Best rib temperature to use?

[bbq dreams]

That would explain it. About the only meat I monitor with a thermometer is a prime rib or a beef tenderloin roast. The rest of them I'll spot check, but use tenderness as my guide.

So, how did the ribs come out?

They were great. I could not believe how rich in flavor they were.

 

[bbq dreams]

They were great. I could not believe how rich in flavor they were.

Btw they stayed at 166 fir 4 hours. They were so rich I was only able to eat 1 rib. They had a thick layer of fat in between. I'm thinking that fat will render at higher temps. Maybe smoking at 285??

 

[bbq dreams]

That would explain it. About the only meat I monitor with a thermometer is a prime rib or a beef tenderloin roast. The rest of them I'll spot check, but use tenderness as my guide.

So, how did the ribs come out?

I appreciate your input at a moments t notice.

 

[thirdeye]

They look perfectly cooked to me.

I've had some where the fat layer was more obvious, and sometimes the grass finished beef I get locally will be a little fattier than grain finished beef. Or maybe the fat on the grain finished beef renders easier. I do like a wrapped step, maybe an hour, then I return to the smoker to re-set the bark.

 

[radioguy]

I am also a member of team 275. go naked! just rub and cook no foil. cook until bend test or probe is good. sauce them and foil wrap, rest them for 45 to 60 minutes. perfect every time.

RG