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In Reply to: Not Too Much Sugar In Your Rub and/or Sauce posted by Don, Dueling Bubbas on May 09, 2016 at 16:29:48:
I don't remember ever burning ribs at 225-240 indirect unless the temp spiked somewhere during the cook. I agree, check your thermometer, sounds like that could be the culprit. ALSO, like Don said, meat/grate level. Get a probe with a heat proof cable and stick the probe thru a chunk of 2x4 or something so it doesn't touch the metal grate. Door mounted gauges are just a guide of sorts. Exposed to weather they often go bad.
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