Rib question

[Roget]

I really appreciated the tutorial.
I have a couple questions. Well, actually 4.
1. Do I need a 2 prong thermometer, one for the meat and one for the tower?
2. If the answer to the above question is 2 prongs, I assume I put the meat prong in the thickest part of the meat, just as in my oven. Where should I put the meat prong in ribs.
3. Where do I put the tower prong. Some one suggested tucked under a cut of meat. Is that good? Should the tower prong be closer to the top, center, or bottom of the tower?
4. How do I route the leads into the tower? Should I drop them down through the top vent, or is there a better route?
As I have never smoked anything, I need to know some of the basics.
Thanks in advance,

Roget

[DTAggie]

Roget,  Yes it is best to be able to read meat and cabinet temps.  I have a probe that reads meat and cabinet with one probe.  Paulder is the brand, from Cabela's.  More experts will be along, but no need to read meat temp for ribs.  There is the 3-2-1 method for ribs that someone shortly will give you a link to.

[classicrockgriller]

Ribs no matter how you do then are usually judged by site and not by IT.

The pull back on the bone, the bend of the ribs tells you when it is done.

You should monitor your cabinet IT.

The cabinet probe should be under the lowest rack of ribs you are doing. (not touching the meat)

You will have to rotate the racks after a cple hrs.

Top to bottom, front to back.

I route my temp probes thru the door so I can angle the moisture away from the probe.

Once again, what ever I have missed, someone will be by soon!

You have the link to 3-2-1 and that is a great start!

[FLBentRider]

Link for Ribs
http://forum.bradleysmoker.com/index.php?topic=10182.0

[Quarlow]

I like to do as I saw someone on here do. I put 2 paperclips hanging from the bottom of the lowest rack of meat and then slide the probe into it. Gives a good representation of what your meat is recieving for heat.

[DTAggie]

Good idea Quarlow, have not seen that before.

[Caneyscud]

Welcome Roget.  A real newbie - no matter - you will be up and running with the big dogs in no time.  Remember low-n-slow = patience!  Also keep the water pan filled and the vent open. 

The 3-2-1 is for spareribs - the 2-1-1 method is for babybacks.  or do like I did on Sunday 4 hours of hickory on 230 no foil, no juice, no sauce and done.  Not fall off the bone, but I do not want fall off the bone. 

[Quarlow]

You know I am going to try that. Yesterday I 3-2-1'd 4 racks and they seemed more tender at 3 when I went to put them in foil. When I picked them up they were starting to falling apart. I think next time I will go 4 or so hrs, no foil and see if there different.

[KyNola]

Q, I've pretty much stopped foiling ribs and find I'm having pretty good luck with it.

[Quarlow]

Well thats good enough endorsment for me to try it next time.

[KyNola]

I rather like being able to see if the meat is beginning to pull back from the bone and I have learned to slide my tongs over and under the rack of ribs starting at one end of the rack and go not quite half the length of the rack and lift it up and watch for the amount of bend in that rack I'm looking for.  If they're bending pretty good and I'm seeing bare naked bone end, I'm taking those boys off 'cause they're ready for me.

Besides, I like playing with my food. ;)

[Quarlow]

 :D :D :D I hear ya.

[Caneyscud]

You know KY, we need to have a contest to see who can put a name to that move!  I'm sure that some of the....uhhhh.......uhhhhh...........insan.......fertil........errr..........creative.......yeh,.......creative minds around here can come up with something.

[KyNola]

Caney, nope...not me......not EVEN going there. I'm fairly confident that STC, Hal, CRG and 10.5 could give a name to that method.  I'll yield to their wisdom. :)

[hal4uk]

I'll give it a shot... (like we NEED more acronyms around here...)
THC!  (no - not THAT THC)...
(That Hottie's a Contortionist!)