Using the 3-2-1 method

What should the internal temp of the ribs be??

Is this a Quiz? I say 160

When you pick the slab up and it try's to break apart, it done. Doubt you could use a meat thermometer on them, they're too thin.

You do not cook ribs to a internal temp.....that is only for large thick pieces of meat like a ham, boston butt, beef roast etc.

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Originally Posted by majflyboy

What should the internal temp of the ribs be??

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Really Good!!!!!!!

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Originally Posted by "G"

You do not cook ribs to a internal temp.....that is only for large thick pieces of meat like a ham, boston butt, beef roast etc.

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Exactly what G said.

Yep those ribs are a timed cook at 225.....thats the 3-2-1.....I actually do mine 3 hrs unwrapped....two hours wrapped......and only 30minutes unwrapped with the bbq sauce

Did my first ones like that yesterday Tommy. Best rib's I have every cooked. Wife even complimented them, which is saying something for my cooking:Rofl They just feel off the bones but just the right amount of chewiness.

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Originally Posted by "G"

Yep those ribs are a timed cook at 225.....thats the 3-2-1.....I actually do mine 3 hrs unwrapped....two hours wrapped......and only 30minutes unwrapped with the bbq sauce

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That's exactly how I'm doing mine this time except that I added DD's overnight soak in Pineapple juice. And, after the first step I realized that I couldn't do step #2 with a temp probe in it anyway. Appreciate all of the helpful responses, I'm learning a lot from them.

Glad your having fun with it Tommy........your getting some good eats too