Cooking Temperature Chart

*PB = Pull Back - This is when the meat starts to pull away from the bones of the ribs, the other way to check ribs is to do the flex test. The BBQ experts came up with another method using the 'flex' of the rack. This means picking up the ribs about 1/3rd of the way along the rack, and 'bouncing' them gently. If the rack bends to about 90° and cracks appear in the top of the meat, the ribs are done.

ST = Stalling - This means that the meat may stall at 160°F / 71°C, and the temperature will not move for some time, it is not a reason to panic! It is caused by the meat sweating off the heat, and will stop as soon as the excess has evaporated.

GR = Grilling - We recommend grilling at the end to crisp up and finish off the meat.

How to take the temperature

For the best results, always take the temperature at the thickest part of the meat you are cooking, and in multiple places when cooking whole animals, for example on a whole chicken, we would test the breast and thigh.

Resting

Always rest your meat before serving, and remember that the internal temperature will continue to rise even after you've removed your food from the heat.

Food Safety

These temperatures are a guide and advice varies globally on the correct temperature to cook food to for safety. The UK FSA recommends that all food is cooked to 70° and kept at that temperature for 2 minutes to ensure complete safety.

The other time and temperature combinations are:

• 60°C for 45 minutes
• 65°C for 10 minutes
• 70°C for 2 minutes
• 75°C for 30 seconds
• 80°C for 6 seconds

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