Ribs - cook by monitoring the internal temp?

hvhunter · August 19, 2011, 06:20:49 AM

I made some babyback ribs the other week as outlined here: 3hrs smoke 220, apple juice wrap in foil 1 hr, remove foil - mop it and cook one more hr. I am curious if anyone uses the i.t. probe to gauge the doneness of the ribs. I felt that this batch was a little dry, as if I over cooked it. I think for tomorrows smoke I'm going to cook at 200. Any comments?

muebe · August 19, 2011, 06:29:13 AM

You cannot get a proper IT temp from ribs. You can use a toothpick to poke the meat and see if it easily slides in. You can also see the meat start to pull away from the ends and expose the bones. And the rack should be very flexible when you bend it. Making ribs is about just knowing when they are done. It takes a little practice but you will get it. The 3-2-1 method is guide but times will vary some because each rack is different. ;D

mikecorn.1 · August 19, 2011, 06:39:01 AM

What Muebe said. :)

hvhunter · August 19, 2011, 06:43:58 AM

Yes, I kinda figured the probe wouldn't be the way to go. I think dropping the temp to 200 will do the trick for me. Saturday the results will be in.

ghost9mm · August 19, 2011, 07:18:15 AM

We will be watchin, get some pictures, we all like pictures...

Bigbirdoffroad · August 19, 2011, 07:24:12 AM

Depending what you were using to monitor the smoker temp, you could have been high on the true temp.

hvhunter · August 19, 2011, 07:31:49 AM

I have the Aubins controller; it is accurate.

Bigbirdoffroad · August 19, 2011, 07:34:39 AM

Wasn't sure if you had a PID or not. Great investment. Good luck with the next try!

muebe · August 20, 2011, 08:31:34 AM

Quote from: hvhunter on August 19, 2011, 07:31:49 AM
I have the Aubins controller; it is accurate.

Make sure the temp probe is located below the lowest rack of ribs or it will not be accurate ;)