So....
The sticky note with cook times for different meat cuts is awesome.
However.
No one really specifies a temperature gradient of when the ribs are "Done".
At what temperature does the gang consider ribs to be "Done"?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Usually we don't check ribs' temp. Usually it's the bend test, or the toothpick test. When you grab a rack of ribs with tongs, about 1/3 of the way and lift and they start to develop a crack that will spread across, they're done...or when a toothpick can be inserted and goes in like butter, they're done. Of course rib doneness is a personal preference, some like fall-apart some don't...but in a PBC you don't want them fall-apart because that means death to your ribs!
Most do either the bend test, pick up one end with tongs, the bark in the middle should start to crack but the rack should not crack in half. Or tooth pick probe tender. Bones to close to the meat probes give inaccurate readings. Meathead talks about it on free site.
I have cut them in half so not sure the bend test will work.
I have 6 1/2 slabs hooked and hanging. 4 hours in. Pit is at 312.
1 probe on the left rebar reading 196. 1 probe on the right rebar reading reading 183.
Might be time to say WTH and eat!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've been using Fireboard's skinny and short Competition probe on ribs in my WSCGC and PBC. It's even skinnier than a toothpick. Works pretty well. I do the bend test which for me is not all that reliable, but I also check the temp. I like it at 195ish.
Agreed. Just don’t use temp as the only guide, how does the probe feel when you are putting it in? Does it crack when bent? Use all of them until you know what your preferences are.
I’ve seen ribs that bend that need to go so much longer. I’ve temped ribs at 195 that didn’t bend very well, not often, but it happens. Learn your best technique.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I use the bend test as well...but usually check and/or confirm with a Thermoworks MTC & a Super-Fast Mini Needle. (Part of their Meathead kit but available separately.)
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The racks are getting fatter and fatter as butchers try to get more meat on the more expensive cut, especially with baby backs. So sometimes now the bend test isn’t accurate: the ribs can be done, but not bend. The flip side though is that they are thick enough for a probe! I say 200*.
Another eyeball test is when the meat shrinks and exposes the ends of the bones. That happens no matter thick ribs or shiners.
I agree that a lot of racks I do are big enough to insert a probe, and I use that as a general monitor, but I go by feel and the toothpick when I'm getting close. Best way is to just cook a LOT of racks over time and make mistakes to learn. But rib mistakes are tasty, tasty mistakes, and there is hardly anything you can do wrong that will result in people not enjoying your ribs!
The pull back test is what I use and I like ribs with a meat temp of 185 to 187. Still some bite but tender and juicy too. If the meat has not pulled back from the ends of the bones though, they stay on until I see 1/2 to 3/4 inches of bone!
Seriously though, ribs is a timing thing, whether you want to do the 3-2-1 method by hours, or know what to shoot for based on experience and preference. It also depends on the temperature you cook them at. Most spare ribs I've cooked cooked between 250-275 are bite through in about 4-1/2 to 5 hours and fall off the bone in about 6 hours.
As noted, you can try bending them or temping them but for me it's a timing and visual learning curve.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
I cut the rack(s) in half. When I have smoked them long enough to get good color and good bark, I lay one half on top of the other. Then I slide a long probe in between the two halves. At 195 deg, I call it good. It works for me.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
The racks are getting fatter and fatter as butchers try to get more meat on the more expensive cut, especially with baby backs. So sometimes now the bend test isn’t accurate: the ribs can be done, but not bend. The flip side though is that they are thick enough for a probe! I say 200*.
Another eyeball test is when the meat shrinks and exposes the ends of the bones. That happens no matter thick ribs or shiners.
This is my unscientific method. When the meat has retreated and about a 3/4 to inch of bone is exposed, they are done. Has yet to fail me.
😁
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