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Discussion in 'Pork' started by thumper, Feb 4, 2008.
What tender temp. should you bring Spare Ribs up to?
you don't do ribs by temp
look to the left of the page......under links and advice by jeff.........scroll down to the 3-2-1 method
To hard to get a meat temp probe in them. Time is your friend and 3-2-1 is a good guideline to start with.
I did a slab yesterday. Pretty much stuck with 3-2-1 which I have in the past. But I should of done the one part this time either alittle hotter or alittle longer. They were way to tender for me, you could not tell by lookin at it if it was fat or meat when eating them.