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Rib temp
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eggenometry
Posts: 18
What internal temp should I shoot for on my ribs?
Comments
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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. -
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-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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, SMALL, 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
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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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eggenometry said:Ok cool. On one side the meet is pulled back from the bone but the other side it isn't
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
eggenometry said: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 -
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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