Need advice .. cooking ribs to temp instead of time

[russmn]

I realize there's lots of ways to cook ribs .. but I'm wanting to try new ways of cooking them .. I have a new thermo pop so y not try cooking them by temp ... for those that do this what temp do you cook them to and do you take the meat temp at a certain place on the ribs

 

[noboundaries]

Because bone is so much a part of spare ribs, I can't imagine temp would be much of a good guideline.  I use time as a general guideline, then the bend test.

For meaty BBs, you could definitely do temperature.  I'm not a big fan of BBs so I'll let someone else answer the temp question.

Beef ribs, you can definitely use temp, same guidelines as a brisket, around 200F IT and probe test tender.   

 

[palladini]

I use the 3 -2 -1 cook method and the ribs are cooked to perfection every time.  I cook at 225 degrees and use a mix. 50/50 of Apple Chips and Hickory Chips  and sometime during the last 1 hour, I through them on the Screaming HOT BBQ slathered in BBQ Sauce.  Makes for good ribs.  And I forgot to mention, I most of the time I Marinate my ribs before smoking them.  Then rinse them off, apply my Rub and wrap in Plastic Wrap and put in the fridge overnight.  Often, just because it adds a wonderful flavour folks just love,I add some Amber Rum to my Marinade.

 

[lancep]

I'd say check out smokin Al's thread on perfect ribs. I'm pretty sure it's in his signature.

 

[JckDanls 07]

I am one of the ones that have been converted to going by temp instead of time... I also don't wrap anymore ... I check in between bones in numerous places with my thermapen ... 195` is nice bite through and pulls clean from the bone... my last batch I did (13 slabs of spares St. Louis style) some were done way before others.. and most all were done in 5 hours @ 225-240 cooking temp ...


Smoking Al is the one who converted me... http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

 

[gr0uch0]

I am one of the ones that have been converted to going by temp instead of time... I also don't wrap anymore ... I check in between bones in numerous places with my thermapen ... 195` is nice bite through and pulls clean from the bone... my last batch I did (13 slabs of spares St. Louis style) some were done way before others.. and most all were done in 5 hours @ 225-240 cooking temp ...

  Although I don't use the thermometer much anymore:  texture, visual, and bend is what I typically go to, but I've been smoking bones and brisket for nearly 40 years, also.  I don't wrap, sauce, or much else--someone else can have the fads, gimmicks, and gadgets.  I do use a thermometer when I'm cooking something new and not very familiar with it, but that's about it.

 

[SmokinAl]

Been doing ribs by temp for a while, it's easy & consistent.

You get the same result time after time.

Al

 

[russmn]

Al what temp do you shoot for?

 

[SmokinAl]

Al what temp do you shoot for?

I like my ribs at 195. They are tender & juicy, but not quite fall off the bone,

If your looking for FOTB ribs I would go to 200.

Check out my rib thread, it's very comprehensive & is easy to follow.

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Good luck!

Al