View Full Version : About to cook some baby backs. Would you use a Maverick et-732?

Plaid Palace
12-29-2012, 02:00 PM
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?

12-29-2012, 02:10 PM
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.

12-29-2012, 02:16 PM
When they bend like this there done

12-29-2012, 02:18 PM
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,


12-29-2012, 02:30 PM
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.

12-29-2012, 02:42 PM
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'

Ole Man Dan
12-29-2012, 03:07 PM
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...

12-29-2012, 03:42 PM
Bend test all the way.

12-29-2012, 06:55 PM
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. :)

12-29-2012, 06:56 PM
Another toothpick vote here.

12-29-2012, 06:58 PM

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.