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Rib temps, do you actually check the temp of ribs?

post #1 of 7
Thread Starter 

I've been doing some reading today and some say they remove their ribs at around 165-175. I have never checked the temp of the ribs I've smoked. I wait until the meat pulls back and they bend. Do any of you actual use a probe to check temp for ribs?

post #2 of 7

Not really enough meat to get an accurate temp reading this close to a bone. I go by time only.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Flash View Post

Not really enough meat to get an accurate temp reading this close to a bone. I go by time only.


Figured as much, just wondering who did and how they did check temp of ribs.
 

post #4 of 7
Quote:
Originally Posted by LUCC View Post




Figured as much, just wondering who did and how they did check temp of ribs.
 


you could if you were really careful between the bones of spares and on that bigger hunk of meat on the top side of a rack of baby backs.  i never bother to temp my ribs though.
 

post #5 of 7

Yeah... ribs are the one thing you just go by "feal/looks" on.

post #6 of 7

Now I'm not sure oif you are talking about beef ribs. Now I probe them if they are the really thinck ones that I have don't over the past months. They are called short ribs but they are really long about 8" or so. The spares ribs and babty back we all smoke tham by time not temp.

post #7 of 7
Quote:
Originally Posted by mballi3011 View Post

Now I'm not sure oif you are talking about beef ribs. Now I probe them if they are the really thinck ones that I have don't over the past months. They are called short ribs but they are really long about 8" or so. The spares ribs and babty back we all smoke tham by time not temp.


Those are called "Long Boned Short Ribs" by our local butchers. Basically an uncut short rib. You can also get some Prime Rib Roast Boned Ribs. Now these I will use a temp probe on whether I grill or smoke them.

 

PrimeBone017.jpg

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