B
Bencops
Guest
Hi all
first post... I was at knuckleheads though at the Royal last year so I have been at a BBQ Bretheren do!
I was just wondering why I don't monitor the internal temperature of ribs when cooking them like with pork or brisket. Seems to me I could miss those terrible overcooked moments if I knew what temp they were at.
Does anyone do this and does it work, or are the ribs too thin? And if you do, what temp gives the best degree of done-ness?
cheers
Ben
first post... I was at knuckleheads though at the Royal last year so I have been at a BBQ Bretheren do!
I was just wondering why I don't monitor the internal temperature of ribs when cooking them like with pork or brisket. Seems to me I could miss those terrible overcooked moments if I knew what temp they were at.
Does anyone do this and does it work, or are the ribs too thin? And if you do, what temp gives the best degree of done-ness?
cheers
Ben