BillSmith
TVWBB Pro
I cooked St Louis pork loin ribs last weekend. Had a probe on the grate and another probe in between the ribs. I cooked until the ribs measured 191. Used another instant read thermometer to confirm that the rib temperature was accurate.
It came out great but it fell off the bone. The cook was 8 hours at 225. On Meathead's website, he recommended between 190 & 203. So if you want to have a slight pull off the bone, what temp do you cook your ribs to?
It came out great but it fell off the bone. The cook was 8 hours at 225. On Meathead's website, he recommended between 190 & 203. So if you want to have a slight pull off the bone, what temp do you cook your ribs to?