Curious about the two methods 250 - 3 hr vs 220. Other than time and succulence, any other observations?
The smoker I was using doesn't have an elevated rack above the main rack. Perhaps the bottom side of the ribs was receiving alot of infrared heat. In first hour.
I tried to fire up my PBV5 yesterday for a brisket and rib cook for today. Unit threw an er1 error. Wires are all well connected on the temp probe, I guess I will upgrade the control board and oven temp probe... thank the smoker gods for back up smokers!
My PBV5 is 5 years old this month, this is the first operational failure. On myblast cook I noticed both meat probes quit reading and the oven temp had spiked a good bit. But everything was done so I ordered 2 new meat probes thinking they had gotten pinched or something. Oh well... it's been a good one.
This was on my mind today when doing ribs. Loaded with 6 racks my vertical will show 250 at the bottom, 225ish middle and just above 205 at the top. So I shuffle and rotate the racks through out the process periodically
