Can someone quickly let me know what the proper internal temperature is for beef ribs? I just put some on the grill 5 minutes ago (egg's at 200 now, I plan on cooking between 225-250, and was planning on pulling them off at 180 degrees internal. Does this sound right, or should they be at 200?
Also, I got some juniper berries at a local store, since I saw them and they reminded me of cat's recipe. I'd never seen them before, but when I mashed them up, they smelled just like tanqueray (sp?) gin to me. Is gin distilled from juniper berries?
It's a rainy day today in Boston, and it'll be quite a while before my Dolphins finally get a draft pick. Hopefully the ribs will be ready just in time for the 48th pick. Good luck to all your NFL teams, and let me know about the internal temp.