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Another rib problem

post #1 of 14
Thread Starter 
i just cant make ribs with out some kind of trouble. i got some ribs rubbed em last night put em in the smoker using a 2.5-1.5-1. hers my problem i took the ribs in t the house decided to take the temp and temp says 80F?!?!?! i dont see how smoker temp was from 220 and at time up to 270. i cut into the ribs and look cooked. jus to make sure im gonna wrap em up and put em in the oven. and tips on temp for the oven and time thanks!
post #2 of 14
I never check the temp of ribs. Did the meat pull away from the bones?
post #3 of 14
Thread Starter 
a small bit. like i said they look done. pink ring with light brown inside
post #4 of 14
I would venture to say the ribs were done. Boil some water and check your thermo while boiling. It should be close to 212 degrees F. I have had cheap probe meat thermos not work at all!.
Hope this helps. Also the 1 hr unwrapped if I understood the process will get em pretty firm. I usually go about 15 minutes unwrapped cause wife likes em fallin off the bone! If the meat has drawn up the bone about 1/4 inch they are done.
post #5 of 14
hey jay, with the method you used you never really have to check the temp. a butt or brisket those are items a lot thicker and need to be monitored internally
post #6 of 14
Jay.. good advice so far...Ribs is probably the only meat you wont check temp on. Youll learn to know when they are done by lookin at them and by twistin a bone. If it turns free of the meat then its done. Keep on smokin and it'll all make sense soon. Good luck...
post #7 of 14
Like they said..... I never take a temp on my ribs. If your cookin em at 225 to 250 for 4.5 to 5 hours..... they are done. I don't care what else you did to em. Wrap em... not wrap em... spritz em.... whatever... they are gonna be done at that temp for that long. Soooooooooooo.... how did they taste?
post #8 of 14
I would do like shooterrick said, check that thermometer. I just did a batch of ribs, my very first in fact. And like most will tell you, at that time and at that temp, they are done. Somethings amiss, check that therm.
post #9 of 14
As far as I am concerned those probe temps from wally world etc are only good for throwing in the garbage. You have already got some good advise about your ribs. Now eat up!
post #10 of 14
Are you sure you didn't hit a wrong button and measure 80°C, instead of 80°F? 80°C is equal to 176°F. I've done it myself.
post #11 of 14
good thought pops. like the others said your ribs were probley cooked just check how the meat pulls away from the bone
post #12 of 14
Whatr Dawn said. Try testing your therm for calibration. Good luck my friend.
post #13 of 14
In my post above I was thinking the dial therms you sometimes use to check meat. I apologise about the negative post. Glad you got your problem straight. I still don't like those small dial therms.PDT_Armataz_01_17.gif
post #14 of 14
It is almost useless to try to check an internal temperature on pork ribs. Too thin and the meat is too close to the bone. Do as everyone else has said. Look for pull-back from the bone tips and if the bone pulls away from the meat.
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