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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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06-18-2013, 10:10 AM | #1 |
Is lookin for wood to cook with.
Join Date: 06-26-11
Location: Flemington NJ
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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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06-18-2013, 10:10 AM | #2 |
Is lookin for wood to cook with.
Join Date: 06-26-11
Location: Flemington NJ
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they were HUGE btw...
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06-18-2013, 10:15 AM | #3 |
Knows what a fatty is.
Join Date: 03-27-13
Location: Bellevue, OH
Name/Nickname : Karl
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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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Pit Bos Pro 1600 |
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06-18-2013, 10:17 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
06-18-2013, 10:21 AM | #5 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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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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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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06-18-2013, 10:21 AM | #6 |
Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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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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Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven. |
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06-18-2013, 10:41 AM | #7 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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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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06-18-2013, 10:46 AM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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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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[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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06-18-2013, 11:21 AM | #9 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-18-2013, 11:26 AM | #10 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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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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