Rib Temp and Safety

[orion39]

My question concerns the cooking of ribs at too low a temperature and if the dangers of food poisoning can occur.  I like that 180 Degree F, but I am concerned about that.

Bradley recipes and many other recipes start the cooking at 225 Degree F.  A couple of other Pellet Cooker Manufacturers recipes start at a lower temperature and excerpts are provided:

Recipe 1.

Smoke at about 180°F (82°C) for 4-6 hours, turning racks occasionally.  Then, turn temperature up to 225°F (107°C) and finish for another 2-4 hours until you are happy with the texture.

Recipe 2.

Smoke the ribs, meat-side up, for 3 hours. (Not sure what the temperature is but it surely is not 225 degrees F) Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225 degrees F.

Incidentally,  I got "burned" the last three times that I bought Baby Backs.  All three were enhanced and each manufacturer had a different labeling process. Now I bring my magnifying glass. He He I should have known better on the last ones as they just looked to good. Does anyone have any positive comments about enhanced ribs??? I am sorry but they just taste to much like ham for me.

[Habanero Smoker]

Why do you feel you should cook your ribs at 180°F?. I rarely cook my ribs in the Bradley any more, and I use a pit temperature of 250°F, from start to finish, and obtain great results. I'm now thinking about using 270°F.

The 180°F is borderline, because the temperature near the surface of the meat can be as much as 40°F lower. With  a pellet cooker, after loading the meat, the cooker will bring the pit up to temperature fairly quickly, not so with the Bradley. With the Bradley, you will be below 180°F for a longer period of time. You can take into account that smoke has antimicrobial properties which may give you some leeway using lower temperatures. But my feeling is, it may be good for the pellet cookers, but not using the Bradley. You may want to compromise and select a temperature of 200°F to start, which would be a safe temperature; then bump it up.

I'm with you on the enhanced pork. I don't get the ham flavor, but an overly salty taste, and a metallic after taste. I don't see much enhanced pork in my area any more. Often when stores now advertise their pork sales, they will always add "Natural, no salt water or other ingredients added".

[orion39]

I am not that experienced for cooking the ribs and I just equated that 180 Degree F as being a slower cooking time and therefore a more tender rib.

[Habanero Smoker]

Cooking at 180°F doesn't necessarily get you a more tender rib, I'm sure with the pellet cooker they are trying to extend the time the ribs have to smoke. In the Bradley 2 - 3 hours of smoke is more then enough. When I cooked ribs in the Bradley I would only use 1:40 hour of smoke.

In competition, a lot of the cooks are using 270°F, but 250°F is the norm; and they are producing good to great ribs. Plus you are cooking Baby Back; they have less connective tissue. With 200°F, you are not looking at much difference as it pertains to cooking (although you need to adjust times), it is more for an extra margin of safety.

[iceman]

Cooking at 180°F doesn't necessarily get you a more tender rib, I'm sure with the pellet cooker they are trying to extend the time the ribs have to smoke. In the Bradley 2 - 3 hours of smoke is more then enough. When I cooked ribs in the Bradley I would only use 1:40 hour of smoke.

In competition, a lot of the cooks are using 270°F, but 250°F is the norm; and they are producing good to great ribs. Plus you are cooking Baby Back; they have less connective tissue. With 200°F, you are not looking at much difference as it pertains to cooking (although you need to adjust times), it is more for an extra margin of safety.

Bingo!  :)