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Pork Riblet Question

post #1 of 10
Thread Starter 

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.

post #2 of 10

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.

post #3 of 10
Thread Starter 

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.

post #4 of 10

What did it say on the label on the packaging?

post #5 of 10

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

post #6 of 10
Thread Starter 

Package says pork riblets bbq style. I have about 4 lbs of them in. Have been in a 250 degree smoker for going on 2 hours now

post #7 of 10
Thread Starter 

Well here they are at 3 hours. Just put them in foil and am thinking of another hour or two in. Any suggestions?

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post #8 of 10

Looks like most of us went to bed before we could give you our opinions.  Looks like you did a great job,   Did they come out the way you wanted them?

post #9 of 10
Thread Starter 

Ehh they came out pretty well done. 3-2-1 meathod was a bit long next time a lot shorter for sure.

post #10 of 10

Looks like they came out pretty well - 

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