Originally Posted by j3nks73
Why not make them falling off the bone tender?
I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.
You answered your own question...It's also a little harder to slice ribs perfectly for presentation if they are falling off the bone..
there's no science it, just peoples opinion of what a well cooked rib should be... kind if like a steak....some like a little pink in the middle, others like it raw and others like it like the heel of a shoe...
General rule of thumb says somewhere in the middle suits more people than less.
Mod note: cleaned up the quote...
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
Last edited by Solidkick; 08-23-2006 at 05:32 PM..