What should the inside temp be for ribs to fall off the bone, and where should you place the prob into the ribs?
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Hey BIGDADDY!!
First, you must realize that the ideal rib will NOT fall off the bone. Rather measure the tenderness this way.....look for a clean bone. When the ribs are done to tender, they will separate from the bone and leave those bones completely clean! They will also be just as tender as "fallling off the bone".
Ribs are pretty tough to get an accurate reading but they should be around 205�. Just be sure you are not on the bone when taking that temp.
Here are several easier ways to test.......
1). Meat pullback. Look for the meat to pull back from the end of the bones. The amount of pullback will depend on the type of rib....baby's(about 1/2 - 1") or spares(1-2").
2). Toothpick Test. Insert a toothpick between the bones and into the meat. If it goes through easily, they are done!
3). Bending. Pick up the rack in the middle and look for the rack to bend easily.
Others will chime in soon!!
Stogie
First, you must realize that the ideal rib will NOT fall off the bone. Rather measure the tenderness this way.....look for a clean bone. When the ribs are done to tender, they will separate from the bone and leave those bones completely clean! They will also be just as tender as "fallling off the bone".
Ribs are pretty tough to get an accurate reading but they should be around 205�. Just be sure you are not on the bone when taking that temp.
Here are several easier ways to test.......
1). Meat pullback. Look for the meat to pull back from the end of the bones. The amount of pullback will depend on the type of rib....baby's(about 1/2 - 1") or spares(1-2").
2). Toothpick Test. Insert a toothpick between the bones and into the meat. If it goes through easily, they are done!
3). Bending. Pick up the rack in the middle and look for the rack to bend easily.
Others will chime in soon!!
Stogie
You know Stogie & Big Daddy, if we can figure out a way to do this that everyone understands...we'll be the Saints of BBQ.
My thoughts go along with you Stogie.
Being a judge:
a fall-off-the-bone rib is actually overcooked.
For me:
The perfect rib is on that is tug-off-the-bone one that you have to gently pull and it comes off cleanly.
Think of it this way -- ever tried to cut some that are falling off the bone, they fall apart or shred as you try to slice them.
Tug-off-the-bone cut easily, retain their shape and give a great looking rib and doesn't fall apart until they're in your mouth.
The term overcooked is from my BBQ Judge rule experiences, they say that fall of the bone is overcooked.
I've never found a reliable temp or a reliable way to determine "tenderness" since there is so much variation in a "perfect" rib. It is based on the cooking method, the doneness of the meat the moisture in the meat, etc, etc.
I agree with Stogie. Look for the meat to shrink (although I can't say if it's 1" or 2" cause it's hard to know where the meat started and I don't always carry a rule out to the smoker
I like the toothpick test.
My preferred method and it goes back to my "it's done when it's done" I actually handle the meat (I've got some deep frying gloves that are insulated) and I flex it like you Stogie. By the amount of bend (on not bending) I can tell if it's done. A little practice, and KEEP GOOD NOTES, and you'll make this method work for you.
Now, who's next with the ideas?
------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
[This message has been edited by SmokinOkie (edited March 07, 2001).]
My thoughts go along with you Stogie.
Being a judge:
a fall-off-the-bone rib is actually overcooked.
For me:
The perfect rib is on that is tug-off-the-bone one that you have to gently pull and it comes off cleanly.
Think of it this way -- ever tried to cut some that are falling off the bone, they fall apart or shred as you try to slice them.
Tug-off-the-bone cut easily, retain their shape and give a great looking rib and doesn't fall apart until they're in your mouth.
The term overcooked is from my BBQ Judge rule experiences, they say that fall of the bone is overcooked.
I've never found a reliable temp or a reliable way to determine "tenderness" since there is so much variation in a "perfect" rib. It is based on the cooking method, the doneness of the meat the moisture in the meat, etc, etc.
I agree with Stogie. Look for the meat to shrink (although I can't say if it's 1" or 2" cause it's hard to know where the meat started and I don't always carry a rule out to the smoker
I like the toothpick test.
My preferred method and it goes back to my "it's done when it's done" I actually handle the meat (I've got some deep frying gloves that are insulated) and I flex it like you Stogie. By the amount of bend (on not bending) I can tell if it's done. A little practice, and KEEP GOOD NOTES, and you'll make this method work for you.
Now, who's next with the ideas?
------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
[This message has been edited by SmokinOkie (edited March 07, 2001).]
My 2 cents.
If'n ya like dem to fall off da bone, den by all means cook'em dat way!
Experiment. Keep good notes.
Stogie and Smokin' have some great advice.
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Happy Qin' - AAHH
If'n ya like dem to fall off da bone, den by all means cook'em dat way!
Experiment. Keep good notes.
Stogie and Smokin' have some great advice.
------------------
Happy Qin' - AAHH
My mouth is waterin...
I agree with the "tug off the bone" doneness as best... and... the best way to check... is to take your tongs and grab the meat at the end of a rack... if it tugs off that last rib, and tastes great, then they done!!! If it won't come off, keep cookin.
(Smokin Okie knows best -- It's done when it's done!)
I agree with the "tug off the bone" doneness as best... and... the best way to check... is to take your tongs and grab the meat at the end of a rack... if it tugs off that last rib, and tastes great, then they done!!! If it won't come off, keep cookin.
(Smokin Okie knows best -- It's done when it's done!)