- Jul 3, 2007
- 53
- 10
Hi gang,
I fired up the new GOSM smoker today (already seasoned) and filled the water pan with water and apple juice. I used Jeff's rub on the ribs and tossed them in with a mixture of hickory and apple chips.
The temp has been running aroud 240 ish and in 3 hours I did not see a lot of pull back but the temp of the ribs was around 160 already so I foiled and stuck them back in.
Should the ribs have been that hot already? or is temp not something I need to worry about until while cooking them and just make sure they are hot enough in the end?
Thanks for the help
John
I fired up the new GOSM smoker today (already seasoned) and filled the water pan with water and apple juice. I used Jeff's rub on the ribs and tossed them in with a mixture of hickory and apple chips.
The temp has been running aroud 240 ish and in 3 hours I did not see a lot of pull back but the temp of the ribs was around 160 already so I foiled and stuck them back in.
Should the ribs have been that hot already? or is temp not something I need to worry about until while cooking them and just make sure they are hot enough in the end?
Thanks for the help
John