Temperature for Ribs

Thanks for moving this here from the PM, thought it was a great question for us all to figure out.

The 275 you mention is in my FE. I've not experimented with the other smokers at that temp, but I know the ribs themselves cook well for me at that temp.

It's really a subjective thing, how much/how little smoke, but I don't think the temp; 225/250/275 has as much impact as other things (like rub and or saucing)

Of course, I don't foil mine either

Russ

My rib cooking temp varies with the size of the slab. If I do a large rack of Spare ribs I use 275 for about 4 hours, tooth pick test at 3 hours. At the opposite end I did a very small 2.25 pound Baby backs at 225 for about 3 hours last night. I am just now getting the tooth pick test down. I tested them at 2 1/2 hours and decided they need just a bit mor and pulled them at 3 hours and they were perfect. Size does matter, or so some say

can you explain to toothpick test...

quote:

Originally posted by nthagame:
can you explain to toothpick test...

Well, since I invited it (but didn't copyright it

The idea is that in order to figure out when ribs are done, you need something.

many like the "bend test" but it's pretty subjective. Pick up a rack from the end with tongs and when it bends in the middle and the ribs crack, they're done. Probably is I don't like my rib racks with cracks in them.

Take a toothpick (always use the same size) and insert it into the middle of the rack BETWEEN two ribs. FEEL the resistence. Do it early in the cook and you'll feel resistence. Wait until later in the cook and when it feels like it has gone in with no resistence, they're ready.

Here is the KEY!

You have to decide how much/how tender, etc etc you like your ribs.

That means remember the resistence and when you cut them eat them, take note.

Were they done just right, then remember the way it felt.

Are they too tender, then you want to feel more resistence.

Are they too touch, then you want to feel less resistence.

I'll copy this over to a new thread so people can find it easier.

Smokin'

LOL... Smokin' you may want to take that last line about foiling out. I wouldn't want Tom to hear that you are allowing foiling.

It took a little practice, but man this toothpick test was a brilliant idea.Thanks for sharing all those years ago, because it is still awesome!!!

Smokin' has taught us all about EXPERIENCE.The only way you get experience is to COOK stuff,and then you write it down!The only way you improve is knowing what you did before,and adjusting to THAT.If you don't cook it all day,everyday,you CAN'T remember-so you write it down-how it felt to you.

Trust me on the toothpick thing,is it never changes by how much experience you have.

A 25 yr old razorback hawg,or a 240 lb market hog all have to come tender.

The toothpick never lies,as to what the product is, at that moment.

But...if you don't go ahead and COOK Something,you will NEVER know how it feels.

I'm fortunate to cook with Ribdog,that I've shared walking up for major state championships in ribs,and Smokin' Okie that does the same,and they use toothpicks.

Thanks guys. I guess I'll start at 450* and makes the necessary adjustments from there.

quote:

Take a toothpick (always use the same size) and insert it into the middle of the rack BETWEEN two ribs. FEEL the resistence. Do it early in the cook and you'll feel resistence. Wait until later in the cook and when it feels like it has gone in with no resistence, they're ready.

You might tell us time wise how big the window of opportunity is. That is at 225, 250, and 275 how long will the ribs remain "just right" before they are over cooked.

The window of opportunity is reliant on weight and temp. I cook all my ribs at 225, just do and a decent size rack of spares the door doesn't open for at least 4 1/2 to 5 hours. That's what your notes are for, and I suggest that you pick a temp to cook at and stick with it. That way it's easier the more you cook to have a feel for when it should be tested for your just right. I really don't know if anyone can answer how long there just right when my just right is different than yours and that will change no doubt with every pig.

quote:

Originally posted by MountainMan:
You might tell us time wise how big the window of opportunity is. That is at 225, 250, and 275 how long will the ribs remain "just right" before they are over cooked.

Bubba answered this one just right.

It's real subjective based upon the type of rib, thickness, shape, your cooker, how many times the door is/isn't opened. Just too many variables.

Those variables are one of the reasons I try not to build time/temp charts. Can I? Yes. Will I? No. I feel you need to know the methods, know the cookers and learn that part of it.

It's not hard, just cook, keep notes and it all adds up to info you can use.

quote:

Originally posted by nthagame:
Thanks guys. I guess I'll start at 250* and makes the necessary adjustments from there.

Welcome back. Did you have a question, or are you reporting success?