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New to smoking or just want to brush up on your skills? Be sure to check out our
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Down and Dizzy Pork Shoulder
, which uses hickory smoking wood.
edited November -1
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?
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.
Still Smokin', thanks! i appreciate it i hope you and yours have a safe and happy 4th!
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