Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

babyback question

Vegas SlimVegas Slim Posts: 166
edited November -1 in EggHead Forum
ok here comes another stupid one!! how do you all tell when your ribs are done BESIDES temp? i usually puell when you pick the rack up and the bend causes it to tear the meat any other ways to tell?


  • Vegas Slim,
    I go by appearance, the should pull back 1/4" to 3/8", they should look thoroughly cooked, no visible fat. I usually start picking a little near the end, when it pulls easy they are probably done. Anymore I usually pull an end rib, that is over cooked a bit which lets me visually check the second from the end. I also sometimes just lift an end to see if the rack is about to fall apart. You eventually get a pretty good feel for the doneness. I bet we've cooked babyback ribs 30 or 40 times now. Each time is different, but our consistency has been excellent. I never use a thermometer, when I do, they never come out as good as when check with the above noted tests. Good luck.

  • Vegas SlimVegas Slim Posts: 166
    Still Smokin', thanks! i appreciate it i hope you and yours have a safe and happy 4th!

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