FIRST TIME SMOKIN PORK RIBS

sholmes

Smoke Blower

Original poster

Feb 10, 2013

116

11

CHELSEA, IOWA

• Apr 21, 2013

• #1

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? 

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• Apr 21, 2013

• #2

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

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 21, 2013

• #3

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

 

sholmes

Smoke Blower

Original poster

Thread starter

Feb 10, 2013

116

11

CHELSEA, IOWA

• Apr 21, 2013

• #4

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

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• sholmes
• Apr 21, 2013

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• sholmes
• Apr 21, 2013

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• sholmes
• Apr 21, 2013