Congrats! Can't go wrong with 3-2-1 ribs.
Might want to consider getting a good 2 probe thermometer, like a Thermoworks Smoke, for future cooks (2 probes...1 for meat temp/1 for grate temp).
Can you recommend a quality budget friendly thermometer?
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In all the testing and cooking and recipe creation I did with Weber... All I use these days is a stock Weber lid thermometer and a $5 Taylor instant read.
I have actually found my Weber lid thermometer usually reads a little cooler than the grate temp.
The advantage to something like a Thermoworks Smoke is that you can have quick, continuous updates and not have to watch the cooker like a hawk. For longer cooks, it allows me to be in 2 places at once; both cooking and wrangling little kids. For me, it's invaluable.
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Yes it does read a little cooler and the Weber is basically +/- 10%. "So what?" I don't mean that rudely or sarcastically. It's just information. For long cooks, it really doesn't matter all that much. For short cooks, anywhere from 10 minutes (a steak or burger) into an hour or two it's more important.
I am not disputing technique and certainly I know with kids/lifestyle etc all plays a part. But to the OPs question, there is a balance to what is a requirement/necessity or a wish list item.
At times there is information overload or a bit of overwhelming discouragement thinking what is on hand or affordable is inadequate.
YMMV
The OP expressed his frustration previously with BBQ attempts.
I wasn't saying..."you have to get this or that and there is no other way."
All I was getting at was the frustration level can be cut down drastically with a little bit of extra knowledge (via a 2 temp probe). If you have cooked 10,000 packer briskets on the same rig...with the same setup...you can probably nail it no problem with a pen thermometer after X number of hours.
However, if you haven't done one or very few and you're worried about screwing it up, take some of the stress out of it.
I've used a nice thermometer, cheap ones, and for certain things no thermometer at all.
I will say I would have turned a few packers to leather without the Smoke because they either cooked faster or way slower than I was expecting or the fire spiked unexpectedly. It's given me knowledge to hone my process which greatly makes my BBQ/smoking days much more enjoyable, from start to finish.
Cheers!
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Weber Kettle Club mobile app