Guns & Outdoors Forum

I know there are a lot of old hands at smoking here but my remote temp sensor is my crutch.

Smoking meat always seemed like voodoo to me.
I'm more of a "follow the instructions" kind of guy.
I tried it once, a while ago, by watching the thermometer on my grill for a couple hours (with an adult beverage nearby) and ended up grilling it.

So I got ($30.00) a remote meat temp rig that I put 2 or 3 probes in the meat and one suspended to show the air temp in the grill. I know there's a billion tips for better smoking but if you can just read a thermometer (from the couch) and turn a knob to keep it between 225 and 250. . . you can smoke.

My point is that if you're a beginner, get the inexpensive multi probe temp thing and use one probe for the air temp. Keep it between 225 and 250 till the meat is 200.

A master can undoubtedly improve on this but if you have NO inherent skills, like me, this will keep you from screwing it up.

ETA, I did this on my gas BBQ with a smoker chip box.

Meat doesn’t get cooked at my house without a temp probe.
I’ve got several, one very hand is an instant read type. Poke it your meat, get the temp.

This one. Everyone needs one. It’s $15

https://a.co/d/agP61SJ

I'd use my smoker more if it had a thermostat controller which surprises me because it's an electric smoker. I don't know why its not standard equipment. I'm sure one could be fashioned but thats not my wheelhouse.

It gets old adjusting the temp until it's just right and then it changes with the weather

Justsomedude wrote: ↑Sun Jun 01, 2025 7:24 pm It gets old adjusting the temp until it's just right and then it changes with the weather

Weekend afternoon, aforementioned adult beverage, monitoring it from my couch, I'll handle the inconvenience.
But then I'm retired.

CPJ 2.0 wrote: ↑Sun Jun 01, 2025 7:18 pm This one. Everyone needs one. It’s $15

https://a.co/d/agP61SJ

We have one like that and it gets used a lot but this one lets me see air and meat temp from my couch.

https://www.amazon.com/ThermoPro-Wirele ... r=1-4&th=1

Ribs always seemed a challenge. I like them done but not falling off the bone and not tough. Ive had mixed success with different methods. In the midwest i just bought them at my goto bbq joint and they were always excellent.

In AZ they just do not get bbq. Ribs are cooked too fast, tough, and waaayyy too much sauce, and everyone in the business must be from the southeast so everything has too much vinegar and no hickory.

My take is write down what you do, times, temps and ingredients if it turns out well keep the notes and if not you know what not to do. Thats how THE S. Texas chili recipe evolved but just slightly from the original given to me years ago. Same as bbq people in AZ dont get it!

Japhy wrote: ↑Sun Jun 01, 2025 8:05 pm Ribs always seemed a challenge. I like them done but not falling off the bone and not tough. Ive had mixed success with different methods. In the midwest i just bought them at my goto bbq joint and they were always excellent.

In AZ they just do not get bbq. Ribs are cooked too fast, tough, and waaayyy too much sauce, and everyone in the business must be from the southeast so everything has too much vinegar and no hickory.

Ribs are EASY to cook. That’s the one meat I don’t use a thermometer on. 220 degree smoker, and do the 3,2,1 method.

3 hours smoking, 2 hours wrapped in foil, one hour unwrapped. During the last hour you can baste them with sauce if that’s your preference. Fall off the bone. Matter of fact, I typical don’t do the last hour, I prefer them a little more “tough”

PFD45 wrote: ↑Sun Jun 01, 2025 7:50 pm

CPJ 2.0 wrote: ↑Sun Jun 01, 2025 7:18 pm This one. Everyone needs one. It’s $15

https://a.co/d/agP61SJ

We have one like that and it gets used a lot but this one lets me see air and meat temp from my couch.

https://www.amazon.com/ThermoPro-Wirele ... r=1-4&th=1

I’ve got this one also, and one similar to yours.


https://a.co/d/ewMPjs8




I like this one because it does both with one probe. Won it at a company get together.

Japhy wrote: ↑Sun Jun 01, 2025 8:05 pm Ribs always seemed a challenge. I like them done but not falling off the bone and not tough. Ive had mixed success with different methods. In the midwest i just bought them at my goto bbq joint and they were always excellent.

In AZ they just do not get bbq. Ribs are cooked too fast, tough, and waaayyy too much sauce, and everyone in the business must be from the southeast so everything has too much vinegar and no hickory.

You're in the wrong part of Arizona. The best BBQ here is from south of the Gila River...

Did have a decent pulled pork sandwich in Willcox, AZ a few years ago. It was in a rail car themed place.

I do my ribs about the same as cpj and do not bother with that last hour.

Japhy wrote: ↑Mon Jun 02, 2025 12:26 am Did have a decent pulled pork sandwich in Willcox, AZ a few years ago. It was in a rail car themed place.

I consider that rail car's BBQ mediocre. There use to be an old hotel at that location. I can tell you many, many stories about Willcox. I grew up in Sulfur Springs Valley...

CPJ 2.0 wrote: ↑Sun Jun 01, 2025 8:34 pm

Japhy wrote: ↑Sun Jun 01, 2025 8:05 pm Ribs always seemed a challenge. I like them done but not falling off the bone and not tough. Ive had mixed success with different methods. In the midwest i just bought them at my goto bbq joint and they were always excellent.

In AZ they just do not get bbq. Ribs are cooked too fast, tough, and waaayyy too much sauce, and everyone in the business must be from the southeast so everything has too much vinegar and no hickory.

Ribs are EASY to cook. That’s the one meat I don’t use a thermometer on. 220 degree smoker, and do the 3,2,1 method.

3 hours smoking, 2 hours wrapped in foil, one hour unwrapped. During the last hour you can baste them with sauce if that’s your preference. Fall off the bone. Matter of fact, I typical don’t do the last hour, I prefer them a little more “tough”

What he said. Key is don't get over temp anytime during the process.

The instant read probe CPJ posted is what I have.

My pellet grill has two probes, plus Wi-Fi and Bluetooth. It’s freaking cheating. And I love it. I literally smoked a pork shoulder at home while I was hauling a trailer several hundred miles round trip and wasn’t there all day. I can control the heat of the smoker on my phone and monitor the meat temp with the probes. The pork shoulder was done when I was on my way home. Turned it off and let it rest until I got there. Perfect.

As far as the ribs in this thread, I didn’t notice if we’re talking pork or beef. Beef is quite a bit trickier. Pork is easy. Cook them until the meat just starts to crack and tear when you pick them up in the center. Tongs, grab the rack in the middle and give them a little bounce. If the meat cracks and starts to tear, they’re done.

I also prefer to remove the silver skin on the bone side before cooking. Easy to do once you get the hang of it. A spoon handle and a few paper towels and it comes right off.

The 3 2 1 method tends to be overcooked for me. I still smoke nekkid, then wrap in foil or butcher paper, then finish nekkid. But usually more like 2 1 1. Or until they just start to break with the center bounce method. I don’t think I’ve ever temp probed ribs.

Good suggestions. I dont have a temp controlled smoker. I may put that on a Christmas list along with a Blackstone.
Typically i grill ribs over low heat sparse charcoal with hickory then finish in the oven at 275. I keep a large pan of water in the oven. last hour i unwrap. Always bones down with the membrane removed

Jay wrote: ↑Mon Jun 02, 2025 2:10 am The 3 2 1 method tends to be overcooked for me. I still smoke nekkid, then wrap in foil or butcher paper, then finish nekkid. But usually more like 2 1 1. Or until they just start to break with the center bounce method. I don’t think I’ve ever temp probed ribs.

yeah, pork ribs are pretty much the only thing that does not get a temp probe when smoking. Every bit of the meat us too close to a bone to get a good read. either do the 3-2-1 method or go by "feel" with the bend when you pick it up with tongs.

This is the temp probe set I use:
https://a.co/d/hk9EwZ0

I like it cuz I can have probes in multiple meats that I'm smoking, and get a true reading of the heat on the grates. The temp guage on the lid of your smoker is not to be trusted. It's too far from the meat, and since heat rises- it gives a false reading.

Big fan of the Inkbird. I believe there's a water resistant one that, were I to do it again, I would get. It wasn't out when I got mine.

Admin wrote: ↑Mon Jun 02, 2025 3:44 pm This is the temp probe set I use:
https://a.co/d/hk9EwZ0

I like it cuz I can have probes in multiple meats that I'm smoking, and get a true reading of the heat on the grates. The temp guage on the lid of your smoker is not to be trusted. It's too far from the meat, and since heat rises- it gives a false reading.

Yep, suspending a probe near the meat keeps me from constantly checking.

True about the uselessness of the gauge on the lid. They could save a couple $ by putting on a sticker that says "get probes".

breamfisher wrote: ↑Mon Jun 02, 2025 4:01 pm Big fan of the Inkbird. I believe there's a water resistant one that, were I to do it again, I would get. It wasn't out when I got mine.

Several times it has started raining when I am using mine. I usually just put a clear container over it so I can read the display and protect it from the rain.

But yeah... waterproof would be nice.

I did 7 pork butts carnita style for my daughters grad party. My egg smoker gets used probably 3-4 times a week if I’m home

Just got a pitboss. Kinda digging it.
I did a full rack and a st louis at the same time same temp, not a lick of difference in cook time, more prep cutting on the full rack. I smoked the meat that came off the cutting also.
Rubbed with the "whats in the spice rack that I want to put on these ribs" rub. A little TX roadhouse that someone gave me and they was 3/4 inch in the jar, garlic, onion, pepper, and smoked paprika. Needed a little bite so a dusting of Slap Ya Mama. Patted it in and let it sweat.
225 for 2.5h shot with 25% vinager and 75% apple juice every 30. Meat up
Meat down in foil on a couple pats of butter and a few tablespoons brown sugar. 1:15 at 225
Take out of the foil and meat up with a sweet carolina vinager sauce. (Tried a off the shelf at Wally World, Sticky Fingers, Mines better but would recommend.) for a half hour.... strong.

Not overcooked fall off the bone, good texture and flavor.