BB Ribs Temp

[callmetut]

I have 3 racks of ribs on (BB) and was/am going about doing the 2-2-1 method but it occured to me that the ribs are coming right out of the fridge.

Does 2-2-1 assume cold ribs or room temp ribs to start?

(I'll most likely check at the 2 hour mark for bone showing but was just wondering what some of the other users do... cold ribs to start or let them start coming up to temp prior to placing the ribs in the smoker and counting down the 2 hour mark from there.

I'm using a MES at about 225 and the AMNPS btw.

Tutor

 

[raymo76]

Most times I trim them up and rub them down prior to throwing them in the cooker. My meats aren't usually out fo the fridge long before getting thrown in the cooker though.

 

[chef jimmyj]

For Safety, I always go from the Refrigerator to Smoker with Everything but Beef Rib Roasts that will be cooked Med Rare. There is little benefit and significant risk to leaving any Protein out at Room Temp before smoking. For 3-2-1 and 2-2-1 the clock starts when the Ribs hit the Smoker ...JJ