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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 11:16 PM   #16
flyingbassman5
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Quote:
Originally Posted by Pitmaster T View Post
The best answer is Vinegar or acetic acid. Do not let anyone on this forum tell you hydrofloric acid. Hydrofloric acid will dissolve the WHOLE bone as well as the flesh.... and,,, LOL your mouth and teech when you bite into... wait... there would be nothing to bite into.... which is the entire point.

Soak your ribs in vinegar for a few days and the ribs will be soft enough to bite through. It will be nasty, and frankly I do not know why you would want to bite through the actual rib, but there you are. The meat around the rib will turn into mush though. The way this works... and its soooo brilliant... is because it ONLY dissolves the calcium, leavign the other materials behind... which of course, you will be able to bite through

I hope this was helpful.
Now knowing the kinda guy you are, that^^ is all kinds of funny!!


To the OP- Cook em for a shorter time.
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Unread 01-07-2013, 03:05 AM   #17
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when they're done they're done...back off your trying to time it and focus on what the meat is telling you as stated above...not all meat/racks cook the same, not every day is the same...once you learn how to read your meat it becomes easy..and timing is just a ROUGH reference...
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Unread 01-07-2013, 05:03 AM   #18
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I am with the hot n fast rib cookers. 275-325. The short cook time doesnt give em time to dry out or get mushy.
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Unread 01-07-2013, 05:33 AM   #19
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These guys know way more than I do but I do have a suggestion that I have tried. Just try each rack with a different process ie. wrap one, do not wrap one etc. I personally cook for 3 hours meat up wrap meat down for 1-2 then let sit. Cooking at around 225. I have never tried the hot and fast but will very soon.
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Unread 01-07-2013, 08:10 AM   #20
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Quote:
Originally Posted by LoneStarMojo View Post
I am with the hot n fast rib cookers. 275-325. The short cook time doesnt give em time to dry out or get mushy.
I'm right there with you. 300 degrees minimum does nothing to dry them out. At my farmer's market I'd cook at that temp. All my customers were really happy with the results (except the one clown that said I was cooking them far too hot), and it saves a ton of time....
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Unread 01-07-2013, 08:44 AM   #21
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Quote:
Originally Posted by Pitmaster T View Post
The best answer is Vinegar or acetic acid. Do not let anyone on this forum tell you hydrofloric acid. Hydrofloric acid will dissolve the WHOLE bone as well as the flesh.... and,,, LOL your mouth and teech when you bite into... wait... there would be nothing to bite into.... which is the entire point.

Soak your ribs in vinegar for a few days and the ribs will be soft enough to bite through. It will be nasty, and frankly I do not know why you would want to bite through the actual rib, but there you are. The meat around the rib will turn into mush though. The way this works... and its soooo brilliant... is because it ONLY dissolves the calcium, leavign the other materials behind... which of course, you will be able to bite through

I hope this was helpful.
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Unread 01-07-2013, 08:50 AM   #22
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Thank you for the onslaught of info. This is why this site is better than any book out there.
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Unread 01-07-2013, 09:58 AM   #23
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When they flex 90 degrees from tbe middle of the slab without being "springy". If they are still "springy" keep cooking and check every thirty minutes.
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