Beef Newbie - inaugural smoke did not proceed as expected - is my meat cooked?

[rocky n. bullwinkle]

I did my first smoke yesterday of beef back ribs, approximately 4.5 pounds. Things did not work as expected and I am wondering if I missed something. I connected the WiFire. I selected a beef back rib recipe named "Smoked Beef Back Ribs". The recipe shows five steps. When I started the app, it listed three steps (I think). Not a big deal for it seemed it just started with the steps that related to the cooking, not removing the first and second. The first was about removing a membrane and the second was about applying the rub. So, okay, Step 1 on the machine equals Step 3 in WiFire.

The first step, then, was to preheat. Perfect, it correspondingly set the temp and counted down until hot.

The second step was to insert the probe and let it smoke for 8-10 hours until the internal temp reached 205. By internal temperature, I presume this would mean the probe temperature. The internal temperature slowly rose from an initial 71 degrees to about 150. I am not sure how long it took to get to that point, but I do know that at the 8 hour mark it was at that point and two hours later still hovering around that point. The grill temperature would, of course, fluctuate, but I expected that.

So, after ten hours and the temp still hovering at 150, is my meet done? As it was now late at night, I took the meat off the grill and refrigerated it. I am thinking it might not be safe for it never got close to the 205 mark.

So, two very big questions:
1. Is the meat safe, or should I finish it in the oven. I am not willing to put it back in the smoker for that might mean the whole cycle would start over. Of course, if anyone here has suggestions, I am willing to listen.
2. Did I do something wrong? I don't understand why at 10 hours the meat was still not even close to the desired temperature. Is this normal and I just have to keep it going? Would I have been safe going to bed and waiting for the app to alert to the next step? How much longer could I expect to have waited?

I am not down on the machine. I realize there is likely a learning process and that recipes are not exactly science. I can't wait to do my next smoke, but am looking for advice. Maybe I could smoke something else to get a better feel for how this works?

Rocky

 

[JPSBBQ]

Probably cooking at a really low temperature that is totally unnecessary. Bump the temps to 250-275. You aren’t gonna die or get sick from beef at 150 but it will suck cuz it’s not cooked enough to be anywhere near tender. Throw it in the oven at 275 either covered or wrapped and cook til at least 205. I find beef ribs sometimes need to go to 205-210. Then, enjoy

 

[RayClem]

When cooking protein, it is not done until an ACCURATE thermometer indicates that the internal temperature has reached the desired internal temperature. I emphasize accuracy and Traeger thermocouples and internal meat probes have a history of poor calibration. Make sure you get an accurate thermometer.

Beef (other than ground beef) is considered safe to eat once the temperature reaches 145 degrees. Some folks like to eat beef rarer than that. It is recommended that ground beef be cooked to 160 F.

While tender cuts of beef can be eaten at lower temperatures, less tender cuts like beef ribs, chuck roast, and brisket are often cooked to 205 F. Long, cooking at a low temperature allows the fat and collagen to be broken down and the muscle fibers relax.

I have not cooked beef ribs, but I did cook pork spare ribs. After then internal temperature reached 160 F, I wrapped the ribs in foil and allowed them to cook until the temperature reached 200 F. I then unwrapped them and finished cooking with sauce.

As indicated in the previous post, while the ribs will be safe to eat, they might not be tough. I would suggest wrapping them in foil and the cooking them either on the Traeger or in the oven until the internal temperature reaches 204-205 degrees.

 

[rocky n. bullwinkle]

Thanks to the both of you. My wife and I really like well made, meaty beef ribs. Part of the motivation for purchasing this machine was that the only restaurant here in Minneapolis that did do them well stopped selling them years ago and we've been lamenting that loss since.

Thanks for the pointer about the meat thermometer. I will make sure to get one. I will also take under advice the other suggestions. I guess like anything, it is a learning process.

For what it's worth, we did put heat the ribs the next day and have cooked three more meals since this post. I will be cooking more tomorrow!

 

[Slimpicker]

Thanks to the both of you. My wife and I really like well made, meaty beef ribs. Part of the motivation for purchasing this machine was that the only restaurant here in Minneapolis that did do them well stopped selling them years ago and we've been lamenting that loss since.

Thanks for the pointer about the meat thermometer. I will make sure to get one. I will also take under advice the other suggestions. I guess like anything, it is a learning process.

For what it's worth, we did put heat the ribs the next day and have cooked three more meals since this post. I will be cooking more tomorrow!

Rocky, spend some time surfing this site, there is way too much info here on proper Traeger cooking.

Start here https://www.traegerforum.com/threads/read-first-►traeger-faqs-tech-info.2145/ To get technical Qs out of the way and see many tips for your rig

The search window (top right ) will get ya heading in the right direction also, just type the meat and watch for threads

Also.. welcome to your new addiction .