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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.


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Old 04-05-2008, 04:56 PM   #1
Samkat93
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Default Spares in two hours?

I put two racks of spare ribs on the smoker a little over two hours ago and have been cooking around 250. Thermometer says internal temp is already over 160. Can this be right? Seems like they cooked very fast. Thanks!
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Old 04-05-2008, 04:59 PM   #2
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Are both internal thermometer and pit thermometer accurate ?

Has the meat pulled back from the end of the bone where it should be ?
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Old 04-05-2008, 05:00 PM   #3
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I personally never pay any attention to temps on ribs. THey are so thin it's hard to get accurate #'s. Go more by feel and look. They should be pulling back from the ends of the bones and when you lift the rack in the center it should bend pretty easily.
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Old 04-05-2008, 05:01 PM   #4
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ribs have pulled back about a qtr inch. i've given up on my thermoms. i'm convinced none of them are accurate. seems like i get different readings on all of them
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Old 04-05-2008, 05:13 PM   #5
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Hard to use thermos on ribs as they are so thin. Find your altitude and do the boiling water calibration on your thermos.

I am going to guess you are a lot hotter than 250* for them to have pulled back 1/4" after 2 hours.
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Old 04-05-2008, 05:15 PM   #6
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my digital thermo says 143 and my nondigital says about 170. by the way, don't get an accurite digital thermo. i can't even let it sit near the smoker. gets too hot and the screen goes crazy. not having a good day today. oh well....beats working.
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Old 04-05-2008, 06:07 PM   #7
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Quote:
Originally Posted by Samkat93 View Post
my digital thermo says 143 and my nondigital says about 170. by the way, don't get an accurite digital thermo. i can't even let it sit near the smoker. gets too hot and the screen goes crazy. not having a good day today. oh well....beats working.
Try a Thermapen. You'll throw the other 2 in the trash.
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Old 04-05-2008, 06:11 PM   #8
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Quote:
Originally Posted by thillin View Post
Try a Thermapen. You'll throw the other 2 in the trash.

Just make sure it is blue.
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Old 04-05-2008, 06:13 PM   #9
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My ribs are done when I grasp the center of the rack and they bend almost into a U-shape.
Ive never used a thermometer on ribs.
Ive done ribs on the gas grill before I learned how to Q and it only took a couple of hours.
I figure 4-5 hrs at 250 degrees for a rack of ribs to be done.
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Old 04-05-2008, 06:28 PM   #10
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Thanks everyone. bout to pull them off and see how they turned out.
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Old 04-05-2008, 08:45 PM   #11
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How did they come out? For spares, you can lift them in the center with tongs and see if the sides seriously sag. If so, they're likely done. Another couple tests are to stick a tooth pick in between the bones, it should go in very easily. Also check for how the bones wiggle in the sockets. Sometimes I'll check with a toothpick if I'm not sure, but after a while you just get an eye for it. The tong test is pretty accurate though in my experience.
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Old 04-05-2008, 09:09 PM   #12
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I concur with with the tong test. Never have tried to use a gage, on ribs.
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Old 04-05-2008, 10:03 PM   #13
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Try the pull test...tug at a couple of bones in the center of the slab...if they pull apart easy...your ribs are done!
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Old 04-05-2008, 11:26 PM   #14
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They can cook very quickly surprisingly enough! As stated by another, try and get used to the look, feel & touch vs internal temp.

I cook mostly baby backs and at the point the bend easily from the center I foil for another 30 mins, never fails!

Good Cookin
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Old 04-05-2008, 11:43 PM   #15
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SamKat, Lots of good threads here for ribs. Temp check on ribs is not something that will prolly work. Other tenderness techs might be a better option for you. Cooked spares on the UDS tonight, which usually cooks quicker, did 4 1/2 hours with no foil and was terrific. Remember, lots of different times and temps to get what you like! Every cooker is DIFFERENT. You'll figure it out with some practice. Keep us posted with lots of pics.
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