<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eron "Coastie" Stoykovich:
Alright gentleman here is the n00bie question. Is it the point that if you used a thermo that it would give you a false reading due to the relative heat of the bones in such close proximity to the probe or you guys are just old school... </div></BLOCKQUOTE>
Eron - unlike with most other cuts of meat (brisket, pork shoulder, poultry, etc.) thermometers aren't that effective with ribs. It's somewhat helpful when the thermometer is used at the end of an untrimmed rack of spares, where there's a large fat mass of meat. But in general, taking the temps between rib bones isn't helpful, since you'll often find the temperature reading you get won't correlate to doneness like it does with other meats. the issue isn't accuracy of temps, though without a thermapen, that can be a problem. The issue, I think (just opinion here) is just that ribs aren't as uniformly done at a temperature the way other bbq meats are. With a narrow bit of meat and lots of connective tissue, there's just a lot of variance between doneness levels, even within the same rack. So a temperature reading isn't very helpful. In fact, I've found relying on temps with ribs can often lead to bad results.
As others have said, using a few other tests will be more effective. The most effective, once you get the hang of it, will be simply visually, how does it look, and then when you grab them with the tongs, you'll just know. As others have said, the meat pulls away from the bones, but you'll just get a feel for the meat's flexibility when you handle it. You'll know when done is done...