Ribs: When the Bones Pull Right Out?

Former Member

Posted this above in Open Forum but thought I would get some more feedback. Basically, I cooked some spares in the Cookshack (225 for about 4 hrs and 200 for about 2 more hours). The ribs came out tender as heck and tasted great. However, I had a large amount of bones that pulled clean from their "sockets" - have had this happen on a few occasions in the past but not to this degree. Anybody got any scientific or otherwise explanations for this occurance?

9/29/0410:20 PM

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Original Post

Former Member

The technical term for this is "falling off the bone".

In my opinion, that's a bit too tender.....I think that there should be a bit of resistance; not enough so I have to gnaw the meat to get it, but just give a little tug.

9/30/041:10 PM

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