Watching a new BBQ Pitmasters

[Pappymn]

Butcher Boy BBQ pulled out his slow blaze colored Thermapen and probed his spares looking for 195 degrees IT.

Does anybody temp probe ribs?

Also, if I had to take a drink every time they said "money muscle" I would be face down in a wheelbarrow

[dawrecknq]

Dave with Butcher BBQ is an amazing cook and really cool guy. He is as humble as he appeared on the show. I love his products...especially his pork enhancer and prime dust. In fact, I need to order some pork enhancer for my pork butts. I thought all the cooks were throwin' down their best. I was disappointed that Big Jim didn't confess his peach juice to Myron and Tuffy. Who knows maybe he did and it just didn't make the cut.

[Old Dave]

I do probe my competition ribs right thru the foil but I take them to a slightly higher finish temp.

[deestafford]

For eatin at the house what IT are your ribs?  Dee

[TwoPockets]

I don't cook for comps but here at home I cook ribs till the meat has pulled back of the bone at just the right amount. It has never failed yet.

[deestafford]

Most of what I do now with my ribs is to smoke them in the MES.  Then foil them.  The slice in serving size pieces and finish off on the grill...usually the SRG.  Dee

[muebe]

Never probe the ribs I cook. Just go by the look and the bend test

But I don't do comps either

[sliding_billy]

Same as the others.  I probe everything but ribs.

[Old Dave]

Morning Dee,

I do use my competition recipe at home for my ribs and the internal temp of the finished rib which I probe thru the foil is in a range of 202 to 207 degrees. I say range as a slab of ribs has a thin end and a thicker end...and I can't see that as the meat is in the foil so anywhere in this range is fine with me for a finish temp.

I think you sampled my contest ribs a couple of years ago at the Gathering.

[mikecorn.1]

Watched that episode also. I also do not probe them but go by look and time.


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[deestafford]

Morning Dave, That I did and look forward to doing it again this year.  Dee

[smoker pete]

Same as the others.

However I do probe my ribs just for grins      ... to make sure they're at least 180ºF.   

[Hub]

My competition ribs are tightly timed and I can tell by the look and feel when they are done.  I have poked around a little with my PT100 and found that the readings just run the gamut and vary by distance from the bone and end of the rib.  I think the cooks that use their thermometers on ribs a lot learn how to find the right spots to get consistently useable readings.

Hub

[Jaxon]

Since I am still at the elementary level with smokin' ribs, I don't have enuff experience to depend on the "bend" method...and I can't tell by the way they look either.  I really like using the thermapen (mine is Orange, like the pros use) to let me know when they are right, especially if they are foiled and I can't see how much they bend.

Now that Dave has given me his secret temp for comps, I'll REALLY be checkin' 'em that way.

Bein' just a backyard jack, I need all the help I can get to make this stuff turn out.