or Connect
New Posts  All Forums:Forum Nav:

New question

post #1 of 5
Thread Starter 

I have a real quick question and a dumb one at that... I will be smoking my first set of ribs on Sunday and wanted to know what's a good IT for them to be done but still juicy and good flavor? I was thinking 160ish but wanted to verify. Also is that temp good for all ribs or is it difference if your doing say baby back?

post #2 of 5
Ribs don't really go by an IT. They are more of a feel item. I know temp has been pushed for most cooks but there is no real good place to pull a temp from ribs. Use either the bend test or the tear or pull test. After your ribs have been on for about 5 hours grab one end with your tongs and pick it up it should bend at almost ninety degrees and the meat will start to crack and you will see beautiful rib juice coming from within. I normally use the tear test. Simply grab two rib bones and pull them apart they sure separate easily letting you know that your ribs are good to go. And never think that you're asking a dumb question or to many. We are here to help each other and all produce the best Q possible.
post #3 of 5

You will probably want to take them higher than 160, I would hazard a guess they would be closer to 190-195 by the time your done but I don't know I have never took meat temp of ribs I always go by time and how they look, bend and wiggly bones. If it is your first rib smoke try the 3-2-1 method for spares or 2-2-1 for baby backs, pretty fool proof way to start out.  That is 3 hours unfoiled in smoke, 2 hours in foil with a bit of foiling juice, and 1 hour unfoiled to firm back up.  My wife likes them fall off the bone and I haven't had a complaint about this method yet, and as you do a few more you can adjust the times in and out of foil to suit your preference.  Just search 3-2-1 method here lots of great advice and recipes. 

post #4 of 5
Thread Starter 

Thanks guys!!!

post #5 of 5

You could cook it on a grill like a steak and get it to temp very quick but it would be tough as nails. Ribs need time and low temps to get all the connective tissue and collagen to break down so it is tender. The 3: 2: 1 method works great.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork