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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.


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Unread 12-29-2012, 02:00 PM   #1
Plaid Palace
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Default About to cook some baby backs. Would you use a Maverick et-732?

If so, what temp are they finished at?

If not, are they done once the meat starts to pull back from the bone on the end?
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Unread 12-29-2012, 02:10 PM   #2
Outnumbered
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If you want to use the smoker probe, you can do that. I would never trust the meat probe for that. The meat will pull back from the bone, and you should be able to bend the rack and it will feel like it will fall apart, but not quite. Also, you can probe them with a toothpick and feel no resistance.
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Unread 12-29-2012, 02:16 PM   #3
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When they bend like this there done
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Unread 12-29-2012, 02:18 PM   #4
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I cook baby backs at 275F for 1 1/2 hours, then foil for another 1 hour. They are done when a toothpick pushed in between the bones feels like hot butter.

As "Outnumbered" said, if you find using the pit probe helpful, use it.

I don't see the usefulness of the meat probe on baby backs.

Good luck,

Bob
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Unread 12-29-2012, 02:30 PM   #5
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You can use it, but like mentioned above, go by tenderness and pullback instead of temp to determine when done. I would start checking once you start approaching 185.
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Unread 12-29-2012, 02:42 PM   #6
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The more you can get away from all the fancy Chit and just cook the better off you are. I have all the electronic gadgets and use two thing. A wooden skewer and my Red Hot Suoer Farkin Fast Thermapen for steaks, chops and chicken. every thing else is feel. Jus sayin'
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Unread 12-29-2012, 03:07 PM   #7
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Save the pen for Boston Butts or Brisket...
Besides, You will look like an expert when you pick up the ribs and pronounce them done. (Not really, but you'll know what you are doing)
Have fun...

Last edited by Ole Man Dan; 12-29-2012 at 03:08 PM.. Reason: format
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Unread 12-29-2012, 03:42 PM   #8
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Bend test all the way.
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Unread 12-29-2012, 06:55 PM   #9
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When I do ribs I leave the maverick in the kitchen cabinet. I use bend test for pork ribs. Probe test for beef ribs. Far more accurate than trying to monitor internal temp. :)
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Unread 12-29-2012, 06:56 PM   #10
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Another toothpick vote here.
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Unread 12-29-2012, 06:58 PM   #11
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NO!!!!!!!!!!!!!

And this is coming from a guy who uses his Maverick like a crutch, but never on ribs. I use it for brisket, butt, pork loin, rib roast, sirloin roast, turkey, chicken, etc etc, but never on ribs.

Use the bend/toothpick test all the way for those guys.
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