First Spare Ribs

I cooked pork spare ribs last week in my amerique and cooked at 225 for a final meat temp of 195 and put the probe in the meatiest part. I also used an oregon scientific remote thermometer as a check, they were within 5 degrees of each other. It took about 6 hours, part of the ribs were real tender but some of the meat was like shoe leather, more like jerky.

Ive tried twice to use my meat probe for ribs but found that its not reliable enough on ribs. Both times I tried, the temp showed done earlier than expected, and they actually werent done. I use a Taylor and have checked it in boiling and ice water. The ribs just have too much bone to trust a meat probe in my opinion. I (on spares) put them in at 225 and ignore them for five hours. Usually they need another 1/2 hour or so, but this gives me the chance to slap on my sauce if Im using any and also gives me an idea of how far along they are.

My favorite method for checking doneness is how far back the meat has pulled from the bones. I look for at least a 1/4 inch and a bone should twist easily. This gives me falling off the bone tender which is what my wife and daughter prefer. This also gives me a chance to grab a piece or two of what was trimmed off since its usually dont a bit sooner.

Good luck!
Len

Hey Len - After you cook for the 5 hours do you then wrap in foil for any additional time?

Don

Unfortunately you can't always do it by time and certainly I've never heard of anyone consistently/reliably doing it by temp.

It's pretty easy to do it a couple of times. If 5lb racks aren't to you liking, cook them longer next time, but you need to keep really good notes. 5lbs racks are huge spare ribs and will take a lot longer than a 4lb rack or a 3lb rack. Also "done" for you might be different than done for me.

There are several reliable methods for testing doneness.

Some pick up a bone between each of two fingers and pull the meat to test.

Others pick up a rack with tongs and look at the flex (less reliable until you've cooked a bunch).

Me? I look at them and with Smokin' Okie Karma, can sense when they're done.

Smokin' knows ribs!

I use the toothpick test. If a toothpick passes thru the thickest part of the meat with little to no resistance the ribs are done.

I can't imagine using a probe in/on ribs. Not enough meat to stick it in and know that it's going to stay put.

With regular spares (not B'backs) I wouldn't think of checking them before the five-hour mark.

Just my opinion, FWIW!

quote:

Originally posted by kinger:
Hey Len - After you cook for the 5 hours do you then wrap in foil for any additional time?

Nope, never foiled. They always turn out great just sitten there all naked! The only thing I do is add a splash of sauce a bit before they come out. It just depends who you ask. Some foil, some dont. Some sauce, some dont. Some spritz, some dont. As long as you get the result your looking for when your done, life is good...

Hmm, ok. Well I will have to flip a coin then I guess ;-) They are smoking right now and have been going for about 1:45. I figured I would go to about 4 and check my thermometer periodically.

Despite the consensus that there is no good place to put the thermometer in ribs, I am giving it a shot. I have a fairly nice plump area with no bone or fat that I inserted most of the probe into. I realize that the reading may not be real accurate but I wanted try it anyway to see if it helps me out at all. Otherwise I will probably have to rely on some of the other tests like the toothpick or the ol' bone test.

I have to rely on these other techniques since I am not a Rib Jedi like Smokin Oakie ;-)

Karma/Force...uh...YEP! Same thang!

I can't decide if the Okie is more like Darth Vader or Obi-Wan Kenobi.

Staying on topic...I never check loins or babies before 5 hours cooking at 235*, in the Smokette.

Curious minds want to know.

If we could find a thick enough place to hold the temp probe tip,how do we know if it is touching fat,meat,or bone?

Which do we want it to touch?

Do we select an average thickness point to place the probe,or does this let the thin overcook and the thick undercook?

What is the proposed perfect internal temp of rib meat and how do we know this?

Is it the same on a young 220 lb market hog as on an old 700 lb sausage sow?

Is it the same on previously frozen,as fresh ribs?

Are pumped ribs the same as fresh?

Oh well,until these are answered,I guess we'll have to just rely on the methods given by the experienced cooks above.

Just my $0.02

quote:

Originally posted by kinger:
...since I am not a Rib Jedi like Smokin Okie ;-)

That's MASTER Jedi to you young Skywalker...

The tooth pick test works great also, I knew someone would suggest it, I can't take all the fun stuff.

Good to see you back and posting Tom. You too Russ.