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ribs read 140 degrees

post #1 of 5
Thread Starter 
I have just finished smoking my baby back ribs using the 2-2-1 method. smoked in the area of 225-245 the whole time. The temp of my ribs after the 5 hours is just 140. They look and feel done. Should i keep them on the smoker till they get to about 160? I dont want to risk over cooking them.

post #2 of 5
is that stock pit temp. gauge temp.,digi probe,or what else ?? do they have some tug or is the bone slipping ?
post #3 of 5
Is your smoker temp correct/accurate? Your meat thermom?

I haven't done b-backs for a long time and never used a thermom on them. When I did them it was quite obvious they were done.

I would rather overdo than underdo. But then again, I only use a thermom on butts and brisket to give me an idea of when to start check'n to see if it's ready.

Error on the safe side. Wish I could help more. If you have a cooler spot on the smoker move them there till someone intelligent gets here. icon_rolleyes.gif
post #4 of 5

take mine off at 160

I always use a electric therm and monitor while cooking I learned to go by temp instead of time
Good Luck and Good smoking
post #5 of 5
almost impossible to use a thermo on ribs- fer me(& only me) i go by the pullback & tug test @ every stage. if yer thermo'ing them ya can be off by the thermo in the fat or hitting the bone.... i'd say tug a nub off the end & see how it tastes for you ... there ya go.. if thats good it's done, if not- foil fer an hour or oven @ 275 fer an hour just to make sure...
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