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Old 06-01-2014, 01:40 PM   #5
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Originally Posted by Cromartie View Post
195 3-4 hours. Pull at 200. You will want to wrap them at some point in there as well.
195? Is that the internal temp?

dizzy, it's hard to get a reliable temp reading on ribs since the meat relatively thin. If you are off by 1/4" then temp can change dramatically. The bend test as described above is a much better test. Or, you can use a toothpick between the bones and cook until it goes in easily.

BTW, if you are cooking pork chops, loins or tenderloins to 160, you're over cooking it. Pork is safe at 145 internal with a three minute rest.
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