Dino ribs are done but the internal temp is 185/190?

[Chasdev]

Dino's have been post oak smoking since 7:00AM, cook chamber temps have stayed at 275/285 all day, been a great cook temp wise.
Using a large water pan which has been topped off.
Just probed for internal temps and the probe is hitting soft butter everywhere, so they are ready to come off, right?
My target internal temp for choice grade was 202/204, should I keep smoking or pull?

 

[912smoker]

I vote to pull if probing butter tender.
But what do I know......other than they look great!

Keith

 

[chilerelleno]

Pull!

 

[DougE]

Every piece of meat is different. If it is probing tender everywhere, then pull it.

 

[normanaj]

Done.

 

[crankybuzzard]

Pull if that tender. Keep in mind that the bones in the beef ribs will assist in the "cooking" process since they get hot and radiate some heat from inside out. Also, the membranes around the beef ribs assists the juices in a kind of steaming process as well.

You're in for an awesome dinner!

 

[Chasdev]

Ayup, pulled and resting now.
All these are heading up to Chitown to my sister..not going to slice them, whole racks frozen and into vac bags..

 

[crankybuzzard]

I love my sisters a lot, but not that much!

I'd have to dig in to some of that!

 

[Hijack73]

Send them to me. I'll be your sister!

Looks delicious!

 

[JLeonard]

I don’t know man…..”geez sis they just wouldnt get right. So im sending you some hot dogs!” as I lay back gnawing on a rib bone.
Looks good from here.

Jim

 

[JIMSMOKES]

I'm with cranky I love my sister but she'd be getting. Two 2 bone ribs in the box.

 

[DougE]

I'm with cranky I love my sister but she'd be getting. Two 2 bone ribs in the box.

Overly generous in my opinion.

 

[Chasdev]

She deserves these and more, much more.

 

[bmillin]

Dino's have been post oak smoking since 7:00AM, cook chamber temps have stayed at 275/285 all day, been a great cook temp wise.
Using a large water pan which has been topped off.
Just probed for internal temps and the probe is hitting soft butter everywhere, so they are ready to come off, right?
My target internal temp for choice grade was 202/204, should I keep smoking or pull?

View attachment 687473

I just cooked my first real rack of beef back ribs, pulled them under similar conditions. I was very happy with the flavor and texture, but surprised that there was still some medium looking meat. With that pullback and the temps, I'd go for it.

 

[Dustin Dorsey]

I'd keep cooking them just because there's usually a ton of fat in there to render. They don't really dry out that easily, but they'll still be good I'm sure. No matter what they are so rich I can't that much typically.