Would you say that these are done or need to be on longer going on 4 hours and 30 mins on 250
Would you say that these are done or need to be on longer going on 4 hours and 30 mins on 250
by Accurate_Picture5492
7 Comments
isaiahaguilar
They are done when you can stick a temperature probe through them and it slides like hot butter
Jave3636
Pick them up at bone #3 on either side. If the rest of the rack bends to where it’s completely vertical, they’re done. If they break in half, they’re over done. If they don’t bend to vertical, they’re not done yet.
eggywastaken
Those look AWESOME. Mind sharing your method?
SR_gAr
Yoo wdf!!! Lol
Pickle_Dillss
They’re good as they are. Once you develop that deeper color they show now, and once those rib tips start to peek, like they at the top of the pic, you’re goody
lockednchaste
Based on the time and those pokey bones, I’m guessing they’re done. But it all depends on how you like them. Competition ribs should “clean bite” but my family usually likes “fall off the bone”. I make em how people enjoy them.
Character_Baby7283
They have enough smoke and color. Now just check for tenderness. If a probe slides through like butter, it’s done. If it’s reading above 202F, it’s done. Tenderness alone is enough to tell though
7 Comments
They are done when you can stick a temperature probe through them and it slides like hot butter
Pick them up at bone #3 on either side. If the rest of the rack bends to where it’s completely vertical, they’re done. If they break in half, they’re over done. If they don’t bend to vertical, they’re not done yet.
Those look AWESOME. Mind sharing your method?
Yoo wdf!!! Lol
They’re good as they are. Once you develop that deeper color they show now, and once those rib tips start to peek, like they at the top of the pic, you’re goody
Based on the time and those pokey bones, I’m guessing they’re done. But it all depends on how you like them. Competition ribs should “clean bite” but my family usually likes “fall off the bone”. I make em how people enjoy them.
They have enough smoke and color. Now just check for tenderness. If a probe slides through like butter, it’s done. If it’s reading above 202F, it’s done. Tenderness alone is enough to tell though