Ribs were dry???

[Fakum]

Ok,,, well Happy New Year to all!!!

I was determined to have Ribs today, I re-read thru all this to try and absorb the info,, I even spent time online last night trying to figure out what all these cuts of meet were and where they come from (boy, thats a challange). I didnt have much time so I ran off to the market,,, bit confused as to what to get once I was there,, long story short,, I picked up a slab of "BEEF BACK RIBS". I put them in the crock pot just now,, there was a little room left so I squeezed in the (3) pork loin ribs I had left over. Heres where I am now confused a bit.

I went by this as a guide

Your idea about the ribs is probably correct. Cook by internal temp if your pot allows that. For chicken, 170F in the breast. For pork loin, 160 F. For cheap cuts, go for 190 to 200F for fall-apart tender.

So I figured that I am going to probe cook this at 190 - 200F,, I looked at the crockpot guide,, and its suggesting cooking a beef brisket at about 145 internal,,, not only that,, when you set the crock to internal probe temp, the MAX it will set for is 180F internal, then it will switch to warm once it reaches that,,,, what should I do here? Thanks

[Red Apple Guy]

The 180F should be fine. The beef ribs might be a little chewy, but give it a try. I've cooked a ton of brisket in smokers and crockpots, and trust this ex-Texan, 145F is nowhere near right.

I think your plan is a good one.

Red

[Fakum]

Ohhh,,, dont tell me I bought the wrong kinda meat again,,, HAHAHA,,,, I want them to be as close as fall off the bone as I can,,, not a little chewy,,,,