Ribs went on around 11am and my probe is showing different spots from 180-205. I normally do the 3-2-1 and would have wrapped by now but the past few times I feel like I wrapped them too early right at the 3hr mark and they probably weren’t ready to be wrapped at that point.
by PJA0307
33 Comments
Don’t use temp to tell when ribs are done. Use the bend test or test to see if tender.
3-2-1 is too much time for ribs and back ribs can be done in 4 hours depending on what temperature you are cooking at.
To temp? No such thing.
You cook to bend
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side qq: is that a smoked lemon/lime holding your temp probe?
Way overthinking it. You didn’t wrap too early, cook them to the bend test then take them off. They look good so far
Pick them up with tongs at one end and see if they bend.
If they bend significantly and easily with cracks forming in the meat, they’re done.
If they’re almost there, sauce them up and let them get tacky.
No need to wrap—especially if they’re cooking fast.
Last week I branched out from the 3-2-1 method and did 4-1-1 and it turned out perfect. Didn’t fall off the bone, but pulled perfectly.
Don’t temp ribs. Do a bend test.
Or, try to get a more meaty part away from the bone. If the probe is less than 3/4” away from any bone the therm will read too hot.
Pull ’em.
Temp doesn’t matter with ribs, they’re ’a different animal’.
Bones, connective tissue, cartilage, meat that runs in different directions.
Two things you look for are meat pulling back from the ends of the bones, and a good bend when you lift the slab in the center with a pair of tongs…. You want the meat on the surface to ALMOST tear when it bends.
If they pass the bend test, you let them rest then eat them. 4 hours can be plenty of time for ribs depending on the rack itself and temp
What temp is that kiwi at?
Ribs don’t take six hours. Pull them if they are ready
I’d give it the bend test and probably let the bones show a tiny bit more. There’s never a reason to wrap or check temp on ribs imo
Bend test or maybe probe test. Meat is never ready by temp
What does it mean to take the temp of ribs. Lol! 😉
Wrap them in butchers paper, then wrap that in a towel. Eat after resting for an hour or so.
pork ribs are one of the only things i cook by time instead of temp, just 4-4 and a half hours uncovered @ 250. come out perfect everytime.
in this photo they look ready to eat
Meet is pulling back from the bones, time to pull brother!
And now what is hilarious 😂😂😂
Never wrap ribs, it’s a waste of time and meat quality
This is your sign to not wrap your ribs.
Now you eat them!
I would argue that not wrapping makes a superior rib.
Eat them ?
Use some tongs and pick up one end. If it’s tender enough to flop and start splitting apart then they are perfect.
Take them off…time is irrelevant…temp matters!
Wrap and stick in a cooler with a towel if you’re not hungry yet
Let’s EAT!!!
Now, wrap in freezer paper – then wrap in foil and cook 2-3 more hours… The meat will fall off the bone.