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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.

    #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.

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    • 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.

    #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.

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

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        #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.

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

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            #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.

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

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

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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.

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                    #11
                    Welcome from Maryland.

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                      #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.

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

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

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                          #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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