What the Tongs???

If you want to cook them to mush just wrap in foil, no tongs needed.

I use my BBQ Butula

https://www.thekansascitybbqstore.com/products/bbq-buttula

I have never cooked them fall off the bone.... This is how I pick mine up, $2.00 tongs...

[/IMG]

Thanks,
Greg

Mooner said:

Big ole long spatula, kind of like the ones sold for Blackstone griddles or you can find at any restaurant supply depot.

Click to expand...

This!

I'm surprised nobody here has said it...if they fall apart when picked up, they're way over done.

EDIT...didn't see the above responses.

AWilliams said:

I'm surprised nobody here has said it...if they fall apart when picked up, they're way over done.

Click to expand...

Yes. I have found the 3-2-1 method, used with a Traeger or Camp Chef pellet pooper, to be particularly effective at achieving mushy, fall-apart ribs. Five hour total at 225deg is as long as I've ever had to go to get the "clean bite"stage. As a certified judge I am not fond of most competition ribs but KCBS does get the done-ness criterion right.

As I said, I use two spatula/pancake turners. This one: https://www.amazon.com/gp/product/B00NHMQ0PW but it probably depends on the cooker. In mine, the racks are parallel to the front and there is no easy way to insert a long spatula from the end, though that would be nice. I just slide the two spatulas under the rack, each one out towards the end. The center, maybe two or three ribs, is unsupported but that has not been a problem.

I agree with Pat

HouseDoc said:

Nobody in my house likes them cooked that far done. Gotta leave a bite mark but pull clean on the bone.

Click to expand...

Sometimes the wife wants rib meat sandwiches and I'll overcook them for that. Then there's the occasional misfired cook...

2nd on the nirtile gloves over cottons