When's it done?

field hand

Cooked baby backs ribs this evening, direct at 250* for about three hours, shooting for a final temp of 195*. Had the usual situation where the rib tips were about 200* and the thicker end of the slab was around 180*. The tooth pick test said the tips were done, but the other end had some resistance to the pick. I let the thicker end get to 185* and pulled them. No compliants from the consumers.
Just wondering what you do when the meat temp varies (ribs or what ever), some parts higher than desired and other parts lower. When do you pull them? Average the high and low?? Something else? Thanks in advance for your comments.

Barry
Marthasville, MO

cookn biker

Did you foil those at all? I use the 3 2 1 method.

field hand

No foil. I cooked these direct on a raised grid. I rotate and flip the slab on the hour.

Barry
Marthasville, MO

cookn biker

You might want to visit the 3 2 1 method. 3 hours naked, 2 foiled, 1 naked and sauceing. Lot's of folks spritz, I don't. Hope that helps you.

Ripnem

If you pick up the rack with some tongs, they should droop over them. Sauce or pull them.

Misippi Egger

Try Carwash Mike's Babby back class (link below) for some of the best BB's you can eat!
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

cookn biker

Shoot, I couldn't remember where that was. :laugh: :laugh: I looked high and I looked low.

Misippi Egger

Maybe it's the altitude! :laugh:

cookn biker

and a lot more!! :laugh:

Misippi Egger

:laugh: :laugh: :laugh: :laugh:

Bacchus

I'm not a foiler either.
To answer your question, I dont think 10deg or so is gonna make a difference worth noticing on ribs. I dont even check mine.

field hand

Bacchus, thanks for the response. Guess it's almost impossible to get an even temp across a piece of meat that doesn't have a even thickness.

Barry
Marthasville, MO