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Rib temp question

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  • Mike Hunter
    Club Member
    • Aug 2020
    • 6

    Rib temp question

    Do you leave them wrapped to 202 then let them rest or unwrap and cook to 202.
  • jerrybell
    Charter Member
    • Aug 2014
    • 361

    #2
    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.

    Comment


    • 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.
  • surfdog
    Club Member
    • Mar 2016
    • 1167
    • Sunny SoCal
    • 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

    #3
    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.

    Comment

    • jerrybell
      Charter Member
      • Aug 2014
      • 361

      #4
      By the way Mike Hunter, welcome to the pit.

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 2042
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Thermometer:​​​​​​
          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

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          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #5
        I cook to 180-185 them pull, sauce and grill. At 202 they will be overcooked and falling apart, IMO.

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

        Comment

        • Santamarina
          Club Member
          • Aug 2018
          • 817
          • Wildomar, CA

          #6
          I don’t wrap. Cook until the meat pulls a good bit back from the bone, then do the bend test.

          Comment

          • pkadare
            Club Member
            • Jun 2019
            • 939
            • Bobcaygeon, Ontario
            • My gear:
              22 Weber Kettle
              Napoleon PRO Charcoal Kettle Grill
              Broil King Keg
              Traeger Pro 34
              Napoleon Prestige Pro 500
              Pit Barrel Cooker
              Blackstone Range Combo Griddle

            #7
            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.

            Comment

            • Mike Hunter
              Club Member
              • Aug 2020
              • 6

              #8
              Thanks for the help and fast! Next time I won't wrap and not worrying so much about temp.

              Comment

              • DavidNorcross
                Club Member
                • Nov 2017
                • 1835
                • Virginia
                • SNS Kamado
                  Weber Summit S-670
                  Camp Chef FTG 600
                  Camp Chef Escape

                  Old Hickory Knives
                  More Cast Iron than I care to admit

                #9
                Same here. Watch the meat and you will know when it is done.

                Comment

                • Mr. Bones
                  Charter Member
                  • Sep 2016
                  • 9745
                  • Kansas Territory
                  • Grills / Smokers
                    *********************************************

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                    Weber 18" Kettle ($30 CL) 'Lil' Feller'
                    Weber Smokey Joe ($25 CL) 'Lil' Brother'
                    Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                    Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                    Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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                    Weber 22.5 OTS E Code Black ($20 CL
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                    Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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                    Weber " " Code 18.5" WSM

                    Weber 26.75, $199 NFM clearance !!!
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                    Weber SJS AH Code 'Kermit'
                    (Lime Green)
                    Horizon 20" Classic, w/baffle/tuning plate (FREE)
                    Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                    Thermometers:
                    *********************************************
                    Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                    Maverick ET-732, (Black)
                    Thermopops, (Red, Yellow, Green)
                    ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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                    ThermoWorks IR-GUN-S
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                    Smoke Gateway

                    Accessories:
                    *********************************************
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                    Cookware:
                    Probably a ton of cast iron, mostly very old...still cookin'
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                    Tramontina 6.5 qt Dutch Oven

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                    Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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                  #10
                  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.

                  Comment

                  • Donw
                    Club Member
                    • Jul 2017
                    • 3302

                    #11
                    Welcome from Maryland.

                    Comment

                    • Mosca
                      Charter Member
                      • Oct 2014
                      • 3622
                      • PA
                      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                      #12
                      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.

                      Comment


                      • 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.
                    • RonB
                      Club Member
                      • Apr 2016
                      • 13128
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #13
                      Welcome to The Pit. Good info above - I have nothing to add.

                      Comment

                      • HawkerXP
                        Club Member
                        • Jul 2016
                        • 5941
                        • Virginia
                        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                          Thermopops
                          Dot and Chef Alarm with probes
                          Slo n Sear
                          Cold beer

                        #14
                        Don't wrap and do as jerrybell described. Welcome to the Pit!

                        Comment

                        • Cheef
                          Banned Former Member
                          • Oct 2015
                          • 677

                          #15
                          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.

                          Comment


                          • 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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