I go by time and how much the bone starts to stick out (about a half inch). I also do the tooth pick test, but that one is a little subjective for me. I too like a little pull to the bite. If it falls off the bone it's over cooked to my preference.
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I do use the competition probe with my Fireboard to give me an idea of what the temp is doing, since I hate to open the smoker unless there's a really good reason. Like, the Fireboard says it might be about time to check. I never spritz or sauce or do anything other than occasionally wrap if I'm pushed for time.Comment
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I like my ribs a tad under. Troutman said something once about my white teeth mark or the like. Thats how I like mine.
I think I make a damn fine rib Mosca but I’ll bet most will disagree. I tend to over season, undercook with too much heat. But that’s how I like my spares. Not at all with my back ribs. The princess Ava and I also like naked wibs (well a lil SnP and a Skosh of Gran garlic ) a lot.
I have never temped ribs. (that I can recall)
Am I the only one that just cuts a few off and eats them?
FireMan Is this a poll?Comment
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