ribs read 140 degrees

[nickdentist]

I have just finished smoking my baby back ribs using the 2-2-1 method. smoked in the area of 225-245 the whole time. The temp of my ribs after the 5 hours is just 140. They look and feel done. Should i keep them on the smoker till they get to about 160? I dont want to risk over cooking them.

Thanks

 

[gypsyseagod]

is that stock pit temp. gauge temp.,digi probe,or what else ?? do they have some tug or is the bone slipping ?

 

[bigal]

Is your smoker temp correct/accurate? Your meat thermom?

I haven't done b-backs for a long time and never used a thermom on them. When I did them it was quite obvious they were done.

I would rather overdo than underdo. But then again, I only use a thermom on butts and brisket to give me an idea of when to start check'n to see if it's ready.

Error on the safe side. Wish I could help more. If you have a cooler spot on the smoker move them there till someone intelligent gets here.

 

[redbrinkman1955]

I always use a electric therm and monitor while cooking I learned to go by temp instead of time
Good Luck and Good smoking
Redbrinkman1955

 

[gypsyseagod]

almost impossible to use a thermo on ribs- fer me(& only me) i go by the pullback & tug test @ every stage. if yer thermo'ing them ya can be off by the thermo in the fat or hitting the bone.... i'd say tug a nub off the end & see how it tastes for you ... there ya go.. if thats good it's done, if not- foil fer an hour or oven @ 275 fer an hour just to make sure...