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View Full Version : How do you check your comp ribs for perfect "done?'


The Cosmic Pig
02-04-2012, 08:24 PM
I just saw Johnny Trigg poking his with a toothpick on Pitmasters. I assume that's his method. What's your method for checking for doneness for the perfect comp rib? How small is the window to pull the ribs before they're overcooked?

boogiesnap
02-04-2012, 08:27 PM
i poke with a toothpick also.

in foil the window can be small, they cook so quick in there.

outside of foil the window can be long...hard to time for turn in's.

pick your poison. :becky:

The Cosmic Pig
02-04-2012, 08:32 PM
i poke with a toothpick also.

in foil the window can be small, they cook so quick in there.

outside of foil the window can be long...hard to time for turn in's.

pick your poison. :becky:

What feel are you looking for when you poke them, Boogie? I'm really behind in comp ribs and need all the help I can get! :eusa_clap

Sledneck
02-04-2012, 08:34 PM
I dont know, I overcook them on purpose. No toothpick required.

boogiesnap
02-04-2012, 08:41 PM
What feel are you looking for when you poke them, Boogie? I'm really behind in comp ribs and need all the help I can get! :eusa_clap

zero resistance. i mean ZERO. like poking water. except for the small "prick" through the "bark".

depending on the meat, 275* for 3 hours out of foil and then 1 hour in will get you very very close.

boogiesnap
02-04-2012, 08:44 PM
I dont know, I overcook them on purpose. No toothpick required.

how do you know when they're overcooked but still edible?

*edit* yawn.

JD McGee
02-04-2012, 09:01 PM
I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken. :cool: I look for a slight resistance in between the bones...:thumb:

Muzzlebrake
02-04-2012, 09:24 PM
I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken. :cool: I look for a slight resistance in between the bones...:thumb:

LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

BBQ_Mayor
02-04-2012, 09:29 PM
I just use my finger on the backside of the ribs. Should feel similar to a firmed up Jello. (if that makes any sense).

boogiesnap
02-04-2012, 10:24 PM
:spit::pound:


LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

JimmyDAL
02-05-2012, 08:19 AM
I want Mike from Lakeside Smoker's advice afterall I believe he might know a little about Ribs

slowerlowerbbq
02-05-2012, 09:03 AM
I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken. :cool: I look for a slight resistance in between the bones...:thumb:

Gee, now I dont feel so bad...I do the same thing. They do make a great $100 toothpick :crazy:

Slide into the ribs with no resistance. I also use the bend test as well: pick up with a pair of tongs at the middle and you should see the meat just start to seperate. If the ribs break in half...well you went too far. That was me last weekend...DOH!

Podge
02-05-2012, 10:16 AM
Cook the allotted time and cross fingers.

Sledneck
02-05-2012, 02:08 PM
LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

Wrong! I used it to temp the water this morning at the polar bear plunge:becky: it was a very warm 44 degrees http://i1086.photobucket.com/albums/j447/r2bq/2012-02-05_13-19-38_626.jpg