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Quick Rib Q
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Teach42
Posts: 219
Doing some ribs right now, but due in part to trying to unload the car and put the kid to bed and all, the temperature slid around a bit. At first it was running hot (250) and at one point I went out and the temp had drifted down to 160.
Point being, I'm not sure that I trust the traditional 4.5-5 hour mark to pull them.
So what's a good internal temp to pull ribs? Or should I just pull them when they fold nicely when holding them with tongs?
Point being, I'm not sure that I trust the traditional 4.5-5 hour mark to pull them.
So what's a good internal temp to pull ribs? Or should I just pull them when they fold nicely when holding them with tongs?
Comments
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The tong trick works every time for me.If they bend rite they are done.
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Not sure if you were planning to cook them in foil at all, but that might help to cook the meat a little more after the first 3 hours.
Just a thought,
Bryan -
i like them around 190 between the bones.
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