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12 replies

internal temp. for competition quality

B bornhungryMember
I recently had the opportunity to judge at Memphis In May, and on the last day I got to "On site judge" the category of ribs.
I had two teams that were very close and it came down to tenderness.
When I was in judging class, we were told that "falling off the bone" tender was actually considered overcooked (although 90% of the people I know like their ribs that way)
We had a great instructor and he simply put it this way....when you bite into the meat on a rib, everything in your mouth should stay inside and everything outside of your teeth should stay on the bone. Unfortunately, only one team could receive a "10" and the other got a 9.9
My question is this, Does anyone know what internal temp. you should be shooting for to get the tenderness that is considered proper for competition? Any help would be greatly appreciated.
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T tomMember
Well,since Memphis tends to cook loinbacks and they like them cooked more than KCBS FBA ,or TX.
Never did know just how to determine IT of a slab,except the rest of the country likes ribs to bite clean and Memphis likes them to pull cleanly off the bone.

Of course the standard at comps anywhere is better to be overdone,than underdone.

I've heard lots of "experts " speculate the perfect,but never have heard a winning cook pay much attention.Memphis teams tend to cook about 18 slabs so it would be hard to temp them all.

Hope this helps a little.
FM Former Member
quote:
Originally posted by BornHungry:
...
My question is this, Does anyone know what internal temp. you should be shooting for to get the tenderness that is considered proper for competition? Any help would be greatly appreciated.


I'm not a fan of internal temps for ribs. There is just too much variation in thickness and fat content to find "one" temp. Somewhere in the upper 190's will be close.

BUT...

I won a lot of rib $$$$ and averaged 9's in tenderness with my toothpick test. Use a toothpick to stick the meet and "feel" for little to no resistance. With a little practice you'll get it down perfect.
cal 2cal 2Member
quote:
Originally posted by SmokinOkie:
quote:
Originally posted by BornHungry:
...
My question is this, Does anyone know what internal temp. you should be shooting for to get the tenderness that is considered proper for competition? Any help would be greatly appreciated.

I'm not a fan of internal temps for ribs. There is just too much variation in thickness and fat content to find "one" temp. Somewhere in the upper 190's will be close.

BUT...

I won a lot of rib $$$$ and averaged 9's in tenderness with my toothpick test. Use a toothpick to stick the meet and "feel" for little to no resistance. With a little practice you'll get it down perfect.


I agree wholeheartedly Smokin', of all the comp meats that a fella cooks, ribs are the product that is the most sensitive to weight, bone size, marbling, breed,etc.. Just no cake recipe for them, lots of practice and a "feel" for what you hope to accomplish.
B bigwheelMember
Have heard certain anal retentive types trying to measure temps of ribs but it dont seem logical to approach it like that. Its a touchy feely thing. No not science but art. I dont do tooth picks but rather the "tear test." That involves cooking them meat side down and dont spill the juice which collects on the bone side...and when they will tear slightly apart in the middle of the rack on adjacent bones..they are done. Then the get wrapped and thrown in the hot box for at least an hour..half a day is better. Then they get drug out and put back in the heat for a final glaze and get ready to go get the big check...dust collectors etc.
FM Former Member
quote:
Originally posted by bigwheel:
... I dont do tooth picks but rather the "tear test." That involves cooking them meat side down and dont spill the juice which collects on the bone side...and when they will tear slightly apart in the middle of the rack on adjacent bones..they are done...


That's why I invented the toothpick tear. The "bend" and the "tear" test both tear the meat and in a world of competition, that tear can't always be fixed. Especially out of the middle of the rack which is usually where you present from.

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