Need help guys

[kingforce]

Ok guys let me start by saying that im new to smoking/grilling. I wanted to see if any one can share some information with me. I would like to know when u smoke pork shoulder/butt what is the inner temp your meat has to reach? I would also like to know what inner temp you need to achieve on your pork ribs so that the bone comes of the meat easily. Thanks for all the help guys 🏻


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[bigssa]

I generally start checking the doneness of a pork shoulder at around 195 degrees. I poke the meat with my thermometer and look for it to go all the way through without resistance. Most of the time, I take the pork off at 200-203.

As for ribs, it is very hard to to take the temp accurately, so most people go with the bend test. I recommend that you read some of the articles on amazingribs.com. They have some great info about the science of BBQing that I think you will find very useful.

[Harleysmoker]

As said above, start checking pork butts around 195* F. The internal temperature can very from different pieces of meat. I use my Thermapen to poke the meat in several locations until it slides in with very little resistance. Sometimes that is around 200, or times at 205 or more.

I have never cooked ribs to an internal temperature so I don't know the answer there. I use a modified 3-2-1 method.

Smoke at 250* for 3 hours, wrap in foil for 1 1/2 hours, and sauce for about an hour. Sometimes they are failing off the bone trying to get them off the grill.

[kingforce]

Thanks for the feedback guys I will definitely try your 3-2-1. Will also start getting my read on at amazingribs.com


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[Joetee]

200 or so for the pork is for pulled pork. So if you are wanting sliced pork, you can take it off before then. I prefer sliced. Just my preference.
So 160° or higher.
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[kingforce]

Making some more pull pork today guys thanks for the info hopefully it comes out great 6hr into cook at 250-275🏻



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[jdorn]

Looking good!!!!! Grate work!

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[kingforce]

Thanks here is the final product


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