Once again..sorry for flooding the forum
Earlier today I attempted to smoke a rack of ribs and a pork shoulder at the same time.
I had the ribs at the top rack and the pork shoulder in the middle rack.
I had the ribs probed with a thermometer and the shoulder also with one (still going as i type) I set the smoker to 225° and had them smoking for 4 and a half hours and pulled them out..the temp read 185° which i now learn was too high.. The smoke flavor was amazing but the meat was too dry. That's why judging by the Q quick guide says ribs are 5-6 hours it would be even higher. It was my fault for letting it go until 185° as the book states 145° How can I achieve the 145° degree internal temp even if the time is way sooner than the 5-6 hours. I'm looking for fall off the bone ribs..not mushy fall off..but a nice soft fall off bite that leaves the bone cleanly and juicy inside.. Can I cook the 2 different meats like i did properly or a different way? What did i do wrong?
Earlier today I attempted to smoke a rack of ribs and a pork shoulder at the same time.
I had the ribs at the top rack and the pork shoulder in the middle rack.
I had the ribs probed with a thermometer and the shoulder also with one (still going as i type) I set the smoker to 225° and had them smoking for 4 and a half hours and pulled them out..the temp read 185° which i now learn was too high.. The smoke flavor was amazing but the meat was too dry. That's why judging by the Q quick guide says ribs are 5-6 hours it would be even higher. It was my fault for letting it go until 185° as the book states 145° How can I achieve the 145° degree internal temp even if the time is way sooner than the 5-6 hours. I'm looking for fall off the bone ribs..not mushy fall off..but a nice soft fall off bite that leaves the bone cleanly and juicy inside.. Can I cook the 2 different meats like i did properly or a different way? What did i do wrong?