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how long to rest baby back ribs? wondering why one rack turned out great and another didn't - Page 2

post #21 of 23
Quote:
Originally Posted by Bearcarver View Post

Maybe I'll try it again, but have you guys ever put the probe between two bones---Then pull it out & put it between the next two bones---And then the next two bones???

Were they all the same reading. If not, how much different. I've had 10° to 15° difference. No--The meat wouldn't be that much different for real---It was just the distance from the probe to the bones making the different readings. Or I could pull the probe out & put it in again maybe a half inch over & get a different reading.

That doesn't happen with a large piece of meat, like a Butt, brisket, or Chucky. Maybe my Rib Racks are too thin, and it's like trying to probe a piece of Jerky or a slice of Bacon???

This is why I never tried probing a rack of Ribs, until I saw Al's Rib Thread. When I first started smoking, everybody on this site said Rib Racks were the only thing they don't probe, because of the thickness and the number of bones. That made sense to me so I never tried it until lately.
So far it hasn't worked for me, but if I only stuck it in once at one place, I would have never known it wasn't right.

Oh Well, I don't do Ribs very often, but I'll try again to see what happens. So far I never found it necessary.

Bear

I think the old saying, "If it ain't broke, don't fix it" might apply here. I should have been more specific in my comments. If what you're doing produces the kind of ribs you like, then just keep doing that. In my case, ribs were my great white whale. I could get "fall off the bone", which most popular methods are geared toward, but I don't happen to like ribs that way. In fact I HATE ribs that way. I like my ribs the consistency of perfectly cooked pork loin. And getting them that way consistently was something that eluded me for years. Then I saw Disco's post (Ribs the way I like them) and suddenly it all made sense. I tried it and they were perfect at 185° or so. I tried it again and they were perfect again. And again. And again. And so on. As for the temp differing across the rack, I've never really given it much thought. I probe in the thickest part, basically the middle, and when that part hits the target I pull them out of the smoker, rest them, and the whole rack is to my liking. It's really that simple.
Again, my advice was for folks who struggle to get ribs the way they want. If you get them the way you want with your method, no need to change.
post #22 of 23
Quote:
Originally Posted by Mdboatbum View Post


I think the old saying, "If it ain't broke, don't fix it" might apply here. I should have been more specific in my comments. If what you're doing produces the kind of ribs you like, then just keep doing that. In my case, ribs were my great white whale. I could get "fall off the bone", which most popular methods are geared toward, but I don't happen to like ribs that way. In fact I HATE ribs that way. I like my ribs the consistency of perfectly cooked pork loin. And getting them that way consistently was something that eluded me for years. Then I saw Disco's post (Ribs the way I like them) and suddenly it all made sense. I tried it and they were perfect at 185° or so. I tried it again and they were perfect again. And again. And again. And so on. As for the temp differing across the rack, I've never really given it much thought. I probe in the thickest part, basically the middle, and when that part hits the target I pull them out of the smoker, rest them, and the whole rack is to my liking. It's really that simple.
Again, my advice was for folks who struggle to get ribs the way they want. If you get them the way you want with your method, no need to change.

 

Okay MdB, I'm doing that next time my wife gets a hankering for BBs (a leaner cut of meat in my opinion).  Like you I HATE FOTB ribs.  My wife loves 'em FOTB.  Next time I'm following Disco's method and your 185F for my BBs and I'll wrap my wife's BBs so she can have her FOTB ribs.  Everyone's happy!    

post #23 of 23
Quote:
Originally Posted by Noboundaries View Post
 

 

Okay MdB, I'm doing that next time my wife gets a hankering for BBs (a leaner cut of meat in my opinion).  Like you I HATE FOTB ribs.  My wife loves 'em FOTB.  Next time I'm following Disco's method and your 185F for my BBs and I'll wrap my wife's BBs so she can have her FOTB ribs.  Everyone's happy!    

 

Not Everyone!!!

 

Seems you forgot to mention when I get mine!:icon_rolleyes:

 

Bear

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