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Rib temp question

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    Rib temp question

    Do you leave them wrapped to 202 then let them rest or unwrap and cook to 202.

    I don't wrap mine. Once the meat starts pulling back from the bones I check for doneness by poking a toothpick between two ribs that are near the middle of the rack. When the toothpick goes in easy they are done. You can also do a bend test as described in the recipe on the free side of Amazing Ribs but I like the probe test better. I don't check temp on ribs. That can be unreliable if your slabs are on the thin side.

    Mike Hunter For the bend test: grab 'em with a tongs like this. Look for a crack in the bark like that.

    Click image for larger version

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    Last edited by jerrybell; August 22, 2020, 03:43 PM.


    • Mike Hunter
      Mike Hunter commented
      Editing a comment
      How do you bend test.

    • Donw
      Donw commented
      Editing a comment
      To do the bend test lift a rack lengthwise and watch how the rack bends down. The more the meat is done the more pronounced the bend will become.

    Hopefully some of the “wrappers” will chime in soon...
    I don’t wrap, so I’m no help there. And while I generally get temps on most things...more often than not I simply use the “bend test” when doing ribs.


      By the way Mike Hunter, welcome to the pit.


        I cook to 180-185 them pull, sauce and grill. At 202 they will be overcooked and falling apart, IMO.

        I don't wrap ribs.
        Last edited by Dewesq55; August 21, 2020, 10:07 PM.


          I don’t wrap. Cook until the meat pulls a good bit back from the bone, then do the bend test.


            I don't wrap and I think that you'll find that most of us don't bother temping ribs. As others have said, toothpick, pull back from the bones, and the bend test.


              Thanks for the help and fast! Next time I won't wrap and not worrying so much about temp.


                Same here. Watch the meat and you will know when it is done.


                  Howdy from Kansas Territory, Welcome to Th Pit!

                  Lookin forward to learnin along with, an from ya!

                  I've never wrapped me no ribs, so reckon I ain't no help to ya, neither...sry

                  I jus gauge doneness by pullback, bark, bend test...

                  Glad ya joined us here!
                  Last edited by Mr. Bones; August 22, 2020, 04:33 AM.


                    Welcome from Maryland.


                      I don’t temp check my ribs. The only time I did, I got all confused when the probe said they were done in two hours, but they didn’t look done. I ignored the probe, they came out great. In 5 hours.


                      • surfdog
                        surfdog commented
                        Editing a comment
                        Yep...WAY too easy to get bad readings when probing ribs.
                        I’ve found that this one works, https://www.thermoworks.com/THS-113-151
                        being so thin...but even with this I almost never check the temps.

                      Welcome to The Pit. Good info above - I have nothing to add.


                        Don't wrap and do as jerrybell described. Welcome to the Pit!


                          I have never wapped wibs EVER!!
                          But the more I watch Malcom Reed on Youtube the more I think I am going to give it a try.
                          He puts out some tasty looking competition wibs.


                          • Soonerpop
                            Soonerpop commented
                            Editing a comment
                            Just watched his video on Apple Pie Ribs that looked delicious. They were wrapped, so I’m in when I try them.


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