Looks pretty close! Should be 145 F but more importantly for ribs, ideally, you want them almost fall-off-the-bone tender.
Bonerschnitzel69
Not quite sure what it is, but it looks edible so I’d eat it. Do you have a temperature probe? You did not identify the type of meat or the temperature . Pork at 140+ is good. 120 degrees works at our house Edit Sorry I didn’t see the other pictures but they are ribs and again if you are 140+ you’re good to go, but there are many methods and many people will cook them much hotter for fall off the bones so do a little more work and research and you’ll get it right do you like it?
Steveee-O
I don’t think so. I do spares for about 5-6 hours at 275 and those look pretty meaty
They are at a safe temperature to eat, but not optimal for flavor/texture
weaponx111
Bend test
Tropez2020
You are going to get different answers based on how people like their ribs. I prefer a little “bite” to my ribs, but some others like them to fall off the bone. These appear to be on the early side of “done” for my tastes, but close. It’s tough to tell with the pics provided and without any temp reading though. One of my tells is that the meat will pull back from the bones a bit, and it looks like that’s just barely starting here.
Nice smoke ring, I’m certain they are safe to eat and probably will still taste great.
Let us know how they are!
No_Yogurtcloset_3820
Cook to temp, not to time
Racine262
Probe for temp and more importantly, tenderness. Temp should be between 190 and 205 and the probe should go in like you were poking just below room temp butter.
getfive
No
atom-wan
If those are ribs, they aren’t even close to done
Less-Passion-172
Did you do the 321?
I sometimes do sometimes don’t.
I found the 2.5 hours then wrap to 195 and unwrap to 205 is my best method.
kapeman_
I always cook my baby backs at 225 for 3.5 hours and they are perfect!
13 Comments
Hit it
Looks pretty close!
Should be 145 F but more importantly for ribs, ideally, you want them almost fall-off-the-bone tender.
Not quite sure what it is, but it looks edible so I’d eat it.
Do you have a temperature probe?
You did not identify the type of meat or the temperature .
Pork at 140+ is good.
120 degrees works at our house
Edit
Sorry I didn’t see the other pictures but they are ribs and again if you are 140+ you’re good to go, but there are many methods and many people will cook them much hotter for fall off the bones so do a little more work and research and you’ll get it right do you like it?
I don’t think so. I do spares for about 5-6 hours at 275 and those look pretty meaty
They are at a safe temperature to eat, but not optimal for flavor/texture
Bend test
You are going to get different answers based on how people like their ribs. I prefer a little “bite” to my ribs, but some others like them to fall off the bone. These appear to be on the early side of “done” for my tastes, but close. It’s tough to tell with the pics provided and without any temp reading though. One of my tells is that the meat will pull back from the bones a bit, and it looks like that’s just barely starting here.
Nice smoke ring, I’m certain they are safe to eat and probably will still taste great.
Let us know how they are!
Cook to temp, not to time
Probe for temp and more importantly, tenderness. Temp should be between 190 and 205 and the probe should go in like you were poking just below room temp butter.
No
If those are ribs, they aren’t even close to done
Did you do the 321?
I sometimes do sometimes don’t.
I found the 2.5 hours then wrap to 195 and unwrap to 205 is my best method.
I always cook my baby backs at 225 for 3.5 hours and they are perfect!
Did you brine them first?