How do you determine rib doneness?

[Guest]

What is the best way to determine when my ribs are done? I read about doing the 'tear test' described on this site but I just don't see picking up and tearing ribs while they are on the smoker.

Stick a temp probe into the meat of the ribs, if so what temp is "done"?

Cook based off of the weight and temps cooked at?

Thanks for your help and I look forward to my next attempt!

-Tom in SC

 

[Clark Deutscher]

There are a few ways but the easiest way will be by feel over time. For now though I believe the easiest thing is to look for the meat to pull back from the bone by about 1/2 inch. Alternatively you could stick your probe in the rib (between rib) not checking for temperature but checking to see how easy it goes in. If it is very little resistance your good to go!

Enjoy the UFC party and go GSP!

Clark

 

[K Kruger]

I'm with you, Tom. Never cared for the tear test.

At the temps I cook ribs (275 spares; 325 backs) meat pull-back isn't at all reliable. A probe inserted between the bones will go in near effortlessly when just tender. That's how I check.

 

[Rich Langer]

I'm partial to using a toothpick instead of a probe, but shoot, I use what is handy.

 

[Thomas Hall]

Kevin - why do you cook your baby backs at a higher temp? Do you do so for a similar time? Thanks!

 

[K Kruger]

Mostly because I don't find that commercial pork ribs really require low/slow cooking. (I cook pastured pork lower and slower; it's fattier.)

No, they cook much more quickly, usually 2.25-2.5 hours, if I use a foiled finish. I do Minion the start so there is a come-up in temp (it's not 325 or thereabouts immediately) and I usually bump higher once foiled if foiling. Here is an example. (The temps noted in the link are lid temps.)