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Mid-cook Beef Ribs Follow-up - HELP Please!

TXEgger
TXEgger Posts: 20
edited November -0001 in EggHead Forum
Sorry for the double post, but I am a bit desparate here.

Beef Ribs are at 185 and dome is at 240-250. Don't want to serve them until 5:30 or 5:45 (1.5 hours from now). They have been on for about 3 hours. Sprayed them with apple juice an hour ago.


At what temperature do I need to pull them? Any help on how to not screw this up over the next 1.5 hours? This is my first time smoking, and I am tryign not to make a disaster of this meal.

Thanks again.
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Try dropping the temp to 225F. They usually take me 6-7 hours. If they appear to be getting overcooked, take them off and cover with foil and leave on the counter. They will stay warm an hoour of so.



    RIBSBEEFBACK2298.jpg

    General Tso

    RIBSDONE.jpg
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  • TXEgger
    TXEgger Posts: 20
    Ok, now I feel stupid. The temperature probe was sticking out the other side of the rib and was close to the grid :(

    Now it appears as though the ribs are around 145 degrees. Is there a temperature they must reach before I pull them? Also, what is the best temp to pull them at?

    Thanks to everyone for helping me through my first smoke. Lots to learn.
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  • Richard Fl
    Richard Fl Posts: 8,297
    I have never taken their temperature. When the meat starts to pull back like in the picture, I take a sample. MMMM good.
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  • Unknown
    Unknown
    Mine usually go 6-7 hours @ 250. Never temped 'em but I would suspect they are around 200* internal.
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    Are they beef short ribs or beef back ribs? Makes a difference for me. For back ribs (cut from the ribeye), I go more by appearance than an internal temp.
    With whole short ribs, I get them to 190-200 like a chuck roast, but still take appearance into consideration, like how much the bone has drawn back.
    Knoxville, TN
    Nibble Me This
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  • TXEgger
    TXEgger Posts: 20
    Thanks to everyone for the help. For being my first time, I was relatively happy with how it turned out. I think I will be able to do better next time.

    They cooked for about 4.5 hours, but I think I could have let them go another hour. They had started to draw back on the bone, but I think they were still a little to fatty. I suspect if I had let them go longer, more of the fat would have rendered off.

    Getting the temp right was a bit trickier than I thought it would be, but once I got the right settings, I didn't have to adjust much.

    The pecan wood was a great flavor. And I tried three different rubs. Next time I might try basting with sauce.

    Unfortunately, things were a bit hectic at the end and I forgot to take pics, but everything looked great.

    Thanks again to everyone.
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