Ribs & thermometers

Unknown

OK, I've got a Polder and I've ordered a Thermapen. When doing a rack of ribs, what do you do about temperature readings? If I use the Polder, where do you put the probe? Do you use the Thermapen too? Or, do you even bother with reading the temperature? I'm just beginning, thus the stupid questions.

Basselope

I don't claim to be the world's formost authority on ribs, but ribs are about the only thing I don't use a Polder on.

Unknown

Mick,
Not stupid. There simply aren't any real good places to measure a temperature. If you search the board you will find references to semi-cryptic rib references like 3/1/1 or 3/1/1.5[p]This kind of regimen works out pretty well for babyback ribs (haven't tried any other type, too narrow minded). The numbers relate to Hours spend cooking Indirect/foiled/direct and can be adjusted to taste. The cookbook on the Whiz's site or the submitted recipes will kind of explain the methodology.[p]I have tried sticking an instant read probe into a cooking rack of ribs - they were hot. This is one of the few meats that don't benefit from a temp reading - imho.

Brett

Mick,
Yep, thermometer is no good for ribs. You have to cook them by feel, yank them when they are floppy (but not too floppy, you can overcook them). [p]Brett

Nature Boy

Mick,
If you get a good meaty spot smack between the bones, it will tell you a little. Like if it says 165, you know you have a ways to go. But there is no magic temp to pull the ribs off at, though it is likely to be somewhere between 180 and 200. Like those below say, the only way to really tell when they are done is to feel 'em. [p]beeers
Chris