First time doing beef ribs. Temp says 205, but not a lot of pulling back from the bone. Is this ok?

by sockswithsandals1

10 Comments

  1. Fabulous-Operation51

    I mean if they’re probe tender then they should be done. Odd no pull back though, like not even a little haha

  2. CoatStraight8786

    No way they are done in 3 hours. Your temps device is broken or you are using it wrong.

  3. Spirited_Peen

    Or your smoker is wrong and you cooked it too fast but still got to temp

  4. saifland

    It looks good, and I hope it tastes good too. Can’t wait to do my first beef ribs.

  5. Careless-Resource-72

    Chances are your probe location is wrong as in too close to the other side or next to a bone. Have you tried multiple locations?

  6. Perpetual_Wheelie

    Took me 9 hours at ~275 degrees. Looks like your temp is way too high and you are scorching them instead of low and slow. The black crust after 3 hours is bonkers. It should be pinkish and just getting started at that time. 

  7. Looking at them it’s doesn’t look done at all. Could you poke the probe through them with no resistance? I do not think so. Your prob is off.

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