Hello all I have a quick question, I have some Pork Riblets on the smoker as we speak. The smoker is holding a pretty steady temp of 250 degrees, how long should these riblets cook? Should I use the 3-2-1 meathod or is that too long? What should the internal temp be when finished? Thanks in advance for any help.
Pork Riblet Question
SmokingMeatForums.com Top Picks
- 6,949 Posts. Joined 8/2008
- Location: Central California
- Points: 65
- Select All Posts By This User
Hard to say?
The term "riblet" is much abused and not very descriptive because the purveyors and restaurants throw those around a lot.
Give us a pic? You will certainly know what you want to do the next time.
Good luck and good smoking.
yeah I kinda figured that but I cant take a pic right now cause they are in the smoker. To me it just seemed like a slab of pork ribs cut. Each peice had a rib about 4 inches long with a nice meaty section. Id say i have appx 2 slabs in the smoker right now.
Tough to put a thermo in ribs Take a look at them in a couple of hours and see if the meat is pulling back from the bone a bit. I generally give the bone a twist and if it comes right out they are done but it the riblets are the trimmings then there is no bone just cartilage