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After the initial 'smokeout' (see due diligence post of 10/7-8 - page 2), I felt pretty confident but in the meantime, I bought a Maverick. I decided not to spring for the Thermoworks as recommended by nolaegghead because I will be adding a CyberQ. Also, I need the remote feature. As far as the crappy leads go, I put some foil around the probe end and also between the cable and any area where direct heat might affect it.
Yesterday - as a treat for the better half returning from a week away - I cooked 3 racks of baby-backs. This time, I used what I considered the right amount of wood, 2 chunks in a center column and 2 sitting on top of the pile of lump and a few oak chips spread around through the rest.
Last time, I put rub on the ribs and let them sit in the refrigerator til ready to cook. After tasting them, I felt like they needed more rub. This time, same drill except when I removed the ribs to come up to room temperature, I patted -on another light coat of rub and let them sit for 45 minutes.
Last time - using the dome temp, I cooked at 250-260 or so. This time, the dome temp was more like 240-250 with the grate 235-241. Water in drip pan. Temp rose and fell in the 235-241 range. About 3 hours in, I closed the lower vent a little as the temp seemed to be climbing faster. The remote feature of the Maverick is really handy as the Egg is quite a distance ( down a hill) from the house.
After 4 hours, placed ribs in foil with either a sauce OR an NC vinegar 'dip' that I mix. Another 45 minutes (temp stabilized at 255 after I opened the dome). Placed in cooler with towels and let them rest a couple of hours.
This batch is 'melt-in-your-mouth' tender, meat pulls off the bone leaving little behind - will take some pics tonight after I crisp them up on the Lynx.
I'm still amazed at how easy it is to control the temperature.