It doesn't take a thick piece of meat to get a stall

[Jerod Broussard]

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.

[Craigar]

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.

[CurlingDog]

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.)

[ribeyeguy]

Man does that sound good! I'm not much of a fruit eater but I love pineapple. Combined with ribs and bacon? Sounds like off the charts delicious!

[Jerod Broussard]

I love these things. I just checked them and amped up the Auber to 250 to get them moving along.

[Kevinfilm]

Don't forget to post some pics

[Jerod Broussard]

Just sauced and grabbed the phone.....

[Jerod Broussard]

Oh so good!!!

[Tim E]

Nice. I need to make these.

[Jerod Broussard]

I sauced at 190 internal and they were good, I still prefer the texture closer to 200 internal.

[Tim E]

Ok Thanks. I'll report back once I try them.