At it again. Got a 3-slab rib pack from Sam's smoking and right now I'm an hour and a half in. Rubbed them Thursday night (today is Saturday) with Meathead's Memphis Dust and they're already up to 140F.
So you might ask how do I know what temperature they're at? Well that would be my new iGrill wireless meat thermometer which is connected via Bluetooth to my iPhone 4s. It has two thermometers and so far has been excellent. I bought it over the summer to replace the Oregon Scientific junk that I sent to electronics recycling.
I grabbed the iGrill when I started a couple pork shoulders a couple months back and found OS thermometer in cold ribs started at 135F and did not move. Quick trip to Best Buy and the iGrill work fabulously on those two shoulders. The two probes allow monitoring each shoulder separately to ensure that each is cooked to the perfect temperature.
Right now I have the probes into two of the meatier ribs one on the bottom shelf and one on the middle shelf. The bottom finishes first so it's good to get them off before they're overdone.
Next up to replace is the Maverick oven thermometer in the smoker that is being difficult. Would not register properly at the start but has been coaxed into working now (after allowing the temp to get too high.)
It's a beautiful fall day just perfect for smoking.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment