It doesn't take a thick piece of meat to get a stall
Currently have some Pork Butt Country Style Ribs going. Stuck my probe it what wasn't the thickest one. It stalled for 1.5 hours at 149. Has been at 151 for over 5 minutes. I think this is the "second stall."
Pics to come later.....I'm running 225 with the Slow 'n Sear.
**Second stall only lasted approx 23 minutes.
Last edited by Jerod Broussard; February 24, 2016, 03:19 PM.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
I think some country style ribs might be in my future the next time they go on sale. I wonder how many I can get on my 26" Weber w/SnS? Last weekend I was able to squeeze a 4.5 lb butterflied fryer along with 10 lbs of hind quarters (they averaged 1 lb/ea). It was a tight fit, but I was able to make it all work.
that reminds me... i've been meaning to grab some Country Style ribs to make a "Swineapple" (CS ribs inside a cored out pineapple, wrapped in bacon and slowly cooked to a 150-160 internal.)
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