All poultry is safe at 165F. Where to probe, why thighs eat better at 175-185F, and the three kinds of pink that do not mean the chicken is undercooked.
Category: Technique & Temperatures
What Temp Is Pulled Pork Done? (And Why 145°F Is Not Enough)
Pork shoulder is safe at 145F but only pulls at 195-205F. The probe test, the blade-bone test, the stall, and how to hold it above 140F until dinner.
What Temp Is Brisket Done? Safe vs Probe-Tender
Brisket is safe at 145F and tender at 195-205F. Here is where to put the probe, what probe-tender feels like, and how to rest and hold it above 140F.
How to Reheat Ribs Without Drying Them Out
Reheated badly, leftover ribs are jerky with sauce on. Reheated properly they are close to day one. Five methods compared, and the three rules that apply to all of them.
What Temp Are Ribs Done? Safe vs Tender Explained
Ribs are safe at 145F and tough as a belt. Tender is 195-203F, and the 55-degree gap is collagen. Target temperatures by cut, where to probe, and why feel beats the number.
How to Keep Ribs Warm After Cooking (Without Drying Them Out)
Ribs done three hours early? Holding them is easy and pitmasters do it on purpose – but only above 140F. The cooler method, the oven method, and the shortcuts that quietly ruin a good cook.
Pork Rib Tips: How to Cook Them on a Smoker, Grill or in the Oven
The cheapest cut on the counter and the one most people ruin. What rib tips are, how they differ from burnt ends, and the cartilage rule that decides whether yours come out tender or rubbery.