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-   -   Soft Rib Bones???? (http://www.bbq-brethren.com/forum/showthread.php?t=175452)

Wornslick 11-17-2013 01:18 PM

Soft Rib Bones????
 
I cooked a slab of St. Louis spares last Sunday and something strange happened while eating one of the ribs, and it happened again today as I was trying another one on the way back to work. While taking a bite from the rib I got a piece of the bone in the same bite. It was on the cartilage end and the bone was extremely soft, easy to bite through, same texture as the meat. What would cause this?

Old meat, frozen to long? The spares were not in cry-o-vac but rather wrapped in plastic, in one of those foam trays that you see in Grocery stores, packed by them. Any ideas? http://www.stumpssmokersforum.com/im...e_confused.gif

LMAJ 11-17-2013 01:28 PM

Porcine Osteopenia??

ironmanerik 11-17-2013 01:55 PM

Quote:

Originally Posted by LMAJ (Post 2696635)
Porcine Osteopenia??


English please

sliding_billy 11-17-2013 03:41 PM

Sounds like they were boiling in their own juices (i.e. wrapped and overcooked).

LMAJ 11-17-2013 03:41 PM

Quote:

Originally Posted by LMAJ (Post 2696635)
Porcine Osteopenia??

Quote:

Originally Posted by ironmanerik (Post 2696657)
English please

Porcine = related to pigs
Osteopenia = Low bone density.
My way of saying I have no clue...

ironmanerik 11-17-2013 03:50 PM

I googled it found nothing, thought I was missing something obvious.

LMAJ 11-17-2013 03:52 PM

Quote:

Originally Posted by ironmanerik (Post 2696796)
I googled it found nothing, thought I was missing something obvious.

Nah, just my twisted sense of humor.

dadsr4 11-17-2013 04:28 PM

I do not wrap my ribs, but I have found the bones of other people's wrapped ribs are soft compared to unwrapped. Steaming is used to soften bone for shaping it for projects.

dport7 11-17-2013 04:44 PM

Quote:

Originally Posted by LMAJ (Post 2696799)
Nah, just my twisted sense of humor.

Funny stuff.

brother steve 11-17-2013 04:47 PM

Maybe a piece of cartilage left from trimming?

Wornslick 11-17-2013 06:36 PM

Ribs wasn't wrapped, both cooked on a Stumps Baby, 235-245 degrees until they passed the bend test. I wonder if it has anything to do with the pigs age?

Just throwing that idea out there. :confused:

IamMadMan 11-17-2013 06:40 PM

LMAJ - Funny, I even Googled it before i realized you were kidding.... LOL

MeatCandy 11-17-2013 06:57 PM

Was it a McRib?

No idea...Maybe it was from a fatty area of the rib and was boiling in the fat during the cook...

Blah64 11-17-2013 07:13 PM

Chewy bones that break off like that usually signify overcooked meat to me. Dunno if they are actually caustically related, but they are definitely correlated in my experiences.

Wornslick 11-17-2013 07:24 PM

Quote:

Originally Posted by Blah64 (Post 2697064)
Chewy bones that break off like that usually signify overcooked meat to me. Dunno if they are actually caustically related, but they are definitely correlated in my experiences.

Could have been overcooked but if they were it wasn't by much. They were on around 5 hours at the temp I mentioned. When I did the bend test they just started to tear in the middle, but I cannot say what the interior temp of the rib was.


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