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Unread 06-29-2011, 12:08 PM   #1
highestgrade
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Default baby back ribs pull temp?

what is the pull temp- of baby back ribs?
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Unread 06-29-2011, 12:21 PM   #2
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It's not so much a temp thing on ribs, as it is a feel thing. If you bend them and the meat begins to crack, they are done. If you poke between the bones with a toothpick or probe and it is firm, but buttery they are done.
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Unread 06-29-2011, 12:22 PM   #3
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ok....i'm pulling the chicken breasts at 160...leg at 170....
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Unread 06-29-2011, 12:24 PM   #4
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Start testing for doneness at 170.
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Unread 06-29-2011, 12:28 PM   #5
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It's really tough to get an accurate temp on ribs due to the low amount of meat and the proximity of the bones. That's why most folks go by look and feel instead of temp.
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Unread 06-29-2011, 12:31 PM   #6
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I've never relied on internal temp when doing any kind of ribs.
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Unread 06-29-2011, 12:58 PM   #7
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oh the ribs are good but a bit too salty
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