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Unread 01-06-2013, 09:27 PM   #13
Pitmaster T
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Join Date: 04-03-11
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Quote:
Originally Posted by Wampus View Post
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.


go look past 9 minutes and you will see a not ready toothpick test, then a bend and I think a ready toothpick test... i think thats at my 11:45 mark
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