More and more posts are mentioning checking the temperature of their ribs. Is this a thing now?
I tried it on my last cook (250*), and my ribs were at 200* in 2 1/2 hours. But they were definitely not done then.
Again, is this a thing now? Not being a Luddite, and not trying to make a point about my supposed expertise, but I’ve always just let those suckers go until I can’t wait any longer, at which point I check them and they’re all mahogany and glistening. It’s circular, but they’re done when they’re done.
What am I missing here?
I tried it on my last cook (250*), and my ribs were at 200* in 2 1/2 hours. But they were definitely not done then.
Again, is this a thing now? Not being a Luddite, and not trying to make a point about my supposed expertise, but I’ve always just let those suckers go until I can’t wait any longer, at which point I check them and they’re all mahogany and glistening. It’s circular, but they’re done when they’re done.
What am I missing here?
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