What should the internal temp of the ribs be??
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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.
Really Good!!!!!!!Quote:
Originally Posted by majflyboy
Exactly what G said.Quote:
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
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.
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.Quote:
Originally Posted by "G"
Glad your having fun with it Tommy........your getting some good eats too
Just completed step #2, took the foil off and they're back in for one more hour. Fell apart when I picked them up with tongs!!
If you're doing baby backs, after you remove the membrane, just rub some yellow mustard on them, then apply your rub and smoke them at 225 for 3 1/2 hrs. They're tender enough that they don't need to be wrapped. I use use the 3-2-1/2 method with spare ribs. I think the 1 hour unwrapped at the end is a little too long. I've seen where it tends to dry them out some. All of this is my own personal opinion of course.
I used the mustard last time, but I liked em better without it. I did apply my rub the first time without the mustard, but I wrapped em in foil with the rub on em in the frig over night. I put a 1/4 cup of Apple juice in the foil with the melted butter and brown sugar basted on em for the 2hr part. Gonna try the pineapple juice overnight next time.
I found a Sweet and Spicy rub that is really well balanced called Smackers. Those were the best ribs that I had. The sweet in this rub did not overpower the spices. I've only cooked ribs twice in the new smokers. I've tried 6 different rubs on a total of 9 slabs and the Smackers was best IMO.
5 .5 hours started at 205 for 4 hrs then went to 225 and put on barbecue sauce last 45 minutes never wrapped themAttachment 172335
I like em foiled and nothing but a dry rub on em, maybe spray em down with apple juice before wrapping. to each their own, you can take all the info here and get fat and happy!!!!!!
I get them on sale and do my prep (peel the membrane, and do my dry rub) then freeze them. When we're ready to fire up the smoker just thaw and throw em on. I spritz mine with apple juice about every 30 minutes while cooking.
Just curious....if you wrap them the whole time.....how does the smoke get to them ?Quote:
Originally Posted by Rees Guide
:banghead:banghead You aint paying attention, I was responding to Clfarms who said he doesn't wrap his at all. Didn't say I wrapped mine the whole time but do use the foil. Don't use smoke much either tho, fine with just the rub, did get some apple to try.Quote:
Originally Posted by "G"
3-2-1 is for spares, with babybacks you are going to overcook them (past the mushy stage and into the jerky stage:biggrin) JMO.
I like 275 till they weep, then wrap for about 30 minutes, then about 10 mins to set sauce. Total time under 3 hours. Also make sure your rub has no/low sugar.
I do 3-2- and a half for baby backs and loin backs in the Master Built....cooking low and slow at 225......they turn out perfect
I tend to look at how much the bone is showing as a testament of being done and tender.
I cut the rack in half after stripping the membrane and they still wanted to fall apart when I was taking them off.
https://fbcdn-sphotos-g-a.akamaihd.n...b372a22cd66257
Those look great major
That means they are over cooked. You should be able to pull meat off but it shouldn't fall off the bone. Reduce your cook time.Quote:
Originally Posted by majflyboy
I think you should send them to me and try again. They look perfect.
Got a buddy who cooks them in an aluminum pan with 2 sticks of butter and smokes them that way. Then about 45 minutes out of pan and boy they are fall apart good.
Baby backs don't need but bout 4 1/2 or so hours to cook at 225. Spares do cause they're so thick
I Like em really tender, if you don't like em that tender just cut time down by about an hour on the wrap part, but like I say I like mine that tender
225 for how long?Quote:
Originally Posted by clfarms1
BRM, I cooked a rack today for 3 hrs unwrapped, 2.5 hrs wrapped up with apple juice, and then the final 30 minutes unwrapped. I sprayed them with apple juice about every 45 minutes. Cooked the whole time around 225 degrees. The bones would pull right out.Quote:
Originally Posted by BigRiverMarine
Soaked them in pineapple juice for about 6 hours the night before, and then lightly coated in mustard and Strawberries seasoning rub left overnight in the fridge.
The longer you cook them wrapped up the more tender they will be.