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Old 12-15-2017, 11:40 AM   #1
Lion Bout The Q
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Default Best temperature for St Louis Spares

Looking for temperature of Spares for vending, non wrapped. What to shoot for thats not completely fall off the bone.
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Old 12-15-2017, 11:44 AM   #2
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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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Old 12-15-2017, 01:28 PM   #3
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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.
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Old 12-15-2017, 01:36 PM   #4
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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.
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Old 12-15-2017, 03:15 PM   #5
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Quote:
Originally Posted by Lion Bout The Q View Post
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.
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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Old 12-17-2017, 08:33 AM   #6
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Quote:
Originally Posted by Lion Bout The Q View Post
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.
Because therming a 100 racks would be faster than bend testing them???
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Old 12-17-2017, 09:50 AM   #7
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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
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Old 12-18-2017, 08:31 AM   #8
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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.
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Old 12-18-2017, 12:07 PM   #9
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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
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