need help with beef ribs temp
- Thread starter jon3000
- Start date
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I don't read internal temps on beef or pork ribs. Are you doing a rack or individual ribs? I know that medium rare is around 140*, medium 160*. Basically I watch for colorizing of the meat and the meat pulling back from the rib ends.
Of course using 3-2-1 takes the internal temps out of the question anyway. I have had some beef bone ribs done in 3 1/2 hours.
Of course using 3-2-1 takes the internal temps out of the question anyway. I have had some beef bone ribs done in 3 1/2 hours.
I also dont check the internal temp of ribs. If you're doing the 3-2-1 method at 225-250 then you shouldn't have to worry about checking the temp.
If you are using an internal probe type thermometer watch out hitting the bone any. Thus the reason for not really using a thermometer, it just too easy to do.
deejaydebi
Legendary Pitmaster
Rumor is that it can ruin the probe but I don't see why? Makes sence that the metal on the grates could be a problem but bones? I use dial thermometers there easier to deal with. Although I have 3 digitals for some reason. It will definately mess up your reading though. Good luck and enjoy!
Since the bone can be warmer than the meat, it can give you a wrong temp. There is just so little to work with on ribs. Trust your 3-2-1, then if you want something different for some reason, just adjust your 2 or 1 setting to get your desired results.
kickassbbq
Newbie
Ah, the 'Ol Beef Rib Smoke!!!!
This is how I do mine.
PARTY!!!!!!!!!!
Smoke On!!!!
https://secure.ramnetwork.com/kickas...short_ribs.htm
This is how I do mine.
PARTY!!!!!!!!!!
Smoke On!!!!
https://secure.ramnetwork.com/kickas...short_ribs.htm
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