Rib temp question

[Mike Hunter]

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

[jerrybell]

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.

[Mike Hunter]

How do you bend test.

[Donw]

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]

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.

[jerrybell]

By the way Mike Hunter, welcome to the pit.

[Dewesq55]

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.

[Santamarina]

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

[pkadare]

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.

[Mike Hunter]

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

[DavidNorcross]

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

[Mr. Bones]

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!

[Donw]

Welcome from Maryland.

[Mosca]

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]

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]

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

[HawkerXP]

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

[Cheef]

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]

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