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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.
Aroogah-
The food probes are maverick et-732 (near enough - they're Ivation branded, but apparently the same thing).
I use a thermocouple for the pit.
As I have three probe jacks, I may use one of them for the pit, and disable the thermocouple.
I'm pretty sure it's not the rub drying out the meat - I've used the same proportions when I've done ribs in the oven overnight (although I couldn't say what temp that was at).
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Here's the temperature graph (°C on the right axis)
NotThamesWater
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