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Quick Rib Q

Teach42Teach42 Posts: 219
edited 5:46PM in EggHead Forum
Doing some ribs right now, but due in part to trying to unload the car and put the kid to bed and all, the temperature slid around a bit. At first it was running hot (250) and at one point I went out and the temp had drifted down to 160.

Point being, I'm not sure that I trust the traditional 4.5-5 hour mark to pull them.

So what's a good internal temp to pull ribs? Or should I just pull them when they fold nicely when holding them with tongs?

Comments

  • HossHoss Posts: 14,600
    The tong trick works every time for me.If they bend rite they are done. ;)
  • Not sure if you were planning to cook them in foil at all, but that might help to cook the meat a little more after the first 3 hours.

    Just a thought,
    Bryan
  • smoky bsmoky b Posts: 648
    i like them around 190 between the bones.
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