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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: What internal temperature is needed for ribs?
Smoky,
I just received a thermometer probe with an external digital readout for XMAS. I will use it mainly for roasts and turkeys, however, can you accurately use it for ribs as well? What internal temperature is needed for ribs?
Thanks,
Vance
Hi Vance,
When doing spare ribs, I will take them to about 185°F but if you are doing loin back you can take them off at any time after 155°F Click into "According to Smoky" and read "Pork Ribs."
I start with the probe laying on top of the meat so I can monitor the temperature that the meat is getting. Near the end, I insert it into the meat.
Have fun,
Smoky
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