Okay, I need help. I put on 2 burners (one full the other half way) out of five. My gauge located outside the cover read 260 the whole time. Rubbed em and Smoked em for three hours, changing the foil wrapped soaked wood chips every hour and sprayed em with applejuice/rub mixture. Then I sealed them in heavy duty foil with applejuice/rub mixture for 2 more hours. Then opened em up basted with bbq sauce and left em on for another hour (six all together). They looked and felt great, however when i cut them into pieces, the thickest part seemed very pink and uncooked. I cut them all apart and thru them on the fire for a quick fix and burned off the bbq sauce...pissed...they tasted alright but looked horrible...2 more thinks i should say is that I steamed them for about a half an hour before I put them on the grill and i put 3 racks on (about 12 pounds). All the recipes say 225 degrees, I had em on at 260 and they were still undercooked...is it because i had too many ribs on? Any info will be appreciated.

Was the pink on the outside meat, or the inside meat?

Inside toward the fat part of the rib.

Check your grill thermometer... it can't be accurate if you cooked ribs for 6 hours @ 260 (with 2hrs in foil).
Either that, or the temp difference between where the thermometer is and the grate is pretty large.

Okay, but how do I check the grate thermometer...does it require a special thermometer and do i actually place it directly to the metal grate or just above it, and if it is that I should cook with grate temperatures for now on? correct?...thanks again!!!

Boil a pot of water, stick the probe end of the thermometer in the water without touching any part of the pot, just the water. Use tongs if you need to. Hold your breath and count to 30.

Dail should read 212 degrees. If not, your thermometer is off by the difference between what it is actually reading and 212 degrees.

Not tryin to cut Finney out of sale, but a easy, quick way to check your grate temps are to buy a couple of oven thermometers a place them on the grates.Granted you have to open the cooker to see the temps , but it will give you a quick reference that you can pick up at any store.

Willy T.

Garland, There for a second I thought you was tellin him to boil them ribs!!!!

I just tested my grill....with two burners on (out of five) for half an hour without opening the lid the thermometer read 270 degrees on my grill.....however the probe I laid down on the grill grate read 151 degrees...You guys are awesome...only one question remains...why the hell doesnt it get any hotter...if i turn on a third burner I wont have any room to place the ribs. I also have a rotisserie burner which I lit for the first time and the temp on the grill and grate seemed to match up pretty well...the only problem is it doesnt have a level control, its either on or its off....does anyone know if thats the only way they make em or do some models have control for the rotisserie, or can i use another method for controlling the temp like shielding the ribs with foil or something....again...thanks alot guys!!! any suggestions will be much appreciated.

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My son had the same problem with his gas grill and called me wondering what was going on. I told him to move the meat to the warming rack. Worked like a charm.