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Lesson learned

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Unknown
edited November -1 in EggHead Forum
If you are cooking a whole mess of ribs be very careful that the thermometer is not sticking into the meat.
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Comments

  • Char-Woody
    Char-Woody Posts: 2,642
    Big Cat, Yeh, pull off the clip and put it in a drawer. Then you can slip the therm in and out at your option. For close tolerance set up's I use a piece of styrofoam to insulate the stem. A cork drilled out as per JCA's idea also works. Carefull tho, you can hit it and bend the stem.
    C~W[p]
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  • J Appledog
    J Appledog Posts: 1,046
    Char-Woody,
    So many corks, so little wine.... JCA
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  • Char-Woody
    Char-Woody Posts: 2,642
    J Appledog, Yassa girl, your in step! Hey, your so close this morning I almost tripped over ya. :-)

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  • Unknown
    Unknown
    J Appledog,
    They ended up being scorched at who knows what temp for an hour. I was trying to be a good boy and not peek, but after an hour I knew something was wrong. When I saw what had happened I covered them with tin foil and let them sit another hour at 200. To our amazement they were still better than any ribs we've had off any gas grill.[p]Big Cat

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