Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Jaxon on August 22, 2013, 08:57:18 PM
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I will be smokin' some nice beef rib back ribs (that's on the label) tomorrow.
L A gave me some good tips, but I didn't find out about the finishing I T...What say you?
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I have heard that for falling off the bone juicy ribs, the IT should be 200 to 205 degrees. However, check this out at this website.
http://www.amazingribs.com/tips_and_technique/are_they_ready.html
Maybe this will help.
Ed
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We're talkin' BEEF back ribs, Ed...is the temp the same as with PORK back ribs?
This article looks like a reference to pork ribs...am I seeing it right?
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I do mine at 235° to 250°F for 5 to six hours spritzing them with Apple juice every hour. You can foil after 3-1/2 to 4 hours to save an hour on cooking time. You know if them ribs have been in there for that long the IT temp is going to be way past the FDA recommended beef temperature so no worries but if it makes you feel good you can stick your Thermapen in them to see its way past 135° F. You have to bring the meat up past 165° for several hours to break down the stiffy-stuff :) That's my two cents and it makes scents to me ;)
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Ok...
Try this one: http://www.smoking-meat.com/smoking-times-and-temperatures-chart
Says 175 degrees.
Ed
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I do mine at 225* and use the 3-2-1 method modified to 2.5-2-1 with the last 1 adjusted up or down pending tenderness. I don't go by IT I go by tenderness with either a toothpick or fork.
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Jax - It's beef; you can eat it from practically raw (tear it off the bone with your teeth) to al dente (he's an Italian griller) to way too well done for me. I don't use a thermometer on them, just get them to where I want them that day - sometimes more rare than others. Experiment - it ain't all written down science. Do score or remove the membrane and take it from there.
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Probing beef backs for temp is pretty useless IMO since there is normally very little meat available to check. I use the pull back/bend/toothpick/take a bite and see if I like it method. Beef backs are one of the few things I do like to wrap while cooking. They need the extra time at fairly low temps but will shrivel up pretty bad if cooked too long with no moisture. Depending on how meaty they are, I normally start with a 2-1-1 at 250 and go from there.
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Like others above said - it's not a temp thing. More of a look, feel and taste thing. I bet you will knock it out
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All right...
By the end of the day, we should know how schmart y'all are.
I have some spares to cook alongside the beef ribs in the offset.
Stay tuned throughout the day as things develop.
B T W, since KaHuna is 5 time zones away, he may be the last to know.
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Let us know how it turns out Jack. I have some of those beef ribs in the freeze now. With pork ribs I cook them till the meat pulls back from the bone about half an inch or more, I will see if the beef ribs do the same.
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All right! You talked me into this. i am going to make beef ribs tomorrow as well. My intentions are: prepare and rub the ribs tonight and put them on tomorrow. My plan is cook uncovered for 2 hours and covered for two hours and then their down. I have cooked them in the past and 5 hours and 6 hours is much to long. When I foil them, I am going to do the same thing as I did recently with pork ribs: lay down brown sugar, cover it with honey, and place flip the meat so the bone side is up and meat side is down.
We can compare results later.
Ed