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FIRST TIME SMOKIN PORK RIBS

post #1 of 4
Thread Starter 

I AM GOING TO TRY SMOKING SOME PORK RIBS AND A SMALL BEEF ROAST TODAY ON MY LITTLE BRINKMAN CHARCOAL SMOKER.  GOING FOR SLICED ROAST BEEF SANDWICHES WITH THE ROAST AND DO NOT WANT TO OVER COOK IT AND GET THEM DRY.

 

LOOKING FOR THE INTERNAL TEMP FOR BOTH THE RIBS AND THE ROAST? 

post #2 of 4
It's kinda tricky to measure accurate temps in ribs because of the bones. Best way to know when they're done is the pullback from the ends of the rib bones - 1/4 to1/2 inch. The roast depends on what doneness you desire. Rare is around 125* IT, medium is about 140, and well done, about 155-160. Good luck and please post Qview!

Red
post #3 of 4

I always just go with the 3-2-1 method on the ribs at 225. Never fails.

post #4 of 4
Thread Starter 

GOOD WEATHER, GOOD MUSIC, GOOD BEER, HOPEFULLY GOOD FOOD!!!

 

 

 

 

 

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