Help with Ribs - 2-2-1 Method - Do I need to monitor Internal Temp

jwfortune

I smoked my first batch of ribs on my new BGE Sunday for 4.5 hours at about 220 degrees - low and slow.  I didn't turn up the heat to the recommended 250 to 260 because I noted the internal temp of the ribs getting up to 200 degrees when I wrapped them in foil on the second 2 hours.

Should I not worry if the internal temp on the ribs get too high on a rib smoke?

SoCalTim

No, internal temp is something you don't bother with on ribs ... it's a 2-2-1 cook. They are done when they pass the 'bend' test at about 4.5 hrs.

Myself, I do my BB's @ 275 straight thru for about 4.5 hrs, no spritzing, no looking, no nothin' ... I just let the egg do it's thing.