Quote:
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.
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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.