Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Baby Backs Internal Temp Question
I usually determine baby back ribs' doneness by look and feel + time, but I'm using the BBQ Guru (for the very first time, I might add) and have got the probe stuck in between the ribs. What internal temperature should I be seeking for the ribs when they're all done? BTW, I'm Egging them at 225 degrees, indirect. I'm figuring it will take about 4 hours. Thanks in advance for your help.
Comments
-
Jerr,
I pull mine off at 200-205 degrees. Ready to pull off the bone at that point.
Ron
-
Jerr,
I cook mine until the temp of the meat between the bones is 190°. [p]BTW - Hold down the ALT key and press 2 4 8 and you end up with the degree symbol. Cool stuff!
Computers are great![p]BeerMike
I think it's time for another beer!
BGEing since 2003
2 Large BGEs
Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
Living the dream in Wisconsin -
BeerMike,
NumLock must be on too.
Dave
-
BeerMike, Alt 0 get ° for me.
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum