Lion Bout The Q
Full Fledged Farker
Looking for temperature of Spares for vending, non wrapped. What to shoot for thats not completely fall off the bone.
Thanks
Thanks
Best temperature for St Louis Spares
- Thread starter Lion Bout The Q
- Start date
Beentown
is Blowin Smoke!
Hmm, never had a number. Bend test for me.
For brisket I've averaged my number to usually 203'ish but never with ribs.
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For brisket I've averaged my number to usually 203'ish but never with ribs.
Sent from my SM-G950U using Tapatalk
Lion Bout The Q
Full Fledged Farker
I get the bend test and I have timing on comp ribs. I just thought some of those that vends might shoot for a temp than doing the bend test on 100 racks.
Czarbecue
Babbling Farker
I just did spares on my vertical offset and it was 5 hours and some change. Bite through clean off the bone. Temp ranged from 225-300 when throwing in splits.
Beentown
is Blowin Smoke!
I have vend cooked them a few times and still just use the bend test and hold in a Cambro. I use time as my indicator and give myself an hours worth of grace.
Last time I cooked 40 racks and they all were done within a half hour of each other.
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Bbq Bubba
somebody shut me the fark up.
Because therming a 100 racks would be faster than bend testing them???
Lion Bout The Q
Full Fledged Farker
Thanks for the no help response.. I was just curious on what others shoot for, But yes , thermo pen every rack would be much faster than the bend test as I have to cook this many ribs in racks and it would take much more effort to pull each one. But hey ,thanks :thumb:
5am
Knows what a fatty is.
I used to think temping ribs was weird. I know at least 2 really good ribs cooks off the top of my head that temp their ribs, and use the probe to feel for resistance as well(I'm guessing). The only issue is, depending on your cooker,the type of rib, wrapped vs unwrapped and the temp you cook at, the temperature of doneness can swing 10-15 degrees. That's why bending and feeling for resistance is a preferred way on checking for tenderness. Temperature will fluctuate with so many different variables, "the feel" is pretty universal.
pasquale388
Knows what a fatty is.
When I am catering I use my thermopen to see the resistance and I am normally pulling about 185 when I look at the temp from time to time
