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Thread: The beauty of ST

  1. #1
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    646

    Default The beauty of ST

    One more reason I love my ST!!

    5 racks of ribs went in at 6 this morning, with the temp set and my 1400 plugged into a light timer to kick on at 11:00 am for dinner at 5!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  2. #2
    Join Date
    Nov 2013
    Posts
    74

    Default

    You certainly have me curious. Sounds like you have done this before. Couple of Questions if you will...
    What temp were the ribs when you put them in the smoker at 6am?
    Do you monitor the rib temperature to know what it is at the start time of 11?
    What is your outside ambient up there this morning?

    Have you done this with other meats and if so what cuts?


    Thanks
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

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