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Scored a nice 8 bone rack of beef back ribs at the local farmer's market this morning. Just over 3 lb. @ $1.99 Cdn.
Slathered them with mustard and used Dizzy Pig's Red Eye Express on them. At this time, they have been on for 3½ hrs. @ 250º dome temp.
Thermopen is showing from 165º centre of rack to 183º out near the edges. Not planning on saucing, just a dipping sauce.
Not much resistance to the Thermopen in the meat between the bones ... I'm getting excited!