Pork Baby back ribs not coming to temperature

dmjudge

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Hello,

Tried smoking two racks of ribs today on my new Traeger 575 pro. My first attempt. I had read a lot about the
2-2-1 method and decided to give it a try. Did everything as instructed. The traeger temperature was close to 225 degrees the entire time. At the end of 5 hours the temperature of the meat was only 140. I checked with two thermometers. The ribs also failed the tooth pick and bend tests. Anyone else run into this. I know that you should cook ribs until they’re ready eat and that you can’t always rely on a set time frame but that seems like a huge disconnect. Anyone else run into this problem?
 

AvonSmoke

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Hello,

Tried smoking two racks of ribs today on my new Traeger 575 pro. My first attempt. I had read a lot about the
2-2-1 method and decided to give it a try. Did everything as instructed. The traeger temperature was close to 225 degrees the entire time. At the end of 5 hours the temperature of the meat was only 140. I checked with two thermometers. The ribs also failed the tooth pick and bend tests. Anyone else run into this. I know that you should cook ribs until they’re ready eat and that you can’t always rely on a set time frame but that seems like a huge disconnect. Anyone else run into this problem?
did you confirm the grill temp was in fact 225? i had a faulty thermocouple in the grill and had to set the temp 30 degrees higher from what i wanted.
 
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dmjudge

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did you confirm the grill temp was in fact 225? i had a faulty thermocouple in the grill and had to set the temp 30 degrees higher from what i wanted.

I didn’t but I’ve cooked a variety of other meats and haven’t had this problem.
 

RealMenDIY

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Spare or baby back? Were they both the same temp? If so they prob just needed more time. I did spare ribs two weeks ago and they needed almost 7 hours to get to temp. If they were full racks is there a chance the way you had them laid out was affecting the airflow in the chamber? I’m just spitballing here.
 
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dmjudge

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Spare or baby back? Were they both the same temp? If so they prob just needed more time. I did spare ribs two weeks ago and they needed almost 7 hours to get to temp. If they were full racks is there a chance the way you had them laid out was affecting the airflow in the chamber? I’m just spitballing here.

They were baby back. Ultimately cooked for 8 hours. Granted, they were a little dry so I must have overcompensated somewhat. Probably could have taken them off after 7.5 hours. Still seems too long.
 

RealMenDIY

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Heat is heat, wouldn’t have cooked differently on another grill at 225°. Prob has more to do with the cut of meat than the grill.
 
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