Desired internal temp for Baby Backs?

TheDirtyBurger

I currently have 6 slabs of baby backs in my LBGE. I used the weber grill rack for 5 and then cut one slab in half and leaned each half against each end of the rib rack. Anyway. I have had them in there about 2 hours at around 230*. Just wondering what the best internal temp is to pull them. There will be no wrapping in foil or braising or anything. Just ribs on the egg, when they are done we eat them.

thanks

Unknown

Where in the H3II are ya going to stick that thermometer? In the bones?

Pick a rack or two up by the middle. If the meat cracks, they're done.

Iowa State Egger

I am far from a expert on this, but I have done baby backs on the Egg a dozen times or so. From what I have read and my personal experiences, it is tough to cook to a temp on ribs. I usually cook mine between 225 and 250 for around five hours. I am sure others way give you their thoughts about the texture of the rib which also helps.

FlaPoolman

My favorite method ala CWM

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

TheDirtyBurger

I know all about the bone pull test, the bending/cracking. I use them too. BUT, Last time I did ribs those things all came through but guess what, I got sick as a dog (on an ECB, not BGE). I am crazy about meat temps and doneness. But to answer your questions NoDummyHere, I know a place to stick it :woohoo:

RRP

I go for the usual 5+ hours at about 250 dome and then do the visual and bending tricks. OTOH I also find that at that point the meat between the ribs is 196° using my Thermapen.

Buster Dog BBQ

According to the pork producers 137 degrees is the safe temp for pork. Pick them up in the middle, if they bend the ribs are done and will be tender. They will also be more than 137 degrees.

Gandolf

As a personal preference, I like them to be about 190 internal. However, I do them at 250 dome for 5 hours or so like everyone else, then check the internal temp and go from there. Nothing hard and fast about the 190, but I like them.

Nature Boy

Howdy El Dirty
First, I'd put a little more heat to 'em. 250 at least. And like was said, cook until they are very flexible or you can slide a toothpick in and out of the meat almost effortlessly. Internal is probably gonna be 190 or more, unless you continue cooking real low and long...in which case they might get tender before they hit 185.

Enjoy!
Chris