Morrey Thomas
TVWBB Super Fan
Does anybody know a good doneness target temp that a food probe will read when inserted in the meaty portion of a rib? I mainly target the ribs doneness when meat will bite cleanly off the bone with some slight resistance. But certainly not falling off the bone.
For sure, the real test of doneness will be a toothpick inserted, tear test, bend test, etc. But for the sake of argument, I would like to put my Maverick probe in the meat to get in the ballpark so I don't have to be pulling the lid off to lose heat until needed.
For sure, the real test of doneness will be a toothpick inserted, tear test, bend test, etc. But for the sake of argument, I would like to put my Maverick probe in the meat to get in the ballpark so I don't have to be pulling the lid off to lose heat until needed.