smoking ribs

[Texas 1836]

Been cooking at 225 for about 3 hours. Can anyone tell me what internal temp I am looking for? Should I foil and slow em down or what?
Thanks in advance.

[Thom Emery]

On ribs its not a temp thing
I am sure somebody will have another idea but once the rack o ribs bends when picked up
like at 3 hours into the foil
225 is good temp on smoker
What else is going in the foil?

[1044]

Baby backs and spares cook for different times. Which are you cooking? I never foil. Spares will take about 4 hours and baby backs 6-7 @ 225. Using tongs, when you pick them up, they should flop and be ready to pull apart.

Also, the meat will be pulled back on the bones about 1/4-1/2". A little tug to pull the meat off the bone, or meat falling off the bone...cook's choice. Which do you like? You decide.

[SCOTT]

I think you are bass-ackwards there..... :D

[1044]

Aha! I was standing on the wrong side of the computer when I typed that. :roll:

[Texas 1836]

Well, I didnt get a chance to read the replies, so I played it by ear. Pulled them off at about 3 hours at 225. Actually, began falling apart when I pulled them off the grill. But went ahead and foiled and put them in the oven about 30 minutes at 325. Opened up and they were steaming away. Meat literally fell off the bone. Used "The Rub" on it before going on the grill, that was it. Might have put the rub on a little too much, tasted a bit too salty. But hey, beat the hell out of anything I would have gotten else where tonight! Thanks for the kickbacks. Hope you Qued some too!
Have a good week!

[Thom Emery]

Great You do em a few times and you is "Better than Applebees"

[david brace]

I had some restaurant ribs tonight and they were decent. This is a 2 store restaurant up here in Noo Yawk, so they can take their time a little more. Still, they ain't like homemade.

They were especially good because it was Kathy's treat...!

DB

[kickassbbq]

3-2-1 works pretty good every time!!!!!!!!!!!
Smoke On!!!
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