Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Ribs question

Options
Unknown
Unknown
edited November -1 in EggHead Forum
Do you guys check the internal temp on baby back ribs to see if they are done or do you just take them off when the meat has pulled back from the bone about ¼-½"? If you do use the thermomoter method, what temp do you look for?[p]Thanks,
V. Kelley
· Share on FacebookShare on Twitter

Comments

  • Rumrunner
    Rumrunner Posts: 563
    Options
    Hugh Jass, whenever I have checked the temp on ribs, they started to pull from the bone nicely at 185°. I don't prefer my ribs to 'fall off' the bone, so will pull ribs at approx 170° and foil for a few minutes.

    · Share on FacebookShare on Twitter

Categories