Originally Posted by Youngin'
Is there any way just by looking at them or as soon as they hit the 190's?
Thank you all.
There's the bend test, where when you pick up a rack wither with tongs or with your gloved hand and bend them they'll start to break under their own weight.
Then there's the toothpick test, where a toothpick or wooden skewer will slide through the meat between the bones with little to no resistance.
Either one of these will tell you how tender they are.
One thing: IF you wrap in foil, and you find that the ribs are really soft when they come out, a slight rest in the foil after pulling off the heat will let them tighten up a little bit.