Need some help/advice. I'm smoking up some ribs in my CS Smokette and the internal temp has already reached 177 after only 2 hrs. I'm cooking at 225 degrees. I don't think I'm into fat or bone, but will check. Are they done?
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Well,I've never been much on internals in ribs.
If they are small enough loinbacks,they could be at that temp.
There are a few good tests.
Has the meat pulled back from the end of the bones 1/4-1/2 inch?
If you pick them up, with tongs,in the center-do they bend easily and almost break?
Can you move the probe easily through the meat between the ribs?
Can you twist an end bone around in the meat?
Pull one off and eat it.
If they are small enough loinbacks,they could be at that temp.
There are a few good tests.
Has the meat pulled back from the end of the bones 1/4-1/2 inch?
If you pick them up, with tongs,in the center-do they bend easily and almost break?
Can you move the probe easily through the meat between the ribs?
Can you twist an end bone around in the meat?
Pull one off and eat it.
Thanks Tom. The ribs are St Louis cut 2.75 & down. I read Ribs 101 and should have recalled some of the tests other than internal temp. I guess I just didn't really want to open the smoker after just 2 hours. Thanks again.
I'd probably open up about 3 hrs,flip them over,spray with a little apple juice and check in about 1 1/2 hrs.
I've done pork ribs (not baby backs) many times and after reading a post on here about using rib hooks, I've adopted this method. I cut the rack of ribs in half, and you can smoke 3 racks at a time this way if you like.
I bring them to 190 deg., usually smoking 2 racks at a time with a total weight of about 8 lbs.
My ribs always take 6 hours (just took another batch out today)and they come out perfect. I much prefer using the hooks as the heat is more even as opposed to lying them flat which blocks the heat from the higher racks.
Might be something for you to think about also...don't think you'll be disappointed.
Hope this helps..
SmoKen
I bring them to 190 deg., usually smoking 2 racks at a time with a total weight of about 8 lbs.
My ribs always take 6 hours (just took another batch out today)and they come out perfect. I much prefer using the hooks as the heat is more even as opposed to lying them flat which blocks the heat from the higher racks.
Might be something for you to think about also...don't think you'll be disappointed.
Hope this helps..
SmoKen
Smoken...just to clarify...you first said you cut the ribs in half and you can smoke 3 racks at a time. Then next line you say you smoke 2 racks at a time...just so I know, which is the way you do it? Thanks! Rick in CO