temp on ribs.

brokenwing

Meat Mopper

Original poster

SMF Premier Member

Mar 30, 2010

258

27

Northern Maryland

• May 5, 2010

• #1

So Im curious what you all do. Now that i have joined this site, I see there is a 2-2-2 method for ribs, Do you all stick your temp probe in ribs, or do you just go by if there pull off the bone. Usually I can tell by looking at them, but Im wondering what everyone here does. Also Why im posting, I have the mes, and always fill the water pan up with apple juice. What do you all do with the juice, and all the drippings in the water pan.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• May 5, 2010

• #2

for me no foil, and I dont take temps of the ribs. I go by feel, and appearance of the ribs. BB's take me about 4-5 hours on the WSM, and spares 5-6 hours. Whatever is in my water pan after the smoke gets tossed in the woods.

 

phillet

Fire Starter

Apr 14, 2010

69

10

PA

• May 5, 2010

• #3

pretty much spot on for me also

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,692

39

West Fargo, ND / Northern MN

• May 5, 2010

• #4

I do not probe my ribs I just go by look/feel and I always foil mine. I use the 3-2-1 or 2-2-1 method and love it.

 

denver dave

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Dec 13, 2009

503

12

Frederick, CO

• May 5, 2010

• #5

I have never probed my ribs. The 2-2-1 and 3-2-1 method works great.

 

pineywoods

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Mar 22, 2008

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Florida

• May 5, 2010

• #6

Time, looks and feel for ribs here. The juice/grease gets dumped in the woods if at camp if home it gets poured into a plastic jug and into the trash. I'm one of those that don't feel spices/juices in the water pan make a difference to I use plain water

 

south jersey bbq tim

Meat Mopper

Apr 29, 2010

221

11

south jersey

• May 5, 2010

• #7

3-2-1 i think works the best

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• May 5, 2010

• #8

Yeah with ribs I can neve get an accurate read with a therm (that I feel comfortable with). So I always go by look and feel. I usually foil during the rest time to soften the bark just a tad, and for now my water pan goes down the utility sink drain followed by some hot water and soap.

 

brokenwing

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Mar 30, 2010

258

27

Northern Maryland

• May 5, 2010

• #9

thanks everyone, im going to be doing some spare ribs, and fattys for mothers day, and I never probe my ribs, so I wanted to see what you all do, and see if i was missing something. thanks again.

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• May 5, 2010

• #10

For baby backs or spares, I never foil longer than 30 minutes at 250°.

Sometimes, I don't foil at all...

This is my personal preference, but I feel any longer than 30 min. in the foil, changes the texture a little too much for me.

Regarding the "done" test - I also never probe, but I also don't use the "bend" test anymore either. Reason being, if one rack is a little more tender than I want, the bend may result in BREAK!

So - I use the toothpick test.
Once the toothpick can slide through the meat between the bones with ease in several different spots on the rack - they're done!

 

mballi3011

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Mar 12, 2009

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• May 5, 2010

• #11

I agree with most everyone here I don't probe my ribs. I always go by time now I do change the times from 3-2-1 & 2-2-1 to 3-1.5-45 mins. and the same reduction to the baby back ribs times too. Now I'm with Jerry (pineywoods) and I have woods all around us so it's into the wood with it.