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need some advice

post #1 of 3
Thread Starter 
I picked up some beef ribs to smoke in my Brinkman trail master for the family tonight. I typically cook my meat to done temp and pull it off, but I'm noticing that some people cook em for longer. Any advice?
post #2 of 3

Some do their beef ribs to med/rare, but many cook the daylights out of them for a more tender bite and chew...that's my preference...if it's on a rib bone, smoke it until the meat has pulled back from the bones.




post #3 of 3

Yeah, I agree with eric, ribs and things like brisket that you need to get tender you should cook it to the 185-205 range as that is when the meat starts to break down. On the other hand when smoking higher quality more solid meat like steaks, tenderloin, and prime rib, stuff that is intended to be eaten with a fork and knife, it will be best at the done IT.

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