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tomorrows cook

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docbipe
docbipe Posts: 28
edited November -1 in EggHead Forum
My daughter and boyfriend are coming tomorrow to sample their first off of my Egg. I have decided on Louisiana style ribs, 2 racks in the vertical v rack, indirect with the place setter and drip pan, 5 hours at about 225. I will be using a rub I now keep on hand which is home made, and starts with a base of dijon mustard. Apple juice in the drip pan, etc. I have come to the conclusion if you pay attention to what you are doing, you CAN'T ruin the entree in the EGG!

This being said, why is there not a finishing temp on ANY of the recipies for ribs I have seen? Only times and cooking temps! Does this not go against the flow of info for everything else except chicken wings? Obviously I have some more schooling in store!
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  • Hoss
    Hoss Posts: 14,600
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    Ribs are HARD to take an IT on.If you have a thermapen,I would shoot for the same temp as Butts.195-205 IT. The BEND test is the best I have used.Pick them up from one end,about halfway down with tongs,if they bend about 90 degrees without breaking,they are REAL close.Depends if you want comp ribs or eating ribs. ;)
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