
Notice the pull back on the bones
I began to suspect that I was cooking at higher temps than my maverick was reading at the dome but I trusted my maverick. Knowing that the chicken would take at least 4 hours at these low temps I held back from probing the internal temp for another 30 min.
When I did stick a probe in, I went ahead and took them off because I thought the internal temp of the breast meat might be a little high.
What do ya'll think ?
The chikcen was all but burned to a crisp. The drak meat was inedible. The breast meat was still somewhat tender.
After I took the chickens off I had trouble getting my uds to drop below 270. I changed lids to something that fit better. For the next hour the pit ran above 260. After 1-1/2 hours I uncovered the ribs from the pan and found the racks to be so falling off the bone that I had to take great care in getting them back on the pit to firm up.
After 30 more min I pulled them off. They looked ok but
But when I went to cut into them I realized that I couldn't cut them without the meat turning to mush under my knife blade.
the pictures may not do justice as to just how bad these ribs and chicken turned out.
I am so ashamed.
Reading the temps from the dome with both grates full of meat must have given me a false reading. I was probably smoking at 275-285 for the entire cook.
At this point the cook was going pretty good only because I hadn't started
yet.
Ribs on the top rack and two spatchcocked chickens on the bottom rack. The temps came up very nicely. The uds ran at a solid 235 at the dome for the first three hours without a hitch.
After three hours it was time to foil the ribs.
Notice the pull back on the bones
I began to suspect that I was cooking at higher temps than my maverick was reading at the dome but I trusted my maverick. Knowing that the chicken would take at least 4 hours at these low temps I held back from probing the internal temp for another 30 min.
When I did stick a probe in, I went ahead and took them off because I thought the internal temp of the breast meat might be a little high.
What do ya'll think ?
The chikcen was all but burned to a crisp. The drak meat was inedible. The breast meat was still somewhat tender.
After I took the chickens off I had trouble getting my uds to drop below 270. I changed lids to something that fit better. For the next hour the pit ran above 260. After 1-1/2 hours I uncovered the ribs from the pan and found the racks to be so falling off the bone that I had to take great care in getting them back on the pit to firm up.
After 30 more min I pulled them off. They looked ok but
But when I went to cut into them I realized that I couldn't cut them without the meat turning to mush under my knife blade.
the pictures may not do justice as to just how bad these ribs and chicken turned out.
I am so ashamed.
Reading the temps from the dome with both grates full of meat must have given me a false reading. I was probably smoking at 275-285 for the entire cook.
