View Single Post
Unread 03-24-2013, 12:19 PM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
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.
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.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


1 members found this post helpful.