Help please.....

Discussion in 'Pork' started by leorousseau, Jul 28, 2007.

  1. Should these ribs (baby backs) be done yet? I put them on at 10:30 this morning and have been cooking them at say 220 all day long. I'm asking because they have not really pulled away from the bone at all.
  2. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    at 220 they should be done in less than 6.5 hrs... Did you foil them? What method did you use? This info is will make a difference...
  3. No foil at all...
  4. Why won't they pull away from the end of the bone?
  5. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Are you sure that 220* is an accurate reading???? If it is, then I would say most definitely they should be done by don't have large meaty areas to put a n instant read thermo into to check the internal pull them off and cut into the rack and check to see if they are indeed done
  6. What thermometer were you going by? I have found that the ones that come with the grill are always off. (mine's off 75º from my remote) Sound's like the one you were looking at was saying that it was hotter than what it actually was @ the grate level. The ribs should pull up the bone about 1/4" or more when cooked. For baby backs i usually cook them @ 230º using the 2-1.5-1 method. It hasn't failed yet.

    I would get a remote thermometer if you haven't.
    Alot of people use the Maverick ET-7

    or ET-73

    You should be able to find them cheaper online. From what I have read people here have not had a problem with these models.
  7. I was going by my Maverick ET-7... I pulled the ribs off and they seemed to be ok... Thanks I didn't get a Q-view because I was in a hurry to get them delivered.... Help is always appreciated....

    Thanks again.....[​IMG]

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