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I did a butt yesterday and it stopped for a while at 158, then jumped up to 161. It was probably between 158-161 for 3+ hours. I cooked it around 240-250, then bumped it up to 300 when polder read about 170.
You mentioned stripping the membrane off your ribs. Is that necessary? What is the best way to do it? I did a couple of racks about a week ago without stripping anything and they turned out great.