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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
NotThamesWater-
Have you calibrated the probes?
It's odd that your temp at the grill is lower than the food, are you sure the readings aren't inverted? Or are you monitoring pit temp at a place that is anomalously cool?
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How much salt in the rub?
GAH ! Celcius!
*spits
*does calculationsYou want 95c as your stopping point for the short ribs with 107C as your pit temperature.
Sounds like your food / temp probes were plugged in backwards although without a graph, who knows? What is your thermometer? I have the Maverick wireless one.
dancing james
Aroogah
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.