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Old 06-18-2013, 10:10 AM   #1
Is lookin for wood to cook with.
Join Date: 06-26-11
Location: Flemington NJ
Default Beef Ribs....What temp do you pull off the smoker?

I did beef ribs last weekend for the first time. I've read to pull them anywhere from 150-185...

I pulled them at 160 after about 6 hours at 225 and while they were delcious they were a little tough. Would waiting till 180+ have made the difference? Thanks

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Old 06-18-2013, 10:10 AM   #2
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they were HUGE btw...
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Old 06-18-2013, 10:15 AM   #3
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I suspect waiting would make a very large difference. I would also do a probe test like with brisket.
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Old 06-18-2013, 10:17 AM   #4
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I have no clue. I cook them until they are probe tender. I've never paid attention to internal temp.

But, I'm pretty sure that 160 isn't enough. The fact that they were tough sys that they were undercooked.

The look great, BTW.
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Old 06-18-2013, 10:21 AM   #5
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I never go by temperature, cook them until the meat shrinks from the bone and it almost feels like the bone will pull out, rest for a few minutes until they tighten then slice.
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Old 06-18-2013, 10:21 AM   #6
Knows what a fatty is.
Join Date: 03-28-13
Location: Sacramento, CA

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.
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Old 06-18-2013, 10:41 AM   #7
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Pull them when they probe like butter. I'm guessing that this would probably be 180*F+, but I don't go by temp.
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Old 06-18-2013, 10:46 AM   #8
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same here. no temp. to pull. when the meat has pulled back from the bone about 1/2 way and they look really done and probe tender, i cook another hour or so.
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Old 06-18-2013, 11:21 AM   #9
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Beef ribs are easily 200+ to render out all the fat. Those musta pulled out some teeth? ;)
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Old 06-18-2013, 11:26 AM   #10
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I also never pay attention to internal temp. They're done when they're probe tender which could be a long time with beef ribs.
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