Is there an equivalent to the bend test for beef ribs when gauging doneness? I'm about to smoke the ribs from last weekend's rib roast. Hit me with all your tips.
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For my back ribs (mine come in 4-bone sections), I cook to probe tender which is around ~200 IT. I use my Thermoworks needle probe, and start checking for probe tender around ~195, then wrap and to a faux cambro for about an hour. I have yet to cook short ribs/shorties.
My last cook, average of 230 pit temp, took 4.5 hours.
Last edited by fuzzydaddy; April 21, 2017, 06:44 PM. Reason: Corrected typo...I check for probe tender around 195, not 198. -
I do the same as fuzzydaddy with both back and short ribs. Sometimes I will take the short ribs to around 165 then put them in an aluminum pan with some broth, cover it the pan, and take them to 200 - 203 whichever is probe tender.Comment
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Thanks fellas. I wasn't sure how accurate the probe could read on these. I'll go with that.Comment
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I've had them hit probe tender at 195 and above 200F. Am not aware of a bend test. I'm referring to short ribs, also in 4 bone sections.Comment
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If they are English cut I treat em like brisket point. Probe test plus temp.Comment
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