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PSA: I finally figured out why my ribs were always dry
Took me about 2 years of cooking pork ribs every other Sunday before a buddy in Memphis pointed out I was pulling them off the smoker too early. I was using the bend test but not waiting for that 200-203 degree internal temp in the thickest part. Since then I started using a probe tender check and my last batch at a backyard party actually got compliments instead of polite smiles. Has anyone else had a similar lightbulb moment with cook times?
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perez.mia14d ago
Had a buddy who bragged about his ribs for years until someone finally told him they were technically still raw near the bone. He went from "best in the neighborhood" to throwing out entire racks overnight.
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harris.aaron14d ago
Wait, he was rawdogging those ribs for years and nobody said a word until some random person finally called him out? That's wild. How do you let someone keep serving undercooked meat that long?
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