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Ribs - when are they done?
Comments
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personally, i never test rib temps because i go 150 degrees for 8 hrs... Meat peeled off the bone 1/4 to 1/2 inch, good to go.
chris -
sacker8472,[p]165 to 170F [p]205 is way too overdone
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I think you mean 250 degrees for 8 hours. That seems a touch too long for me. I usually go 250/260 for about 6 hours until the meat pulls back and the slabs bends in the middle when held by tongs. Good luck, Tom
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This the recipe I use.
Ross
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html -
sacker8472,[p]This is the ultimate test. when you pick 'em up on a side and they bend about 90°on their own, they're done. I've really never taken their temperature.[p]
[ul][li]Done Ribs[/ul] -
yeah tom, my bad 250 for 8 hrs----sorry for the type-o
chris -
I agree with BT
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sacker8472,[p] You have a few more answers on the New Forum.[p]It is tough to take an accurate temps on ribs, because the meat is thin and too close to the bone. I agree with picking them up with tongs and checking for the bend.[p]
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First, thanks for all of your responses. I love this forum. I cut my racks in half to place on rib racks. Would the same 90 degree bend rule apply?
Also, it looks like a few of you do not use rib racks. Can you fit more ribs on this way? I am looking for a way to maximize the number of ribs I can cook at once as I am currently limited to about 3.
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