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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: What temp do you cook ribs at (backyard)
200-225 5 2.38%
225-250 59 28.10%
250-275 83 39.52%
275-300 53 25.24%
300-325 8 3.81%
325+ 2 0.95%
Voters: 210. You may not vote on this poll

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Old 03-01-2014, 07:51 PM   #1
smoke ninja
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Default What temp do you cook your ribs at.

Here's the next thread in my how do you cook your ribs series.

Simple question: what temp do you cook ribs at?

Due to complaints I must give more options. This poll is based on your standard backyard technique.

Here's a link to the first thread in the series.

http://www.bbq-brethren.com/forum/sh...d.php?t=182016

To me that poll showed the versatility of the brethren.
I wonder what this one will say?
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Old 03-01-2014, 07:58 PM   #2
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Beef or pork?
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Old 03-01-2014, 08:06 PM   #3
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Argh you got me. I can never be specific enough on these. It's like wishes from a monkey paw or magic lamp. You leave one detail open and the devil double crosses you.

Edit: pork; spares. Off a sow 325 lbs butchered on a Monday by a farmer named Bob.
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Old 03-01-2014, 08:09 PM   #4
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275-300 here.
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Old 03-01-2014, 08:14 PM   #5
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I cook everything 260-275 just because the Lang seems to like it.
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Old 03-01-2014, 08:22 PM   #6
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I never trust farmers named Bob so................
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Old 03-01-2014, 08:23 PM   #7
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Quote:
Originally Posted by smoke ninja View Post
Argh you got me. I can never be specific enough on these. It's like wishes from a monkey paw or magic lamp. You leave one detail open and the devil double crosses you.

Edit: pork; spares. Off a sow 325 lbs butchered on a Monday by a farmer named Bob.
lol
well.... a 325lb sow is going to have a set of pretty nice ribs, and if it's the same farmer Bob that I know, I'm sure she was fed plenty of grain at finishing...SO I'll go with 273F.
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Old 03-01-2014, 08:26 PM   #8
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I was told never buy a car built or pig butchered on a Monday
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Old 03-01-2014, 08:27 PM   #9
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I love ribs. And after many tries, my favorite texture comes from ribs done right around 275.




Now, I won't turn a rib down if she's done at any temp.....I just prefer what a good steady 265-275 does to'em.
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Old 03-01-2014, 08:29 PM   #10
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Quote:
Originally Posted by smoke ninja View Post
Argh you got me. I can never be specific enough on these. It's like wishes from a monkey paw or magic lamp. You leave one detail open and the devil double crosses you.

Edit: pork; spares. Off a sow 325 lbs butchered on a Monday by a farmer named Bob.
Well I answered your poll, but I don't do business with anyone who calls themselves Bob. Nothing against the name, but they start to get pissed when I continuously follow it up with, "for apples" every time I say their name. I have to admit I go out of my way to say their name as well.
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Old 03-01-2014, 10:17 PM   #11
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250-275*.
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Old 03-01-2014, 10:24 PM   #12
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Quote:
Originally Posted by Diesel Dave View Post
I never trust farmers named Bob so................
Yep 275

I never trust Neil or Bob!
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Old 03-01-2014, 10:31 PM   #13
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275-300, leaving the membrane on helps protect mine since I currently cook directly over the fire with no diffuser.
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Old 03-01-2014, 10:43 PM   #14
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I'm confused...did these ribs come from the sow? or from Bob?

Regardless, my WSM seems to be happiest in the 250-275 range.
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Old 03-01-2014, 10:51 PM   #15
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275 for me, the UDS likes to settle around that temp and cruise!
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