Hey Dr. BBQ:
I”ve got your book BIG TIME BBQ COOKBOOK and there is not an internal temp for any of the ribs. If you could help me out I would greatly appreciate it. I have got the Boston butt down and the chicken mastered but I’m struggling with the ribs. They taste good but not all that tender. My friends and I will try our first cook-off this year thanks to you. We love your book and passion. Thanks,
I”ve never tried judging the doneness of ribs by temp because I just don’t think you could stab them in a consistent enough place to make it a dependable method. I use two different methods. The first one was taught to me by James Rice, a top notch BBQ cook from Texas. James takes a toothpick and pokes it down into the meat between the bones and judges by the feel. He told me it should go through like warm butter. The other method I use is simply to feel the meat. I pinch the meat between the bones and when it’s soft and gives easily, the ribs are done.