boe757 Posted August 31, 2012 Share Posted August 31, 2012 Reinhard you finally pushed me over the edge, been lurking for some time. Have the salmon pretty much dialed in so I tried ribs with a rub today, my concern is this, I used the 3,2,1 - I was showing 160+ on the Digital in meat, 240 on the chamber thermometer, when I cut the ribs apart the meat is very moist, if this is correct - great-. If this was a roast I would say the meat is slightly undercooked, whats your thinkin? Quote Link to comment Share on other sites More sharing options...
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