Smoked Ham
Knows what a fatty is.
I am smoking my first racks of St Louis Ribs today, what temp should I look for at finish?
St Louis Ribs finish temp?
- Thread starter Smoked Ham
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
Very few use internal temps for ribs. When the meat has pulled back about a half inch from the end of the bones and the rack bends fairly easily when you lift it from one end, they are done.
B
bbq lover
Guest
what he said also 165 internal is a number we use
Bbq Bubba
somebody shut me the fark up.
How the hell do you measure the temp of ribs when you have a 1/4" of meat at the most?
Go with the bend test. Pick the rack up from one end and if it droops to almost 90*, they're done!
Go with the bend test. Pick the rack up from one end and if it droops to almost 90*, they're done!
Smokin Mike
is Blowin Smoke!
what bubba said, you will see the meat start to separate, done:-D, rest allitle, and enjoy :-D
Bacon
is Blowin Smoke!
Its the bend in the rib and the meat from the bones retreacting. I don't know or have ever known of anyone checking for internal temps on ribs.
Once you smoke a couple of racks you'll get a feal for the right time. Ribs reall are about timing. Not to much on internal temps. 220-250 4-6 hours.
Once you smoke a couple of racks you'll get a feal for the right time. Ribs reall are about timing. Not to much on internal temps. 220-250 4-6 hours.
Meat Burner
Quintessential Chatty Farker
What Bubba said! Temps are not a criteria for ribs. Good luck bro!!
JD McGee
somebody shut me the fark up.
See all the above...^^^...plus you can add the "tear test"...
Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right
Good Luck...
Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right
Good Luck...
NCGuy68
Full Fledged Farker
As has been mentioned, I look for the meat to pull back from the bone ends a tad........
I then insert a toothpick between the bones. If it goes in easy and pull out clean, them ribs are done.
I then insert a toothpick between the bones. If it goes in easy and pull out clean, them ribs are done.
Smoked Ham
Knows what a fatty is.
The ones I got were really thick, about 3/4 to 1 inch thick, two slabs weighed about 3.75 lbs each. So I was able to stick probe in, I also did the bend test and that seemed to help me as I am still learning.
Thanks for everyone's help :grin: they turned out great.
Meat Burner
Quintessential Chatty Farker
Good for you.
