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Pork sparerib temp question
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Captainjimpark
Posts: 299
good morning,im using a maverick pro temp meat thermometer for the first time.and it's also my second time using any type of thermometer.my question is what temp should I cook pork spareribs to?It says pork 160 on it. Thanks
Comments
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I like mine in the 185-190 range. Hardly never probe for temp though... Usually use the bend test~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I never cook spares to IT. I look for the meat to pull back on the bones just a bit and probe toothpick tender.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Thank
Ya I was wandering how the temp probe would work in something so thin. -
For ribs, I usually target the same as a butt. 195-200*, but also look for pull back on the ribs 1/4"-1/2" and toothpick test.Cincinnati, OH
Large BGE -
Toothpick tender. I've never temped ribs. Probably temp range @jetman96 mentions or a little higher.Sandy Springs & Dawsonville Ga
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Never have temped a rib cook. Go with the tooth-pick test for the win. Insert in the between bone meat-no resistance and you are there. If running around 250-260*F on the calibrated dome expect 5+/- hours for the cook but always with the feel for the finish. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Many thanks to everyone!!
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Tooth pick, draw back off the bones and the 90 degree or more bend test.
Tooth pick is the best, never had an issue with it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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