Spareribs by Temperature? Worked Great!

rib by temp2

I was reading the site for my Thermapen. It had a suggestion to cook your ribs to an internal temperature of 185 F without foiling them. Then, you let them cool to 155 F and serve.

I love trying new things so here we go.

I took some spareribs and removed the silverskin by gripping it with a paper towel and pulled it off. Then I rubbed them down with a Kansas City style rub.

rib by temp

I put the ribs in a 230 F smoker over apple smoke (you could do it in a 230 F oven but there will be no smoke flavour). When they got to an internal temperature of 175 F, I gave them a brush of Cabela’s Kansas City Barbecue Sauce. I took them to an internal temperature of 185 F and took them out and let them cool to 155 F.

A later addition! I now take the ribs to 185 F and then brush them with the sauce. I put them back in the smoker for 30 minutes and then serve. It is just less finicky and works as well.

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The Verdict

She Who Must Be Obeyed likes it when the meat is pull off not fall off the bone. ┬áThis turned out just like that. They were tender but still had chew. This method is a keeper but it is a little finicky to measure the internal temperature of the ribs. My probe thermometer isn’t that accurate on this thin a piece of meat so I used it to get close and then rechecked temperatures with my Thermapen.

I think the good texture is worth the extra work.

The Old Fat Guy

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