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Temperature Frustration

I've been practicing with both baby backs and St. Louis style ribs and am having a little trouble with the ribs taking too long. I have a BBQ Guru DX2 which is an amazing piece of equipment. and it seemed to be accurate and held 225 perfectly at the grid.

My single rack of ribs I pulled at 7.5 hours and they still didn't seem that tender and juicy. With my Thermopen I was getting temperatures around 175ish down to 165. I know that temp is not as accurate with ribs, but I would expect a lot closer to 190+ with 7.5 hours in on a single rack.

The rack was a Smithfield spare ribs which I cut to St. Louis style. It did say on the package it was previously frozen, not sure if that has any bearing on the final result.

Any suggestions? Should I kick up the heat some more with the Guru? Should I be buying from a different source? Thanks!


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