Rib temp when done?

Redpig

I am smoking 3 racks of loin back ribs using the 3/1/1.5 method. I have done these using this techniques a few times and I was wondering if there is a certain temp to use versus the time noted above. Everytime I've done ribs using GFW's method they've come out excellent. The last time they were exceptional and I think the temp was about 190 internal. Is this to high or can I pull them sooner? Hats off to TimM, JSlots, GFW and others who have given me very useful info in the past. Getting ready to add a small or medium to soon and won't stop there! I'm using my old smoker as a storage container for my supplies for the BGE! Also makes a nice shelf for my favorite beverage.

RRP

Redpig,
I go for the gold when my Thermopen says 185° in the meat between the bones, but don't be fooled when they first come out of the foil they are higher than that. Works for me!

Redpig

RRP,
Thanks. 185 sounds reasonable. I don't check the temp out of the foil anyway. I put the probe in when it goes direct/ I have a very nice rub recipe if you want it. Makes for a wonderfully tasty rib unlike any you've ever had.

RRP

Redpig, I'd be honored if you care to email it to me or post right here for all to see.

Redpig

RRP,
Here is the recipe. I got the idea from the "How to Grill" book by Steven Raichlem. I changed a few things that I didn't like and besides, we all know that the recipes in most books aren't the 'real' recipe. So, here's my version. Try it and I don't think you'll be disappointed. Keep in mind that this is not your usual BBQ Rub.[p]3 Tablespoons Instant Coffee
2 Tablespoons Coarse Salt (I use kosher)
2 Tablespoons Dark Brown Sugar
2 Tablespoons Sweet Paprika (I use Hungarian)
2 Teaspoons Black Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Unsweetened Cocoa Powder
Combine all thoroughly.
Remove membrane from ribs.
Coat ribs with plain yellow table mustard.
Coat ribs with rub.
Smoke using 3/1/1.5 method (GFW's recipe)
Remove, let rest for a few minutes and put sauce of choice on (I use GFW's). If you do, make sure you use Red Wine Vinegar because it makes a huge difference.

Tim M

Redpig,[p]I am of the opinion that 185 is the minimum and 190 is better and 195 is sure to pull clean off the bone. [p]Enjoy[p]Tim