I am confused (about a lot of things really) about the correct internal temp of Pork Ribs done on BGE. I have seen temps from 165 to 195 to as high as 205 deg F. What is OB's answer to Pork Rib internal temp when done?

Thanks!!

Never used a temp probe for ribs. I set my temp and cook uncovered for 3 hrs and wrapped in foil another 3 hours. Perfect every time.

Never probe ribs either. I go 2 hours unwrapped on the offset at 275, the wrap for one hour. For fall off the bone tender, 2 hours wrapped.

I never check IT on ribs, I hang mine in the rib box and smoke at 225 until the meat starts pulling away from the end of the bone. When I can bend them fairly easy in the middle of the rack they're done. I never wrap anything.

www.amazingribs.com

Same here. I don't probe ribs. Just go by temp/time/rest.

3-2-1 but 190-195
3 unwrapped
2 wrapped
1 unwrapped in finished style

ETA: https://www.thespruceeats.com/the-3-2-1-barbecue-method-335862

225F
4 hours unwrapped
1 hour wrapped
Rest for 30 min

Mark Fairchild said:

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I am confused (about a lot of things really) about the correct internal temp of Pork Ribs done on BGE. I have seen temps from 165 to 195 to as high as 205 deg F. What is OB's answer to Pork Rib internal temp when done?

Thanks!!

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Ribs are the one thing you wont see recommended to cook based on temperature around here. Not much to probe. I tried one time and the probe kept falling out. To me ribs need about 4 hours cooking at 225, split that up between wrapped and unwrapped time however you want. Then next time adjust based on these results.

Pick up the ribs and do the bend test

Ribs only need 3 hours or so.

There is no need to wrap.

225-250, 2.5-3 hours.

Buy good quality loin ribs. Cover in fiesta rib rub, pile on brown sugar a hour before you take them off.

Done

Perfect.

Poke a toothpick in numerous areas between the bones. When it slides in with no resistance, it's done. I don't ever measure temp. I suspect getting a true reading would be difficult with ribs.

Beef ribs you can temp, but pork ribs you can't as there isn't enough meat to get a good reading off of.

Look for pull back on the bones, a decent bend in the rack if you pick it up in the middle, and if you can poke a toothpick (or temp probe) into the meat and it has little to no resistance. Those are the methods I use to see if a rack is done.

Never cook by time or some formula, each piece of meat is slightly different and they all will cook differently.

Because of the proximity of bones, it is hard to get accurate readings, and is why most say to just do the bend test.

5 people say they wrap and 2 said they do not wrap.

Lots of other comments without saying which they prefer. I wrap mine because I like mine smoked, but only to a point. Wrapping allows me to keep cooking until they are done without adding more smoke.

3-2-1, when the bones are loose - you are GTG.

275 - 300 on the offset.

2 hours unwrapped. 1 hour wrapped in HEB BBQ Foil with sauce, brown sugar, Parkay squeeze butter and a little Killer Hog. 30 min unwrapped to set any glaze. They have a bite through, are tender and are not "fall off the bone" which is to say overdone.