BBQ Pork Rib Question

[Wlambert42]

Please fill in the blanks.

Smoke at 225 until internal temperature reaches _______.

Wrap in butcher paper. Place back in smoker until internal temperature reaches _______.

Pull and let rest for ______ mins.

Thanks

[ateague11]

Cook until done and passes the bend test. No wrapping

[sotx]

Man I cook a lot of ribs and I go more by feel and look than a internal temp, I also prefer foil on ribs than butcher paper. Sorry I am no help with your questions. For a quick easy tutorial go on youtube and look for how to bbq right.

[HoustonHunter94]

Sounds more like a brisket question. 3-2-1 for ribs or more often than not, just 250 till done (bend test), because I'm lazy.

[Leemo]

You’ll get 6,439 different answers

[Comanchehunter]

Look up Aaron Franklin rib videos on youtube. All you need to know. Having said that, he goes into a lot of trimming specifics that aren't really necessary. Just watch to get the gist on seasoning, temp, and time.

[bounds]

I bbq’d pork ribs the last 2 weekends and they turned out great. I did an hour at 225, then wrapped in foil for another hour, then unwrap and baste and let that crisp/set up for 20-30 mins. Then remove/rest

[hog_down]

Does anyone wrap with apple cider vinegar or BBQ sauce?

[Killer]

Dry rub and place them in smoker for 6 hours at 225
That’s it

[Big Lee]

225-250 Until internal above 145. Wrap in foil till internal is just over 150. Pull them out still wrapped and let rest at room temp for 30-45minutes or until you can't wait longer.

The night before I rub in various seasonings and mustard. Let them soak in Apple juice over night. Right before I wrap in foil I will add BBQ sauce. The pan that I soaked in the night before goes under the ribs in the smoker with the Apple Juice still in the pan. I haven't had any complaints and my customers always return for a free meal. Lol

[Charles]

Are you wanting them to fall off the bone (like they should) or bite into?

[Calrob]

Forget "rules". Its a feeling. Cook about 300 for a little while, if you wanna wrap or sauce, do it let temp come down to 250. Pull off when done.

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[oktx]

I do 4-2 at 250. Don’t check IT and don’t rest. I want fall off the bone, I’m not entering a contest, I’m eating them.

[brokeno]

321

[Drop Tine]

Yea i'm a 3-2-1 guy. I don't check temp on ribs. Just 250 for three hours unwrapped, then two hours wrapped, then one hour rest. They've been delicious every time.