The BBQ BRETHREN FORUMS. - View Single Post - Beef Ribs....What temp do you pull off the smoker?

RemoGaggi · 06-18-2013, 10:21 AM

Are you sure your smoker is running at 225? It seems to me that your smoker might be running a little lower than 225 if you can smoke for 6 hours and the ribs are still not done.
For doneness, I usually use a toothpick and if it goes into the meat with very little resistance, then it's done for me.
BTW, the ribs look so good right now. I wish I could get meaty ribs like that around here.

06-18-2013, 10:21 AM	#6
RemoGaggi Full Fledged Farker Join Date: 03-28-13 Location: NorCal Name/Nickname : RemoGaggi	Are you sure your smoker is running at 225? It seems to me that your smoker might be running a little lower than 225 if you can smoke for 6 hours and the ribs are still not done. For doneness, I usually use a toothpick and if it goes into the meat with very little resistance, then it's done for me. BTW, the ribs look so good right now. I wish I could get meaty ribs like that around here. __________________ Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven.