Pork Internal Cooking Temp Drops

[jcboxlot]

4 lbs of pork country ribs in the smoker now for three hours.

Jumped to 170 pretty quick internal.

Now sitting at 155 internal.

Normal drop ?  I've read about stall, but not 15 degree drops.

I figured 5 to 6 hours total time.

Thanks

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[Barrel99]

Just to be safe use an instant read therometer to check the temp, or maybe move the probe to another chop. 5-6 hours is reasonable but it might be a bit much. What temp are you cooking at?

[jcboxlot]

Thanks, worked out fine.   Just was surprised at drop instead of stall.

4 hours 45 mins to 190.

Will post pics and recipe separate.

[Barrel99]

Glad it worked out for you.

[DivotMaker]

John, it may have been due to how deep the probe was in the meat, and what kind of temp probe you were using.  Initially, the exposed stainless of the probe will heat, and transmit that higher temp into the end of the probe, thus causing a false temp spike.  Once the temp stabilizes, it seems to get more accurate.  I've experienced this when trying to probe smaller cuts of meat, where a lot of the probe is exposed.  Only explanation I can come up with, that makes sense to me.

[jcboxlot]

Maverick from Steve, you are prob right, I probed from top and only a little got in the meat vs whole probe.

I wanted to hit a clean piece of pork vs end full not knowing if fat or bone hit would affect temp.

[DivotMaker]

Yep, I would bet anything you were picking up the box temp for awhile.

[Barrel99]

I experienced this once with salmon. I thought it might be the probe so I pushed it in further. But by that time the probe probably already heated up and it stabilized. Never happened again.

[DivotMaker]

Ah ha, Arnie!  Nice to have some "independent confirmation" of my half-baked theory!    Thanks for the input!

[Barrel99]

I think it never happened again because I got careful where and how deep I put in the probe. A good lesson for all Tony.

[Pork Belly]

Typically ribs even country style ribs are cooked by time not internal temp. Seal up the smoker and let it do its thing for five hours, come back and remove your meal. No worries that way.

[damnfingers]

Quick question here - I'm doing a small rack of ribs today for supper - they've been brined and rubbed and I'm getting ready to slide them into my #2.  The last time I tried ribs they were a bit dry, but edible when I took them out (I didn't brine them that time).  I don't want that to happen this time, hence the brine, but I'm curious about the 5 hour cook time with no consideration to the internal temperature.  Is that 5 hour time "golden" or should I also look for an internal temp (Maverick probes) this time?

Thanks!!

[SuperDave]

Gene,
I don't think there is anything wrong with doing a toothpick test between the bones at the 4 1/2 hour mark.  All ribs are different and everyone cooks at a little different temperature.  The toothpick should come out with little to no resistance. 

[damnfingers]

Dave,

Thanks...I'll check 'em then.

Gene

[SuperDave]

Gene,
Have you been using a small water pan against the chip box?