3 Game-Day Meats and the One Thing That Makes or Breaks Each
Game Day Cheat Sheet
Wings • Ribs • Pulled Pork
The rules that keep game-day food on track.
🔥 Wings — Crisp is a moisture problem
Do this
- Pat wings completely dry before seasoning
- Cook indirect first, finish hot
- Sauce at the very end (sugar burns fast)
Avoid
- Saucing early
- Crowding the grill (steam = soggy skin)
Remember: Dry wings + late sauce = crispy wings.
🍖 Ribs — “Safe” isn’t tender
Target temps
185°F+ Finish range: 190–203°F
Do this
- Check the thickest rib, not the ends
- Remove the membrane so rub and smoke can stick
Remember: Chewy ribs mean they weren’t cooked long enough.
🐖 Pulled Pork — 203°F is required
Target temps
203°F Stall: 160–170°F
Do this
- Expect the stall—don’t rush it
- Rest at least 45 minutes
- Shred warm and mix the juices back in
Remember: Below 203°F it slices. At 203°F it pulls.
Game Day Reminder
Different meats finish differently. Time is unreliable. Temperature decides.
Confidence, Built In
Know when it’s right, without guessing
Game day cooking is about instincts, timing, and feel. The only thing that throws it off is doubt. MeatStick gives you clear internal temperatures in real time, so every decision is based on what’s actually happening inside the meat.
Confidence beats luck.
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