Serious? Checking rib doneness by temp???...Really?

Kanco Connection

Kanco Connection

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Wait a minute—toothpick test, bend test, bone wiggle, pullback, others all good all tried and true....but pretty sure every time temp testing a rack of ribs comes up it’s shot down with authority (including by me).

But...Heath Riles (BBQ master kickin it with Malcom Reed):
http://howtobbqright.com/2018/10/12/competition_rib_recipe/

:twitch::wacko:

Never tried it myself. Anybody besides Heath actually check racks by temp? Got me wondering...
Next, you’ll be telling me to smoke my brisket at 300*+.....oh, wait...
 
For those of you who’d prefer not to watch the video, the short version is that Riles says he’s looking for about 206*. He temps in a few parts of the rack. Looking for a target temp. Can’t tell if Malcom is convinced, but Riles is legit.
 
Kind of like the folks that cook the brisket to that magical 203* :becky:

Kanco Connection said:
For those of you who’d prefer not to watch the video, the short version is that Riles says he’s looking for about 206*. He temps in a few parts of the rack. Looking for a target temp. Can’t tell if Malcom is convinced, but Riles is legit.
Click to expand...
 
I’ll be honest, I’ve pulled my first few briskets at 203 because that’s what I thought I was supposed to do.

Now I’ve gotten the probe thing down and know better. I’m also a toothpick guy on ribs
 
I've been playing around with it actually over the years and have recently revisited it, and Heath is awesome in the comp circuit. You have to realize you can't just do it once or twice and toss it away as bs. Also realize he is talking comp bbq (even though he mentions cooking at home too this is for comp), so if you are comparing it to backyard then yes, you can tear it apart.

Thin ribs it might not work for, but for comp he is probably using ribs of a very similar thickness to give the judges a good meaty rib. So then it will work and probably be consistent. Our last 2 go rounds using a thermapen were 10th (last week) and a 1st (last month). So there has to be something to it if you know what to look for.........if only we didn't suck at everything else recently :-D

Also in the video he does say he is looking for a range. So watch the entire thing before you criticize.....too much :becky:

There is still a little feel in it for me, but similar to temp on a brisket it can certainly help to let you know when they are done. No magic brisket temp, but now cooking hotter I don't look until 206, previously cooking lower I'd look more 202-204.
 
I cannot speak to Riles' rib temp technique, but I sure do like his rubs, especially the pecan. A bit sweet to be used alone, but really good as a top coat. I have been using Uncle Bob's Rib Rub as a base with very good results.
 
Agreed with most of what has been said above. What I can't figure is how so many people continue to listen to these competition cooks give comp tips and think that is how "normal" barbecue is done. By looking for a specific temperature, he is simply trying to eliminate as many variables as he can. It's a method he is comfortable with, and that is all.
 
Fair points, and just to be clear: I’m not throwing rocks at Riles. I thought it was super interesting and look forward to trying it myself.

I doubt I’ll ever adopt it over the bend test or toothpick, but no sense turning my nose up at something just bc that’s how I’ve always done it. Fun to challenge convention. Fun to try new things.
 
Well, he is using a probe, and it looks like it is passing the toothpick test. If that point is at about 206 deg, I'll never know.
 
He might have let you all in on the rib temping trick. Many of you will be trying this out this weekend to see if it's legit. (admit it)

But like all masters, he's keeping certain secrets to himself.... like his "lucky" underwear.

:grin:
 
One of our comps this year we had a team next to us temp testing ribs. They got a call on all 4 meats, so it must be working for them. At home or cooking for a crowd, I ain't got time for that. In comp, maybe we'll give it a shot. In the half a dozen comps we've done ribs have been the hardest for us to figure out. We're bend test people :laugh::laugh:
 
Pedro7 said:
One of our comps this year we had a team next to us temp testing ribs. They got a call on all 4 meats, so it must be working for them. At home or cooking for a crowd, I ain't got time for that. In comp, maybe we'll give it a shot. In the half a dozen comps we've done ribs have been the hardest for us to figure out. We're bend test people :laugh::laugh:
Click to expand...
Curious, how do you know they were taking a temp as apposed to using the thermometer as a probe? If I'm cooking chicken at the same time as spareribs, I use my Thermopen product to probe the ribs.
 
dadsr4 said:
Curious, how do you know they were taking a temp as apposed to using the thermometer as a probe? If I'm cooking chicken at the same time as spareribs, I use my Thermopen product to probe the ribs.
Click to expand...

They were saying the temps. I remember one of them saying "ok 198 perfect" or something along those lines. After that comp I tried cooking a rack of ribs to 198 and I remember it coming out good, but I guess it didn't impress me much as I haven't done it since :laugh::laugh: What I've learned in comps is to just get good at cooking BBQ your way, so I just keep doing my way and not throw too many of other people variables that I see cooking at comps in.
 
Pedro7 said:
They were saying the temps. I remember one of them saying "ok 198 perfect" or something along those lines. After that comp I tried cooking a rack of ribs to 198 and I remember it coming out good, but I guess it didn't impress me much as I haven't done it since :laugh::laugh: What I've learned in comps is to just get good at cooking BBQ your way, so I just keep doing my way and not throw too many of other people variables that I see cooking at comps in.
Click to expand...
Were they loin backs? I can almost see trying that in an attempt to not dry them out.
 
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