Bite Through Ribs - Page 2

flyingbassman5 · 01-06-2013, 10:16 PM

Quote:

Originally Posted by Pitmaster T

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.

BigBellyBBQ · 01-07-2013, 02:05 AM

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...

LoneStarMojo · 01-07-2013, 04:03 AM

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.

JOMANCHU · 01-07-2013, 04:33 AM

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.

daninnewjersey · 01-07-2013, 07:10 AM

Quote:

Originally Posted by LoneStarMojo

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....

Gnaws on Pigs · 01-07-2013, 07:44 AM

Quote:

Originally Posted by Pitmaster T

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.

Youngin' · 01-07-2013, 07:50 AM

Thank you for the onslaught of info. This is why this site is better than any book out there.

Q-Dat · 01-07-2013, 08:58 AM

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.

01-07-2013, 02:05 AM	#17
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	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... __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

01-07-2013, 04:03 AM	#18
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	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. __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.

01-07-2013, 04:33 AM	#19
JOMANCHU Is lookin for wood to cook with. Join Date: 03-10-12 Location: Spring, TX Downloads: 0 Uploads: 0	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.

01-07-2013, 07:50 AM	#22
Youngin' On the road to being a farker Join Date: 09-09-11 Location: Miami, FL Downloads: 0 Uploads: 0	Thank you for the onslaught of info. This is why this site is better than any book out there.

01-07-2013, 08:58 AM	#23
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	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.