Jason M. Park
TVWBB Super Fan
I have searched through the forum and recipes and have discovered that (to my surprise) beef ribs will take 6+ hours to cook properly. After cooking a few things, it seems to me that something that was not nearly as "meaty" as other things, would be approaching 185-190 degrees after about 4 hours.
I also didn't see much talk about a target temperature for the meat. One post mentioned 180, but no other mentions that I could find. So the big question is, what's more important when cooking beef ribs, the time on the smoker, or the internal temp?
I also didn't see much talk about a target temperature for the meat. One post mentioned 180, but no other mentions that I could find. So the big question is, what's more important when cooking beef ribs, the time on the smoker, or the internal temp?