Meat temp sensor with ribs?

Big Green Nephron · January 2015

Hi gang,

I have a large BGE, and for many cooks I use my CyberQ to manage the temp of my egg. For ribs, I've used it to manage the pit temp, but have never stuck a meat temperature probe into the ribs. Does anyone use a meat temperature probe for ribs, or does everyone do it by time/feel?

Just a thought before I pull out some ribs for SB Sunday.

Cheers!

Jeremiah · January 2015

No. Time, feel, and look. And try to avoid this:

RRP · January 2015

No I do not since I'm now a fan of turbo ribs so I'm done in 2 hours or less. OTOH I do use my Thermapen to verify doneness as the meat between the bones should be between 196 and 202.

tisoypops · January 2015

@RRP‌ what temp do you do your turbo ribs at? I've only done them low and slow. Wanna try turbo this weekend.

RRP · January 2015

330 indirect bone side down for first hour flip for another, but start checking after 50 and if I sauce I'll start at that time. Seldom goes over 2 hours. I never foil. Good luck and give it a try!

tisoypops · January 2015

Awesome thanks I'll be trying this for the super bowl. Think I'm gonna get some bad byron's butt rub.

lousubcap · January 2015

I am a fan of the toothpick test for "doneness". Insert in the thickest rib meat and get little to no resistance and you are done. Works for beef and pork ribs of any cut-and especially useful if you half the pork rib racks. FWIW- (Edit-never have used a thermo on ribs.)