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Do ribs plateau?

Steve-BSteve-B Posts: 339
edited 8:02PM in EggHead Forum
I started some pork spareribs awhile ago and decided I was going to stick a polder in it. They were big meaty ribs so I had a nice place to put the probe in. I have the egg set at 225°. The temp raised quickly until about 147°. It took about an hour+ to get to this point. Since then they only raised from 147° to 151° (about 80 minutes). I never thought about it before, but is this the same thing we see in pork butts and briskets? [p]Steve-B


  • Nature BoyNature Boy Posts: 8,523
    Howdy Steve!
    Any cut of meat that has tough connective tissue has a plateau, and ribs are definitely in that category. At 225 dome, indirect, those meaty suckers wil probably take 6-8 hours.[p]Have fun!
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  • Steve-BSteve-B Posts: 339
    Nature Boy,[p]I figured it was more an issue of connective tissue rather than thickness or weight of the meat.[p]When I have done them this way in the past 5-7 hours is what it normally takes. I just ate the rib tips, and if that any indication I will be real happy with these. [p]Steve-B
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