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Smokin BB Ribs tomorrow... need help

quikk20
quikk20 Posts: 6
edited May 2012 in EggHead Forum
Im smoking my first couple of racks tomorrow.  I already got my rub picked out.  Jest need advice, i'm setting temp to 250... what internal temp should i be looking for in the ribs for nice and tender... gona soak in apple juice for last hour
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Comments

  • Duganboy
    Duganboy Posts: 1,118
    I think you will find that most people don't cook ribs to a certain temperature.  At 250 degrees and depending on the size of the ribs you can probably start checking them around 4 hrs.  The best way, for me anyway, is just to pull on two of the bones and see if it pulls apart easily.  

    Other posters will give you other ways to check I'm sure.
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  • quikk20
    quikk20 Posts: 6
    that seems to be along the lines of all that i have read.... thank you
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  • Duganboy
    Duganboy Posts: 1,118
    I spray mine with apple juice every hour also.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    Spray is good, "soak" Is bad.
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 37,333

    I use the toothpick method to test for doneness-basically insert a toothpick into the meat between the bones-no resistance means done. 

    Another method, if you can cook the whole rack without cutting in half, the bend test works well as an indicator-pick up the ribs on one end with a set of tongs-if it bends about 90 degrees, done. 

    Start checking as mentioned at around the 4 hour mark but don't be surprised if you need another hour or so.

     

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • michigan_jason
    michigan_jason Posts: 1,346
    I just smoked my first rack on the xl and boy were they great. Well 2 racks, dry rubbed, at 250 indirect with smoke, took about 4 hours maybe a little more, the digi q held the temp easily and they turned out great.  You will see the meat pulling away from the bones and just grab a bone and lift it. When it pulls out as others said, they are done, remember not to make it so you cannot pick the rack up with tongs, you want the meat to pull from the bone easily when you bite it, not fall apart on the grill. I will post video and pics of mine in the morning, I just put a pork butt on and am ready to watch the tigers and go to bed.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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