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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Beef ribs
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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.
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