Cooked a couple of racks of loin back ribs last night on my 008 - first time for friends (my wife had been the tester up until then). The ribs were tasty, and the guests loved them and thought they were "perfect". But having been on the Forum, I have a couple of questions as I think I may have slightly undercooked them.
The two racks were cooked at 225* for three hours, at which time I had a look at them, turned them over, and spritzed with apple juice. I checked again after 4.5 hours and actually ate one - and while good I figured I could leave them in a bit longer (the toothpick test indicated the same thing), and this was well before the guests were to arrive. Ultimately, given the time of the guests' arrival and eating - I took them out after about 5.5 hours and foiled them for about another hour.
Here are the questions:
1. Is it correct that a good level of doneness would be when the meat doesn't literally fall off the bone, but when chomped on does fully come off the bone? These were close to that, but small amounts of meat remained on parts of the bone when eating.
2. While everybody like the ribs, to me they seemed slightly drier having been in the foil for an hour. This is the first time I've foiled ribs after cooking - does foiling dry them out a little?
As usual - insights from here are extremely appreciated.
Steve P.
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