I have never had touch ribs until Sunday. I use a PID controller and the thermocouple was touching the meat causing a false temperature reading. When I moved the thermocouple, the real temperature was 310 degrees. The ribs were probably cook at this temperature for an hour. Could the ribs have been over cooked and that is the reason for them being touch?
Thanks, Brad
My guess is they weren't cooked enough. Would need a touch more info to make any more out of it though. What kind of ribs? How long was the entire cook? Were the meat pulled back from the bones? Stuff like that[:D][:D][;)]
Jeff
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