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4 replies

Ribs - In the 008 and Almost Done?

FM Former Member
I've got my first rack of Baby Back ribs in my 008 - they've been at 225* for about 4.5 hours. I looked at them for the first time 30 minutes ago, and they looked nice but I tried the toothpick test (with a flat toothpick) and that seemed sort of inconclusive to me as to doneness.

I'm going to look again in another 15-30 minutes. But any sure fire way to see they are "fall off the bone" done (other than cutting one and eating it)?

Thanks,
Steve P.
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electrotechelectrotechMember
Steve of course practice makes perfect but there are a couple things I look for. One is to look for the exposed bone tips the meat should pull back from the bone. The second thing I do is lift them with tongs and you should see the rib flex and the meat should start to separate from the weight of the ribs.If you have not done so already I would suggest you look over the Pork ribs 101 on the forum.
FM Former Member
Thanks. I did look at Ribs 101, but still working on the reality of it.

I just looked after about 5 hours with my wife, and cut a rib off to see how it was. It seemed pretty tender, but not quite fall off the bone. So I'm going to leave them in for one more hour.

I will say that the loin meat on that rib (white meat) was somewhat dry.

But - pretty tasty just the same.
P pagsMember
The toothpick test works very well. If it slides through the meat easily with no resistance, it's done. Once you get used to it, you'll swear by it. When the ribs are not done, you will feel resistance.

I target pull off the bone. Fall off the bone means they are overcooked. When that happens, bring out the sauce.

With that said, shoot for what you like. Determining doneness with the ribs will become second nature.
M maxqMember
quote:
Originally posted by reevus:

I will say that the loin meat on that rib (white meat) was somewhat dry.



"Fallen off the bone" ribs will tend to dry out. If you like them that way, try painting them with BBQ sauce and foiling them for 15-30 minutes. They'll stay warm in an insulated cooler. If you're not a sauce guy, spritz them with apple juice, shake on a bit more rub and foil them.

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