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Baby Back rib Internal Temp.

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Unknown
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edited November -1 in EggHead Forum
Help . . . they're on the BGE and I've forgotten the internal temp to cook to.
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Comments

  • JJ
    JJ Posts: 951
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    bb,
    If you are cooking direct at 250*. About 3.5 hrs. Check by sticking a fork into the meat. It should give very little resistance. If you are using a rib rack or inverted v-rack it will not be necessary to turn them. If they are laying flat on the grid turn every 45 min.
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  • Unknown
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    JJ,[p]Thanks! I am cooking indirect at 250. and layiing them flat this time.[p]Seems I remember reading somewhere here that an internal temp. of around 190 should be correct. [p]Needless to say, I'm using your rub. Man, that's some good stuff.
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  • BBQfan1
    BBQfan1 Posts: 562
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    JJ, I've been on this forum pretty much continuously for the past year and a half or so, and if there is one constant thing that people take from this forum, and remark upon on a daily basis, is an admiration for JJ's rub. I know you take pride in your long queing history and in being a pioneer in developing this forum, but I think your legacy is going to be that rub recipe; it gains new admirers every single day! Is there a story behind it? Is it something you've 'fine-tuned' over the years, or did it come to you complete, or is it something handed down to you from other barbecuers? It is a combination of many basic ingredients, but something about the proportions of each just makes for one damn fine rub! Any history or stories about it we should all know?:)

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  • BBQfan1
    BBQfan1 Posts: 562
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    JJ, I've been on this forum pretty much continuously for the past year and a half or so, and if there is one constant thing that people take from this forum, and remark upon on a daily basis, is an admiration for JJ's rub. I know you take pride in your long queing history and in being a pioneer in developing this forum, but I think your legacy is going to be that rub recipe; it gains new admirers every single day! Is there a story behind it? Is it something you've 'fine-tuned' over the years, or did it come to you complete, or is it something handed down to you from other barbecuers? It is a combination of many basic ingredients, but something about the proportions of each just makes for one damn fine rub! Any history or stories about it we should all know?:)

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  • JJ
    JJ Posts: 951
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    BBQfan1,
    My rub as well as my dipping sauce are the result of many years of experimenting and fine tuning. I am now in the process of fine tuning a mopping sauce.
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  • Sippi
    Sippi Posts: 83
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    JJ,

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  • Sippi
    Sippi Posts: 83
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    JJ,
    I certainly hope you'll share the mopping sauce. I'm sure that even without fine tuning, its better than most of us are accustomed to.
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  • Unknown
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    JJ,[p]The ribs came out excellent as per your advice. Thanks much for your help, and especially the timely input. It saved the day.
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  • JJ
    JJ Posts: 951
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    Sippi,[p]When I get it to my liking, I will more than happy to share it. That's what life is all about.
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