Originally Posted by Hometruckin
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.
I guess my answer wasn't good enough? Use the bend test or the toothpick test. Ribs are ribs regardless of the pig they came from.
Internal temps for ribs is a bad idea. There isn't enough meat to get a good reading. If you are off by 1/8 inch your temp can be off by quite a bit.
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