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beef ribs

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Aron
Aron Posts: 170
edited November -1 in EggHead Forum
Can someone quickly let me know what the proper internal temperature is for beef ribs? I just put some on the grill 5 minutes ago (egg's at 200 now, I plan on cooking between 225-250, and was planning on pulling them off at 180 degrees internal. Does this sound right, or should they be at 200?
Also, I got some juniper berries at a local store, since I saw them and they reminded me of cat's recipe. I'd never seen them before, but when I mashed them up, they smelled just like tanqueray (sp?) gin to me. Is gin distilled from juniper berries?
It's a rainy day today in Boston, and it'll be quite a while before my Dolphins finally get a draft pick. Hopefully the ribs will be ready just in time for the 48th pick. Good luck to all your NFL teams, and let me know about the internal temp.
Thanks,
Aron
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  • Tim M
    Tim M Posts: 2,410
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    Aron,[p]Juniper berries are added to flavor gin. Gin is just grain alcohol with juniper berry juices added to it. [p]Beef ribs take a really long time to cook and longer is better than shorter. I have never measured the meat temp but I would think 180 would be a real minimum. I do mine for 5-6 hours at 275 deg indirect. Let us know how they come out.[p]Tim
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  • Wardster
    Wardster Posts: 1,006
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    Aron,
    I am doing beef ribs too. Have them indirect at 225. Been on since noon and I plan to cook them until 6ish. My first attempt at them so I'm hoping for the best.

    Apollo Beach, FL
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  • Aron
    Aron Posts: 170
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    Tim M,
    Does it make a difference if they're short ribs versus regular beef ribs? Reason I ask is that it's only been an hour at 250 indirect and they're already up to 140. I assume that as they raise internal temp that they will cook slower (b/c difference between meat and grill temp is closer), as well as a possible plateau. But I'll take your word for it and leave them on past 180, and go at least to 200 internal. Thanks.
    --Aron
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  • Tim M
    Tim M Posts: 2,410
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    Aron,[p]The length of time is more to let the grease render than to make it safe to eat as far as the meat temp is concerned. Them rascals are pretty tough and greasy.[p]Tim
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