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What temp for ribs?

At what internal should I take the ribs (baby back) off to rest?[p]Thanks,
B.A.

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    B.A.,[p]Can't help with temp. When the meat pulls back about a quarter inch, you're "almost done". Grab a bone tip and twist it: when you can start to rotate it, you're done.[p]
    Ken

  • BlueSmoke,[p]Thanks. They turned out great. Rested for about 45 minutes wrapped in foil in a cooler. Six slabs. Two left over. Just took the 2 remaining out of the cooler to put in the fridge, and they were still scalding hot after about 3 1/2 hours. I appreciate the advice. Just broke in the replacement fire box and plate setter, which only lasted since July![p]Regards,
    B.A.

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