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The other day, I was cooking ribs and noticed that the thermapen is giving different reading among my pork ribs. How do you do it? Do you check the temp across different parts/sides of the same meat or just rely on 1 reading?
Thanks for sharing your inputs/thoughts.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts