Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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NotThamesWater

The short ribs that I smoked overnight on Saturday we utterly desiccated.

The temperature inside the ribs is massively overshooting the pit temperature, and boiling the meat.

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Aroogah in reply to @NotThamesWater

Are you dry brining? What temps are you using/aiming for? How are you prepping the meat? Slabs of 2? 4?

I had the opposite problem - bringing the meat up to temp without raising the BBQ levels too high. I could have gone a degree or two higher on the meat to help break down some of the tissue closer to the bone.

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NotThamesWater in reply to @Aroogah

Just a dry rub, then aiming for 85°C - 90°C - pit temp was set for 100°, but then I backed it down to 85° when the meat approached 80°

Then I went to bed, and came back to meat at 110° and pit at 85°

Given that the pit probe is next to the meat, this made no sense at all

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