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-   -   St Louis Ribs finish temp? (https://www.bbq-brethren.com/forum/showthread.php?t=63110)

Smoked Ham 06-06-2009 01:01 PM
St Louis Ribs finish temp?
 
I am smoking my first racks of St Louis Ribs today, what temp should I look for at finish?

HeSmellsLikeSmoke 06-06-2009 01:10 PM
Very few use internal temps for ribs. When the meat has pulled back about a half inch from the end of the bones and the rack bends fairly easily when you lift it from one end, they are done.

bbq lover 06-06-2009 01:18 PM
what he said also 165 internal is a number we use

Bbq Bubba 06-06-2009 02:18 PM
How the hell do you measure the temp of ribs when you have a 1/4" of meat at the most?

Go with the bend test. Pick the rack up from one end and if it droops to almost 90*, they're done!

Smokin Mike 06-06-2009 03:25 PM
what bubba said, you will see the meat start to separate, done:-D, rest allitle, and enjoy :-D

Bacon 06-06-2009 05:22 PM
Its the bend in the rib and the meat from the bones retreacting. I don't know or have ever known of anyone checking for internal temps on ribs.

Once you smoke a couple of racks you'll get a feal for the right time. Ribs reall are about timing. Not to much on internal temps. 220-250 4-6 hours.

Meat Burner 06-06-2009 05:49 PM
What Bubba said! Temps are not a criteria for ribs. Good luck bro!!

JD McGee 06-06-2009 05:54 PM
See all the above...^^^...plus you can add the "tear test"...

Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right

Good Luck...:-P

bbq ron 06-06-2009 06:45 PM
don't really know what else to say, they are all right so good luck:-P:-P

NCGuy68 06-06-2009 07:29 PM
As has been mentioned, I look for the meat to pull back from the bone ends a tad........

I then insert a toothpick between the bones. If it goes in easy and pull out clean, them ribs are done.

Smoked Ham 06-06-2009 08:33 PM
Quote:
Originally Posted by Bbq Bubba (Post 943723)
How the hell do you measure the temp of ribs when you have a 1/4" of meat at the most?

Go with the bend test. Pick the rack up from one end and if it droops to almost 90*, they're done!
The ones I got were really thick, about 3/4 to 1 inch thick, two slabs weighed about 3.75 lbs each. So I was able to stick probe in, I also did the bend test and that seemed to help me as I am still learning.

Thanks for everyone's help :grin: they turned out great.

Meat Burner 06-06-2009 08:53 PM
Good for you.


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