I been getting these 3-3.25 lb ribs. They are really loin back, with bones cut short. Fairly meaty. About 1.5 - 1.75" thick in places.
Last nights 3 racks took 6.5 hrs to get done at 275. , vs as short as 3.5 hrs for thinner ribs. When i took temp at 5 hrs...155 f inside thickest part. They were wrapped for several hrs already. I bumped temp up to 300 for next hr.
Previous time i pulled them early because didnt plan for time....meat wasnt fall off bone. I was determined to get these done .
So, we ate our ribs at midnight . And they were good.
Is there a thin short probe suitable to stick in ribs? Thermoworks has a sous vide needle probe..but it doesnt have metal wire covering.
Last nights 3 racks took 6.5 hrs to get done at 275. , vs as short as 3.5 hrs for thinner ribs. When i took temp at 5 hrs...155 f inside thickest part. They were wrapped for several hrs already. I bumped temp up to 300 for next hr.
Previous time i pulled them early because didnt plan for time....meat wasnt fall off bone. I was determined to get these done .
So, we ate our ribs at midnight . And they were good.
Is there a thin short probe suitable to stick in ribs? Thermoworks has a sous vide needle probe..but it doesnt have metal wire covering.
Last edited: