Dry, flaky skin can occur anywhere in the body, including the genital area. It is often associated with a very common skin condition called eczema, a non-contagious, chronic inflammation that is characterized by dry skin, itchy skin. Skin bumps, blisters, and scaly patches may also develop.
Ribs are done at 180Â° F, and should be pulled somewhere between 180 and 190Â°F. As the meat doesnât extend far from the bone, it can be hard to get an accurate internal temperature reading; the best method is using a thin probe from a good digital thermometer, like this Maverick Wireless Digital Thermometer .
Part 1 Prepare the Ribs. Cut the ribs. Use a sharp knife to cut any ribs that are 5 inches (12.7 cm) or longer in half. Country ribs are often 1 foot (30.5 cm) or longer. For especially long ribs that are over 1 foot (30.5 cm) in length, you can even cut them into three equal parts. Slicing long country ribs crosswise will make it easier to handle them.