Do you leave them wrapped to 202 then let them rest or unwrap and cook to 202.
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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.
Last edited by jerrybell; August 22, 2020, 03:43 PM. -
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
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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
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I don’t wrap. Cook until the meat pulls a good bit back from the bone, then do the bend test.Comment
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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
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Thanks for the help and fast! Next time I won't wrap and not worrying so much about temp.Comment
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Same here. Watch the meat and you will know when it is done.Comment
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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
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Welcome from Maryland.Comment
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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
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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.
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Welcome to The Pit. Good info above - I have nothing to add.
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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
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