[quote name='Nova5' date='Sep 26 2007, 08:29 AM' post='15550']
"Or HE is the defective unit"

Hee hee! I hear ya! Been there done that too many times! Anyway, it sounds like a great unit, sure beats having to ruin some of these expensive cuts of meat!

Mike

Nova,

The ET-73 is a great unit, and has been improved over the past year. It is now using (I believe) the special oven probe from the OT-3 model that I have, This probe can withstand heat up to 400 degrees.

Note that you can only (in reality) use the probes for measuring the meat temp and grate temp when doing low and slow Q'ing, where the temp will not go over 400 degrees. If used on the grate of the grill when grilling, the probes will be destroyed.

Here is a link on discussion of caring and using digital probes.

http://www.bbqsource-forums.com/invboard/i...post&p=8363

Also, you have to think of the probe as a expendable item, that needs to be replace once a year @$12 (like using up charcoal or wood chips). The low cost that Maverick charge for a replacement probe in not that high.

I protect the wires by covering in aluminum foils to keep the moisture out. I leave the foil on and have never taken them off. Since doing all the precaution of not getting them wet, and protecting from excessive heat, I have not had to replace one in two years.

Well, figured I'd bump this thread. Just fired up the grill around 2:00 PM, added some smoke pellet foil pockets, some BBQ rub on the ribs, a pan of water and BBQ rub over the heat. Already smell great and it's only been 30 minutes!

Would like to apply some sauce the last 15-20 minutes but haven't found a great store bought sauce that I really like. Open Pit and Honey works great on chicken. But, not sure I'd recomend that for my ribs.

You are getting me hungry! Ahhhhh....summer almost here. Although here in S. California, it is kinda Summertime all year!

Babybacks prepped and sitting in the refrigerator since about midnight... Going to fire up the grill around noon and get them on about 12:30PM. Seeing we only have two slabs need to run out for some chicken or burgers for the kids.

I have read different methods for indirect grilling on gas grills and would like to share my 1st attempt...
I have a 4 burner Broil King Sovereign XLS90 gas grill with a huge cooking area 650sq inches!! I love the grill so far!!
I remove the grates from the right/left sides and place a smoker tube over the flavourizer bars on each burner and keep them on low.
I place an aluminum foil pan with apple cider uner the middle 2 grates and place my ribs bone down on these racks.



I must admit, before reading this post I go by the hood temp guage and try to keep it at approx. 250 degrees.
I do the usual prep work...remove the membrane and pat down the ribs with paper towel, then apply a dry rub and let that sit on the ribs for approx. 1hr.
I cooked the ribs for approx. 3-4hrs, basting them with bbq suace the last 30-40mins.

here are some pics of my setup and the ribs...any suggestions would be appreciated!!

Thanks
Duke