Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-19-2006, 11:06 AM | #1 |
Knows what a fatty is.
Join Date: 12-19-05
Location: Fort Worth Texas
|
Internal Rib Temp??
What temp is "done" 165?, hotter? cooler?. Does anybody ever probe the meat in between the bones. What temp is too high? What temp are the ribs juiciest? Dry? Any input is better than none. Thanks in advance!!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=green]Wishin I was fishin or cookin...anywhere but workin!![/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000]Pit by Jambo (Jamie Geer) 5'x25" mfg date 2005.[/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000][/COLOR][/SIZE][/FONT] |
|
07-19-2006, 11:21 AM | #2 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
|
I think ribs are done when they look and feel right as opposed to some certain internal temperature. I check for the flexibility of the rack, the force needed to separate individual ribs, rebound (springiness) to pressing on the meat and the amount of pull-back on the bone. I find that with the exception of pork butt, prime rib and chicken (this list is not ment to be all inclusive), temperature does not give a good indication of when ribs (or brisket for that matter) are done.
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week Last edited by RichardF; 07-19-2006 at 02:33 PM.. |
|
07-19-2006, 02:27 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
I agree with Richard... there's not enough meat to get a good temp without being close to bone... I go by look and feel.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
|
07-20-2006, 02:01 PM | #4 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
|
Anymore I can look at them and see if their done.
__________________
[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
|
07-20-2006, 02:15 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
I do not check rib temp, but there are people who do.
The temp I hear most is 200 degrees. But, this is one of those things you can ask and get a thousand conflicting ideas. What ya need to do is try it--stick a probe in there and see what happens. They will be good eats no matter how you measure doneness, so make up your own mind TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
07-20-2006, 03:42 PM | #6 | ||
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
|
From the transcript of the "Pork Fiction" Episode of Good Eats:
Quote:
Quote:
__________________
"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
||
|
07-20-2006, 09:27 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
I pick up the rack at one end and when the rack bends beyond 45* they are usually done.
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
07-21-2006, 08:10 AM | #8 |
Knows what a fatty is.
Join Date: 12-19-05
Location: Fort Worth Texas
|
Thanks Bro's. I have to keep on keeping on!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=green]Wishin I was fishin or cookin...anywhere but workin!![/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000]Pit by Jambo (Jamie Geer) 5'x25" mfg date 2005.[/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000][/COLOR][/SIZE][/FONT] |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Internal Temp Question... | Smoked | Q-talk | 9 | 08-08-2011 07:17 PM |
Internal temp | Zedsdead | Q-talk | 4 | 05-30-2010 11:10 PM |
What's the Internal temp for a | jacob | Q-talk | 5 | 01-16-2008 03:56 PM |
Rib Internal Temp | rlic80 | Q-talk | 14 | 09-07-2007 03:57 PM |
What internal temp do you take... | wishinfishin | Q-talk | 11 | 12-28-2005 08:27 PM |
Thread Tools | |
|
|