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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-14-2011, 11:13 PM
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#1 |
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On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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Beef ribs are smokin. Done temp?
I ran a few searches and couldn't find any exact numbers. All I managed to find was some advice in the form of "look for pullback" and one post mentioning that beef ribs are more like brisket. Should I be shooting closer to 190-200 for my ribs tonight?
Thanks, Chob |
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05-14-2011, 11:17 PM
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#2 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I'd go by feel rather than temp. When the meat begins to pull back from the bones and feels like "butta" when you probe it with a toothpick, it will be done. You want it to be tender rather than just done. Wrapping them in foil after a couple of hours can help speed up the process especially if you up the cooker temp to about 275 to 290 after wrapping.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-14-2011, 11:20 PM
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#3 |
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On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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I need a ballpark figure so that I can ignore my smoker for a few hours at a time between pokes. Any ideas?
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05-14-2011, 11:22 PM
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#4 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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What temp is your smoker?
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-14-2011, 11:28 PM
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#5 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i've never temped a rib, whether pork or beef. so i dunno.
BUT what you're looking for with beef ribs is an appearance of overdone. alot of shrinkage and pullback. try to find pictures of finished ribs more than temps. i know i have a few out there. many others have more. thats a beef rib in the back. notice the pullback. these could've cooked even longer no prob.
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05-14-2011, 11:35 PM
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#6 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I have to go to bed, but if your smoker temp is in the 225 range, start probing at an internal temp of about 180 to 190. If your smoker is in the 275 to 290 range start probing at an internal temp of around 200 to 205.
Good luck.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-14-2011, 11:38 PM
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#7 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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if you're 250 or under, 6 hours. 325, 4 hours. as a ballpark.
__________________
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05-14-2011, 11:38 PM
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#8 |
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On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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Thanks guys. It looks like we are indeed moving into brisket country up above the 190 latitude. Also that pic speaks a 1000 words.
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05-14-2011, 11:39 PM
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#9 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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um, just as aside...what are ya pokin'? every few hours....
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05-14-2011, 11:42 PM
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#10 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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not to disagree with bo, cuz he is prolly right regarding temps, but with ribs, i find appearance and feel is much more telling regarding ready to eat.
good luck. post a pic, if you can, i'll give ya an estimate "how much longer". do need to know your cooker temp tho.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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05-14-2011, 11:44 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-14-2011, 11:48 PM
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#12 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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yup, you did. sorry.
scanned right past the first reply 
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05-14-2011, 11:56 PM
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#13 |
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On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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I agree that you should poke for the final test. I also like using the probe on ribs because the probe will only ever read high. Which means I can say with confidence that my ribs are no hotter than 140 internal (as per my last reading). Edit: Thanks again. I've got a good idea of the gameplan. I'll post the results in a few hours.
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