Spare Ribs?

[thumper]

What tender temp. should you bring Spare Ribs up to?

 

[walking dude]

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

 

[thumper]

Thank you.

 

[flash]

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.

 

[white cloud]

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.