Large hunks of BBQ meat have this nasty habit of rising to 150°F and then stopping. But what causes the BBQ stall? It's not what you think!| Meathead's AmazingRibs.com
Professor Greg Blonder is AmazingRibs.com's resident science advisor, myth buster, co-author of the site's first book.| Meathead's AmazingRibs.com