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Ribs question

Unknown
Unknown
edited November -0001 in EggHead Forum
Do you guys check the internal temp on baby back ribs to see if they are done or do you just take them off when the meat has pulled back from the bone about ¼-½"? If you do use the thermomoter method, what temp do you look for?[p]Thanks,
V. Kelley
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Comments

  • Rumrunner
    Rumrunner Posts: 563
    Hugh Jass, whenever I have checked the temp on ribs, they started to pull from the bone nicely at 185°. I don't prefer my ribs to 'fall off' the bone, so will pull ribs at approx 170° and foil for a few minutes.

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