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I am cooking two racks of ribs (newbie), What temp should they be pulled
I pull by time and do not worry about the temp. How you cooking them what type, and what temp?
When you can twist one of the bones out and the meat has pulled way back from the end of the bone.
Car Wash Mike
Like the other replies. No temp. The meat is pulled back about 1 to 1 1/2 inches or when you pick them up, the almost break apart.
1 rack baby backs
1 rack St. Louis style
Been cooking 4 hours @ 250 dome
They seem to bend easy, but cannot turn the bones
Are they about done?
Or they do break apart.
I had trouble finding my pictures.
Looking good, Pooter.
I just got through cooking and eating some ribs (or trying to eat them) and I did everything I was supposed to do. They were terrible. Very tasty and moist although a bit spicy hot, but they were extremely tough. Totally unappealing.
I prepped them about an hour with a self-made rub recipe supposedly famous in Memphis. I set up the Egg for indirect cooking @ 215/220° grid (about 260/270° dome) and starting misting them with a cane vinegar and white grape juice mix at least once an hour after two hours.
I used my BBQ Guru to maintain temperature.
I continued this for five hours and then basted some John Henry BBQ sauce for about 30 minutes. I never did see any sign of tenderness or pulling away from the bone so I foiled them and let them set off to the side while I made a side dish.
These ribs were even hard to cut. Worst I've seen. And I paid premium dollar for them in our favorite meat market.
I haven't a clue as to why they were so tough.
Thinking I should stick to Butts.
Spring "Rib Bone Connected To Itself" Chicken
Car Wash Mike
My good friend, Leroy. When my legal issues go away. Make room for me and my ribs. Kick the monkey out of the Spa, Okay?
Spring "Need Learning. Teacher Coming" Chicken
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