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country style ribs temp prob

post #1 of 6
Thread Starter 
Hello ladies and gents, I did some country style ribs the other nite and had trouble reaching interior temp of 190. Here is my setup I used

22' weber kettle
Indirect heat
Water filled drip pan
275 degrees
Top vent 1/4 open
Bottom bent 1/4 open
After they been on for 2 hrs I checked interior temp and was at 160
They looked done, so I took one off and let it rest then cut it and it wasn't as moist as I would like but still good. What interior temp do you guys perfer on this meat and also cooking temp? Should I lower the pit to 250???
post #2 of 6

Cook them longer. They just hadn't gotten up to temp yet. They were safe to eat at 160 internal temp but if you want them to fall apart you're going to have to cook them longer and let the collagen and connective tissue break down.

post #3 of 6
Thread Starter 
It's crazy cause a couple spots weren't moist as I wanted them to be
post #4 of 6
Quote:
Originally Posted by gamedog1977 View Post

It's crazy cause a couple spots weren't moist as I wanted them to be

As the fat in them break down it helps keep the meat moist. Be careful thou, there are different csr's. Loin and butt.
post #5 of 6
Thread Starter 
What is a csr???
post #6 of 6

Country Style Rib...I have had them good at a variety of temps. Cuts that are mostly from the Butt side can go longer. Lots of Pink Loin meat and I will pull them 140-150...JJ

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