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Temperature as a control point to determine the use of foil.

post #1 of 3
Thread Starter 

Hi all,

 

I want to know if you guys use the internal meat temperature to know when to apply the use of foil for a more tender and juicy meat.

 

I usually smoke pork ribs.

 

Thanks.

post #2 of 3

Ribs are by time not by IT. ribs after 3 hours and daby back ribs are after 2 hours Use the 3-2-1 or the 2-2-1.

Happy smoken.

David

post #3 of 3

Hello , GACP , I know that most people will open the lid of the Smoker often as the Ribs are cooking , most likely every 45min. to an hour. However if you obtain a lignt blue smoke out of you stack , and the pit is up to cooking temp,225*F to 250*F , I like to set them in the smoker naked throughout the whole process .

 

You will find that if you let the lid stay closed until  4hr. , open it and if the color is what you would like , wrap them (they will most  likely fall off the bone) . I don't(except for the 4hr. bend test and check for color ) wrap mine through the whole process and on the 5th. hour I will take them out. They have a little bit of tug as they come off the bone. Just the way I like them .

 

Stan

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