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Ribs r done???
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daffy1909
Posts: 498
At what time do u pull baby back ribs??? Been a while been cooking at 225 for three hours
Comments
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It's all about the feel-probe the thick rib meat with a toothpick and if you get no resistance you are there. Some like the "bend" test but I have better luck with the good ol' toothpick. And at 225*F (calibrated dome?) you likely have a few more hours in front of you. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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+1^^^^^. Bend test too. When you pick up whole rack it bends about 90 degrees. Calibrated thermo important for obvious reason.Sandy Springs & Dawsonville Ga
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what they said.
you've got a few more hours to go. can bump to 250, 300 if you want to speed it up a bit
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Thanks everyone!!!
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Next go around do 240 for 5 hours. Sauce last 30 minutes then pull and devour. Will be best ever! Good luck!Brandon, MS
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They turned out great!!! Best so far, not much of a smoke ring, but flavour was great!
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Now it's time to have a few beers, then on to the spiced rum!!! Enjoy your evening everyone!!
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