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Rib temp

What internal temp should I shoot for on my ribs?
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Comments

  • None. Ribs are done when you pick up a rack by one end and the other end bends down and almost breaks.
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  • I forgot to mention that I am now at 170 after 4 hours. And I did not wrap the in foil at all.
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  • Temp doesn't matter with ribs. Like I said, try the bend test. The meat should also have pulled back from the ends of the bone a little bit.

    Some people also try inserting a toothpick and if it goes in with very little resistance, it is done.
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  • Mattman3969Mattman3969 Posts: 4,705
    The bend test like mentioned above is how I tell. Pick the rack up by one end and it should bend atleast a 90* You can also do the toothpick test. The toothpick should slide in and out like buttah

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    Large BGE. Small BGE Henderson, Ky.
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  • td66snrftd66snrf Posts: 774
    I agree with Boileregger. The meat will recede from the bone. If you feel the meat between the bone it will start to firm up kinda like a well done steak. ( Not that I cook steaks to well done.)
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • Ok cool. On one side the meet is pulled back from the bone but the other side it isn't
    image.jpg 2.1M
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  • Don't know if you can tell from the pic but I think I'm going to pull the I did the bend test and fell to 90.
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  • td66snrftd66snrf Posts: 774
    Ok cool. On one side the meet is pulled back from the bone but the other side it isn't
    I don't cook my ribs meat side down. Meat up bones down only. And yes the meat will only recede from bony end. Looks like they're done to me.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • jaydub58jaydub58 Posts: 1,615
    Don't know if you can tell from the pic but I think I'm going to pull the I did the bend test and fell to 90.


    OK, from the bend test they're done.

    Enjoy!

    John in the Willamette Valley of Oregon
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  • thanks td... yea i cooked bones down but just turned them over for the pic... but i pulled them and they turned out great! thanks for the help!
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