Originally Posted by Wampus
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