Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 09-21-2011, 08:00 AM   #1
is Blowin Smoke!
Pappy's Avatar
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default Ribs & ET-732 Food probe location question ?

When you smoke STL style spare ribs where to you place the food probe using the Maverick ET-732 ? They seem so thin and have a lot of bones. I guess the best place is between the thickest meaty part between the ribs. Do you agree or have any better ideas ?

What internal temp should I be looking for?
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote

Old 09-21-2011, 08:04 AM   #2
Mister Bob
Babbling Farker

Mister Bob's Avatar
Join Date: 06-15-09
Location: Scituate, RI

I don't use a probe for ribs. I know when the ribs are done when a toothpick slides in between the bones like buttah, or when the rack bends almost to breaking when picked up from the end, or when you have good pull back on the bones, or after 4 hours at 275 (with foil) or about 5 hours without, but I never check temperature.
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote

Old 09-21-2011, 08:05 AM   #3
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I never probe for temperature on ribs. I use the bend test after I see about 1/2" of pullback.

I suspect that very few use temperature.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Old 09-21-2011, 08:24 AM   #4

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts

Ribs are going to be hard to probe because they are so non-uniform. For me, the bend test is the best bet. Pick them up from one end. If they are stiff, then they are undone. When they bend (again), then they are getting there. I like them when they bend about like this:

so the meat is just "cracking" at the top of the bend. There is no "right" or "wrong" doneness (except in comps). Some will like it less done, just a little bend, and others will like it breaking or completely fall-apart.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote

Thanks from:--->
Old 09-21-2011, 08:48 AM   #5
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC

I don't stick one in the ribs either. All the aforementioned signs are better ways to tell. My ribs are done after being cooked 3-3.5 hours at 250 on my hood thermometer, which reads a little -- 25-40d -- cooler than the cooking surface.

Can you leave a probe on the grill, to double-check cooking chamber temp, or does contact with the metal create a higher temp than the air temp?

I usually lay a probe from my wireless thermometer on top of a rack, with the temp hanging off the high end. After a while, this is a better gauge than the thermometer in the hood.
Big homemade smoker on a trailer, Weber grill, firepit
Coldholler is offline   Reply With Quote

Old 09-21-2011, 08:57 AM   #6
Full Fledged Farker
Join Date: 07-01-11
Location: Arizona

The 732 works fine with just the chamber probe attached. Ditto's on the above for checking when the ribs are done.
azken is offline   Reply With Quote

Old 09-21-2011, 09:03 AM   #7
is One Chatty Farker
GreenDrake's Avatar
Join Date: 06-21-10
Location: Hayden, Idaho

As others have said, you don't need to probe ribs, bend test is all you need. For that matter, with large smokes like brisket, I do the butter probe test as well. Try it out next time you do one, my bet is if you do both, over time your poke test will show you when it's done.
GreenDrake is offline   Reply With Quote

Old 09-21-2011, 09:39 AM   #8
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I'd just say the same as all these other farkers^^^^^ babbling and otherwise. I think you got all the info you need here.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket probe location Fr8dog777 Q-talk 10 07-03-2011 01:31 AM
Maverick et-732 probe location on a uds Pappy Q-talk 2 06-29-2011 06:38 PM
ET-732 testimonials (probe issues) Plitz Q-talk 84 06-29-2011 12:21 PM
Stoker Food Probe Question lionelg9 Q-talk 1 04-20-2011 03:18 PM
Best location for probe Scott_nra Q-talk 8 02-07-2011 06:31 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:31 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts