Can temp probe be used for ribs?

Dave, some people claim to use therms with success on ribs, but I think you'll find prevailing thought is that there is not enough meat on ribs to use one accurately. Meat pullback from the bone is one of the best indicators, along with "floppiness" of the rack, and/or whether a rib tears away. Cook for four hours (door left closed) at 225*, and start checking for doneness after that at 1/2 hour intervals. You'll develop a correlation between how your ribs look and taste in no time!

Most importantly, experiment and enjoy!

Sure, go to Ribs 101 and read and also read through the Rib archives for lots of thoughts and techniques for ribs. There's a lot of valuable information there that people miss.

Ribs 101 can be found by going to the CS main page (like above labeled cookshack barbecue & smoke-cooking center) and click on community and look for the SO Guides. It's pretty basic, but it's a start.

And I'm one of those that I don't know of any reliable temp to try to pull ribs at, they're too many reason why it won't work.

Smokin'

p.s. MAN do I need to rework those Guides, have lots better pictures now

Make certain the water is at a rolling boil before you put the ribs in the pot. bil hard for 45 minutes with loads of salt. When they look real grey and are falling apart, pull them out and let them drain. Slather them with either Krafts or Hunts barbecue sauce.

mmmmm good.

Don't forget to dump lots of liquid smoke in the boilin' water before you put the ribs in. Then, after you've slathered em up real good with the Kraft's put em in the smoker with about 12 ounces of mesquite in the wood box. Then after a couple hours wrap em real tight in foil and give em a few more hours.

To test for doneness, i like to stick a toothpick between the bones. If it goes in and comes out easily, they're done.

I prefer to cut one off the rack & do a taste test. It may take several to be sure they are done

yall cracking me up over here...stop it!

quote:

Originally posted by stevegardner:
Make certain the water is at a rolling boil before you put the ribs in the pot. bil hard for 45 minutes with loads of salt. When they look real grey and are falling apart, pull them out and let them drain. Slather them with either Krafts or Hunts barbecue sauce.

mmmmm good.

He he he he////you're kidding RIGHT ????


Dave, I smoked a rack of spare ribs last weekend and this is what I did.

Night before I removed the thin layer of skin for the back, then rubbed them down, covered them with foil on a cookie sheet and placed them in the frige.

Next day around 12:30pm I placed them in the smoker with several ounces of cherry, set the Thermo to 225 and closed the door.

Worked in the yard....after three hours I removed the ribs and wrapped in foil and placed back in the smoker for 2 additional hours.

After the two hours were up, I opened the door and checked them, they bend very easy, temp probe said 188 degrees.....DONE!!!

Left the spares rest on the counter and painted them with a finishing sauce.

They were GREAT!!!!

Finishing sauce Recipe:
DANNY GAULDEN'S "New" RIB GLAZE - September, 1999
1 cup brown sugar
1/4 cup mustard
1/4 cup apple cider vinegar
1) Mix cold and bring to a simmer.
2)Let cool till ready to baste ribs.
3) If too thick, add more vinegar or beer.
4) Should be at least thick enough to coat a spoon.
5) Apply to ribs the very second they come off the pit.
6) Or put on a coat of glaze on about 2 minutes before removing ribs, then another as soon as they are off the pit.

http://community.webshots.com/myphotos?action=viewAllPh...4616&security=IFJgQI

Pics of my ribs, briskets and butts!!!

dan

My rule for testing doneness is simple:

1/4 - 1/2 inch bone showing, and like NCGuy said, use a toothpick to test. I like to see it slide through like you are pushing it through butter...

Never fails me!

I wrote a fairly useful article on how to tell when ribs are don at http://amazingribs.com/bbq_technique/are_they_ready.html