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Old 03-24-2013, 01:12 PM   #4
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Originally Posted by Hometruckin View Post
These ribs have a rich marbled texture and I definitely don't want to cook them too dry. I will have to rely on internal temps for my first cook with these ribs and live and learn I guess! Thanks for lookin.
If you can find a representive spot to measure the IT, I bet you reach the point when the ribs will pass the bend test as Ron said.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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