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No thermometer ribs HElP.

post #1 of 12
Thread Starter 
My grill thermometer probe didn't survive the move so now all I'm left with is one of the low quality gauge-type ($6 from Publix) and an instant read meat thermometer. I've already committed to a few racks of St. Louis ribs for NFL tomorrow so I was thinking of just giving it a go with the snake/fuse method on my weber since and maybe use a Texas crutch (which I'm not usually a fan of) thoughts? Ideas? I don't have $100 to spend on a new therm atm
post #2 of 12
Cook them at 250ish for about 5 hours. Try to pick one up with a pair of tongs. If they pretty much fall apart then your good. Just got done with 7 slabs this morning checking them all this way. Never use a therm for ribs always bend or tear test!
post #3 of 12
When you pick them up with tongs about half way down them. They should bend to about 90 degrees. You can also test with toothpick and when it goes in like butter, they are done.
post #4 of 12
Thread Starter 
Thanks guys but I'm still not sure how to gauge the temp inside the weber
post #5 of 12
Quote:
Originally Posted by NoleQ View Post

Thanks guys but I'm still not sure how to gauge the temp inside the weber

Do you have a turkey fryer therm? Stick it through one of the top vent holes, it should be around grate level. My maverick finally gave up and I haven't replaced it yet, this is what I've been using for my WSM. Be sure to do the boil test on the therm to check for accuracy.
post #6 of 12
Sorry. Misunderstood. Though for some reason you were temping the ribs.

The turkey fryer therm will work.
post #7 of 12

Test your gauge therm in ice water and boiling water to see how accurate it is.  Lay it on a piece of tinfoil on the grill for a few minutes to see what your surface temp is, try to get it around 225° to 240°.  Cook the ribs 6 hours or until done (90° bend test).

post #8 of 12
You can get some pretty cheap oven therms that sit on the rack at just about any store. I just saw one at my grocery store and it was $3.99. That will get you close on your pit temp.
post #9 of 12

Yeah, It ain't gotta be balls-on accurate. There are people on here that smoke their ribs anywhere from 225 to 300 degrees and some even higher and lower without problems. If you have a certain smoker temp you want to hit, your little cheap therm will do for now. Perfect? Probably not, but I wouldn't worry too much about it.

post #10 of 12
Quote:
Originally Posted by jarjarchef View Post

Sorry. Misunderstood. Though for some reason you were temping the ribs.

The turkey fryer therm will work.
That's what I was thinking too. Get a cheap therm from Wally world just check it's accuracy in s pot of boiling water
post #11 of 12
Quote:
Originally Posted by jarjarchef View Post

Though for some reason you were temping the ribs.

 

I tempt my ribs too! I open my mouth and tempt them to try and get away!

post #12 of 12

Noleq ,As noted , when getting close to done ( about 4-5 hrs. in - I keep my lid shut) , I'll check them for the bend test :

 

 This a clue to me they are there ... then I poke them with a toothpick for tenderness .

 

 Look for pull back on the bones and do the bend test .. mine take appox. 6hrs. on whole spares @ 225*F and the dadgum door closed... keep in all that heat and smoke.

 

The more you play with your meat the better you get at handling it (Oh, that sounded bad :icon_redface:).

 

Practice , and as always . . .

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