“The stall” is the term for the phenomenon that occurs when the internal temperature of a large cut of meat stops rising during a long cook.Although this is an expected part of the proc… See more

Experts have long debated the root cause of this reaction. Many people still believe that the stall happens when the collagen in the meat breaks down and turns into gelatin. Alt… See more

While we anticipate the stall with huge cuts like pork butt and beef brisket, it’s not always something we think about when dealing with ribs. After all, there’s a lot of bone in a r… See more

Once you accept that the stall is a natural part of the smoke, you can just wait out the process. However, if you’re hoping to get a more accurate guess about the total cooking tim… See more

You’ll need to adjust your estimated cooking time based on the type of ribs that you’re making, as well as the temperature of the smoker. If you follow our advice and smoke the … See more