Do you leave them wrapped to 202 then let them rest or unwrap and cook to 202.
Announcement
Collapse
No announcement yet.
Rib temp question
Collapse
X
-
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.
- Likes 3
-
Club Member
- Mar 2016
- 1630
- 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
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.
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 2583
- 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
Favorite Cuisine to Cook:
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
-
Club Member
- Jun 2019
- 1558
- 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
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.
- Likes 3
Comment
-
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.
- Likes 1
Comment
-
Charter Member
- Oct 2014
- 7427
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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.
- Likes 2
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.
Announcement
Collapse
No announcement yet.
Comment