I had to look it up.

https://www.recteq.com/products/deck-boss-800

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Originally posted by MelissaDallas:

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Originally posted by architect:

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Originally posted by MelissaDallas:
What am I doing wrong on photos?

I'm not seeing any protection! And as good as those ribs look, you might need it!

Yeah, I need to work on that. Only one little Chief’s .38 Special.

I was on my way for some poor defenseless ribs but you done skeered me off.
They look worth it.

Well done Melissa. Those look awesome.

Wowza. Those look fantastic!

The verdict is they tasted great but were a little dry. 7 hours at 225. At 6 hours they didn’t pass the bend test. Move from center over heat deflector? Pull and wrap (butcher paper or foil?) for the last couple of hours? Ideas? I just put them out and left them. No spritzing, no nothing.

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The verdict is they tasted great but were a little dry.

I like ‘em a little dry.

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Originally posted by MelissaDallas:
The verdict is they tasted great but were a little dry. 7 hours at 225. At 6 hours they didn’t pass the bend test. Move from center over heat deflector? Pull and wrap (butcher paper or foil?) for the last couple of hours? Ideas? I just put them out and left them. No spritzing, no nothing.

Yes to much of that of course it's just my opinion so:

7 hours is a long cook, do you have a wifi/bt temp device that can transmit to your phone or a remote device. You want to get ribs to 220 internal minimum. Time is not the way to slow cook meat, it's temp, temp temp.

The Meater devices are very good, look into getting a two probe unit.

I have a Thermoworks Smoke, it has a remote unit I put in the kitchen and it has both a meat probe and a grill probe, this way I can monitor both and if the grill stops heating I get an alert.

I smoke them low 250 for 3 hours pull, wrap in foil, slap butter patty size butter on the ribs about 6 per side, honey and light brown sugar. Wrap up in foil and back on the smoker for a couple hours up to 220 temp internal. You can save a ton of wood pellets by pulling them, wrap and put in an over at 325 to 350 and cook to 220. Then unwrap and back on the smoker for 30 minutes.

Here are Sundays Moms Day ribs

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Originally posted by MelissaDallas:
The verdict is they tasted great but were a little dry. 7 hours at 225. At 6 hours they didn’t pass the bend test. Move from center over heat deflector? Pull and wrap (butcher paper or foil?) for the last couple of hours? Ideas? I just put them out and left them. No spritzing, no nothing.

Now I'm not expert, and others here might agree (that I'm not), but 7 hrs. at 225 seems a little long. You have to find the method you like.
I do foil w/ a few splashes of apple juice in it for an hour or so before they are done and they finish w/ sauce on them, but not long enough the sauce burns (sugar).
Essentially, I do 3.5 hrs, 1.5 hr in foil and when near done, very light sauce for the last 30 min. + till done.
But I also do them closer to 250 degress F. and primarily do baby backs.

ETA: ^^^ HRK, looking good.

Yeah, I was lazy, and also just kind of wanted to see how it went. I have a Thermopen and Thermoworks and the grill has two probes. Probes are kind of a pain with ribs. I should have checked temp and then wrapped for a while.

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Originally posted by MelissaDallas:
Yeah, I was lazy, and also just kind of wanted to see how it went. I have a Thermopen and Thermoworks and the grill has two probes. Probes are kind of a pain with ribs. I should have checked temp and then wrapped for a while.

I have a Big Green Egg and followed a BGE cookbook recipe from 2004. I'm surprised I didn't get worms (I think it was a 3 hour cook).
You're way ahead of me for a first smoke on a new system.

I usually do 321 ribs. 3 hours open, 2 hours in foil, and 1/2-1 hour open at the end. Ribs can really be hit or miss depending on the meat, sometimes just not as good as others.

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Originally posted by mark60:
Ribs can really be hit or miss depending on the meat, sometimes just not as good as others.

I find that when I do spatchcock chickens. I do it the exact same way w/ similar wt. birds from the same source and sometimes you can't blame the method.

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Originally posted by HRK:

You want to get ribs to 220 internal minimum. Time is not the way to slow cook meat, it's temp, temp temp.

The Meater devices are very good, look into getting a two probe unit.

I have both the Meater 4 probe device and the Thermoworks probes that are wired to the transmitter. I was going to go with the new Thermoworks wireless probes but I confirmed they don't have the "estimated time to target temp." I called them and talked to a "professional competition griller." I gave them the feedback that it would be nice to have the estimated time to target temp.

The guy tried to say it's "temp, temp, temp." Which I know. But I told him as a beginner, I want to have an estimate of how long until the target temperature. He doesn't need one because he's a professional. I'm not. So obviously, I use the Meater setup just about every time.

I run all my cooks using an Excel spreadsheet which I update as I learn or try something new.

I just ordered a Vevor warming oven that goes from 80 degrees to 180 degrees. Using a Yeti cooler only gives me 4 to 6 hours rest time before it hits 140. I figure a warming oven set at 143 degrees will give me a lot of flexibility. My first one, I'm going to try a 16 hour hold to see how that works. I figure I can do 12 to 16 hour holds for major flexibility and maximum rest.