One thought on “Know when your ribs are done

  1. Don:

    We do not use a thermometer on ribs. We just go by the “signs” of a done rack of ribs as described in the newsletter at

    We mainly just cook by the times described in the book. Basically the 3-1-1 method. If they don’t look done, we may go an extra 30 minutes in the foil or add 30 minutes to the glazing stage.


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