New to smokin', not to forums!

And we're anxious to hear how it went.

Make sure you use the toothpick test to check for doneness.

And once again. Welcome!

quote:

Originally posted by AndyJ:
Make sure you use the toothpick test to check for doneness.

Hey Slimmy!, If you don't understand what Andy is talking about? Smokin' was kind enough to share his technique of telling proper cooking of ribs. You use a round wooden tooth pick and run it from front to back through the meat between the bones of the ribs. When it slides in and out like butter, the ribs are done.

Takes a couple practices, but I've found it works well.

Good luck on the rib cooking.

I did a blind rib taste test today comparing Weber, Cookshack,and Tone's Rubs. Cookshack won by a mile. I hope your smoker came with a sample. If not get some. IMHO

Here's a really good tip I use all the time that I got on this forum regarding ribs and toothpick test.

I don't remember who it came from, but it was one of the Master Cooks that regularly contribute to the forum, was when the toothpick passes easily throught the thin end of a rack of ribs, apply sauce if you want to sauce your ribs and about a half hour later the sauce will be set and the toothpick will pass easily through the thick end of the ribs.

When I took my KCBS CBJ course we were told that ribs are only perfectly done, by KCBS standards, for about 15 minutes. Earlier then that they are underdone and after that they are over done.

Know your rib weights, keep good notes, do the toothpick test, and you'll have ribs that will amaze all who dine at your table. Heck, you'll even amaze yourslf...I amaze myself with my CS Que all the time.

quote:

Originally posted by SmokinMAINEiac:
...

I don't remember who it came from, but it was one of the Master Cooks ...

It is I. When I first offered that, no one on the internet had heard of it, now it's everyone. Which is a good thing I guess.

Guess I should have written an e book with 'THE GUARANTEED STEP TO KNOWING WHEN RIBS ARE DONE' or something like that.

Nah, I like sharing

Not worth arguing over,but on long nights around the cook site,there would be a lot of questions about the CBJ class saying "only fifteen mins window for perfectly cooked".

Just a thought.

quote:

Originally posted by Tom:
Not worth arguing over,but on long nights around the cook site,there would be a lot of questions about the CBJ class saying "only fifteen mins window for perfectly cooked".

Just a thought.

The "15 minute window of rib perfection" was a comment by the instructor. It wasn't in the course material.

Just wanted to clarify that.

As a wanna be comp cook, I've spent some massive time lately doing ribs. Different temps, ways,etc.

I might be able to believe a 15 minute perfect window at 225.

I know Smokin' has stated he does comp ribs at 275*, curious if he thought he had 15 minute window for perfection...just a thought!

cal quit being a "wanna be" and JUMP IN... the water is fine

Some of the comments made offhand by our instuctors somehow go on to be" law",is why I mentioned it.

Brisket slices should be 1/4 inch.

Brisket slice should break after a 3/8 in pull.

Brisket tastes great ,but is too tender,means overcooked.

Brisket is sliced more thin than a #2 pencil,means it was tough.

Chicken skin must be "bite thru".

Skin that doesn't bite thru means undercooked chicken.

Too much sauce means the cook is trying to hide something.

An acrid taste means the cook used lighter fluid as a starter.

Meat not pulled back from rib tips means undercooked.



You'll hear a bunch more that have been slightly embellished and take on a life of their own.

Just a couple of observations.