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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sain Louis Style Baby Backs

PanamaPat
PanamaPat Posts: 16
in Pork
Second time using dual probe.  Can you be effective with a probe in ribs?  Put them on @ 11:30 this morning.  Currently reading 165 on the ribs and 261 on the egg.  Using the 3-2-1 method.  Any thoughts or suggestions.
MBGE, Mini BGE, Table, Accessories, Maverick Dual Probe, Growing
· Share on FacebookShare on Twitter

Comments

  • PanamaPat
    PanamaPat Posts: 16
    The egg has now drifted to 257 the ribs are now @ 171.  What do you think?  I am concerned about using the probe in the ribs?
    MBGE, Mini BGE, Table, Accessories, Maverick Dual Probe, Growing
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,914
    My best indicators for when ribs are finished are the bend test-pick up a full rack on one end and if they bend around 90* they are finished; or the toothpick test-in and out of the thickest part of the rib meat with no resistance and you are there.  I don't use a thermo on ribs.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,209
    I don't use a probe either; I wait until the bone ends are adequately exposed and then do Lou's bend test to be sure.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,027
    Your rib cook is history now, but I never use a probe type to monitor ribs since placement can be tricky. What I do use though is my Thermapen to test doneness. Temp of meat between the bones needs to be 196 to 200 and I always check several places so I know I didn't hit a bone or a pocket throwing the reading off.
    · Share on FacebookShare on Twitter
  • PanamaPat
    PanamaPat Posts: 16

    Thanks for the information.  Will remember and put to use on next ribs.  Will be purchasing a Thermapen.

    MBGE, Mini BGE, Table, Accessories, Maverick Dual Probe, Growing
    · Share on FacebookShare on Twitter

Categories