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GrillsGoneWild
02-27-2012, 06:20 PM
I've never even thought of checking the temp on my ribs but this weekend while I was checking on the chicken temp, I decided to probe the ribs just to see what the temps were. I usually go by time and feel (bend test) for ribs, but thought this may be another way to know when done and not to go over so they don't dry out.
So for you guys who probe their ribs, what temp is it usually when you say "Its done"?

El Ropo
02-27-2012, 06:57 PM
Bend test works great, probe like buttah is second, and temp..... I don't pay attention to it at all with ribs.

I'll assume final temp of the meat is around 200+.

Ron_L
02-27-2012, 06:58 PM
The meat on ribs isn't very thick, so you could be off by 1/8" and the temp could be very different.

AustinKnight
02-27-2012, 07:23 PM
I was just thinking about this I believe I have read people that do a temp test on there ribs look for 190*. That's when they pull them so they don't completely fall off the bone and give you the bite through you want. I have never tried this but think I will next time that is if I remember to.

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Bbq Bubba
02-27-2012, 07:30 PM
203 degrees, if you could actually probe ribs.

SirPorkaLot
02-27-2012, 07:59 PM
203 degrees, if you could actually probe ribs.

+1

As mentioned by others, ribs are not something you want to try to cook by temp.

Bones will cause a mis-measurement with any meat. Ribs are all bones, and not thick enough to measure reliably otherwise.

Pappy
02-27-2012, 09:06 PM
Bend, toothpick and pull on a bone test. I try them all until I'm convinced that they are just right. Pull them to early and your in for a bad day.........I hate it when that happens. I always try to leave extra time for my cook in case they take longer than expected to pass the finished test.

Sly-one
02-27-2012, 09:14 PM
Generally, when the meat has crawled up the bone about a half an inch, and they pass the bend test, I consider them done.

Jbomb
02-27-2012, 10:14 PM
Kind got a chuckle at myself. I have never checked the temp. Don't know if thats dumb or what but just never thought to casue I always did the pull or how much the rack bends .

cameraman
02-28-2012, 09:23 AM
Rack bender here. Never stuck a thermo in a rack.

deguerre
02-28-2012, 09:31 AM
No farking clue. I've never thought to take the temp on ribs.:becky:
But, I would assume in the vicinity of 200 degrees.

bbqwilly
02-28-2012, 09:42 AM
I have never thought about a temp on ribs. Like many others I do the bend test.

tnjimbob
02-28-2012, 09:49 AM
Never temped ribs. I use a metal skewer and the bend test. Always reliable regardless of temps.

buffalotom
02-28-2012, 10:16 AM
I have never thought about a temp on ribs. Like many others I do the bend test.


+1, and toothpick.

Wampus
02-28-2012, 11:03 AM
Although I've never temped a rack of ribs, I'd assume they'd be done somewhere around 190-200 like most other BBQ red meats.

As with above, though, I check for doneness with toothpick or most often the bend test.

criffaaa1
02-28-2012, 11:41 AM
I never temp ribs, bend test works best for me.

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DaChief
02-28-2012, 11:46 AM
I think the temp is "just right" or something like that

expatpig
02-28-2012, 12:04 PM
Jeez... am I the only one that cuts off the end rib for the "chef's taste"?

ssbbqguy
02-28-2012, 01:37 PM
205 on BB's and a few degrees less on spares. That's what we used to go by when they're completely wrapped and didn't want to undo. Note I said used to do. Bone exposure and twist is what we say to look for now. Steve.

BBQ Bandit
02-28-2012, 02:37 PM
I look for texture, not time or temp; Texture - when the bark splits at the bend test.