I smoked ribs this afternoon and while I had more success in temperature control, I still have a question.
How can I tell if ribs are done? Obviously a temp probe wont work with all the bone. I smoked for four hours between 225 and 275.. I left them on for an additional 15 minute as meat looked a little pink but wasnt sure if that was smoke or underdoneness.
How can I tell if ribs are done? Obviously a temp probe wont work with all the bone. I smoked for four hours between 225 and 275.. I left them on for an additional 15 minute as meat looked a little pink but wasnt sure if that was smoke or underdoneness.