Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Meat temp for Ribs

Why1504Why1504 Posts: 277
edited 12:55PM in EggHead Forum
I am using my guru for the first time with ribs. What should I use as a internal temp for my ribs? Thanks.


  • tach18ktach18k Posts: 1,607
    FNP, I do about three racks of BB at 250 dome and 4 hours of straight cooking time. Never check the meat temp.

  • BordersBorders Posts: 665
    FNP, shoot for 200 internal, just like pulled pork.

  • SmittySmitty Posts: 19
    Where would a rib have enough meat on it to insert a probe and not touch bone or fat or air? Just wondering . . . I don't think a temp probe is necessary in this case. You'll know they're done by looking at em.

Sign In or Register to comment.
Click here for Forum Use Guidelines.