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Old 01-10-2013, 01:02 PM   #14
ScreamingChicken
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Join Date: 11-07-09
Location: Stoughton, Wisconsin
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Quote:
Originally Posted by e4c6 View Post
This might be a dumb question, but could someone describe the 90 degree test a little bit? Does this basically mean if you bend them, they should be able to form a right angle? If they're not tender enough, they won't be able to bend that far, correct?
Well, "tender enough" is a subjective term. What I usually do is to watch for the meat to shrink back about 1/4" from the rib ends and then do the first bend test. If you're willing to do a little experimentation, eat the first rack (or part of it) that reaches 45 degrees and see how you like it. Then go incrementally from there until you get a rack that bends 90 degrees; it might take you more than 1 cook to do this but you'll get a better idea of judging the ribs that're cooked the way you like.
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