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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 08-04-2013, 09:08 AM   #16
Dim
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to do the bend test, the ribs have to be twice as long (in length) to what you have in the photos

for that size, it's better to use the toothpick method
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Unread 08-04-2013, 09:20 AM   #17
tamathumper
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Well, the one I dropped on the driveway had a little bend to it, but I don't think that's because it was any more done than the other ones. :D
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Unread 08-04-2013, 10:01 AM   #18
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Quote:
Originally Posted by aawa View Post
If the ribs were not falling off the ribs, or very flexible it means they were undercooked.

1. You do not need to keep temperature at 225. Low and Slow is a nice way to relax with your smoker etc, but you can also do very good bbq cooking 250-325 degrees and even hotter. A lot of the brethren here like cooking their ribs at about 275 degrees and can knock out a rack of spare ribs in 4-5 hours. I prefer to cook my ribs at 300-325 degrees and can do a rack of spares between 4-4.5 hours.

2. You can not cook bbq and get consistent results if you are cooking by a hard timeline or by internal temperature. With ribs you are looking for about 1/4in pull back on the bone, and then do toothpick test (probe the meat with a toothpick and if it goes in with very little resistance they are done), or by the bend test. The bend test is if you pick up the ribs in the middle with your hands or tongs, the ends will bend 90 degrees without breaking.

Here is a rack of st. louis cut ribs that I did last week and you can see how they bend but don't break.


For the pork shoulder/butt you are doing. Since it is boneless the way to test for doneness is to either probe it with a skewer and it will go in like warm butter, or you can take a fork to the meat side and twist. If it twists easily it is done. If it had a bone, you could wiggle the bone and if it starts releasing easily, the pork is done.
That a man law rack? does it support the ends of the ribs?
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Unread 08-04-2013, 10:05 AM   #19
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Quote:
Originally Posted by Blownmope View Post
That a man law rack? does it support the ends of the ribs?
I gather you are talking about the rib rack on the grate?

It is a weber rib rack. It is very thin but it works. I put the racks in bone tips up initially so they don't flop over, and then flip them half way through the cook.

Here is a picture after the flip.


I'll have to get pictures when I initially put them on.
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Unread 08-04-2013, 10:24 AM   #20
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Cool - I can't believe the price of some of those little wire racks,... MasterBuilt seems to want up to $30 for theirs!
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Unread 08-04-2013, 01:05 PM   #21
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So if I've learned correctly, aawa - you cannot do the bend test properly if you cut the rack in half (say for the mini), you have to use the toothpick method instead?
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Unread 08-04-2013, 01:12 PM   #22
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Originally Posted by BecknCO View Post
So if I've learned correctly, aawa - you cannot do the bend test properly if you cut the rack in half (say for the mini), you have to use the toothpick method instead?
Depends on how many bones you have on the rack. you can hold it with tongs by the last 2 bones and see if it bends. When i cooked half racks in my mini, i just did the toothpick test so I didn't have to pick up each and every half rack :p
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Unread 08-04-2013, 01:58 PM   #23
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Quote:
Originally Posted by tamathumper View Post
Cool - I can't believe the price of some of those little wire racks,... MasterBuilt seems to want up to $30 for theirs!
I bought 2 racks at Lowes for $7. each. You don't have to spend much:



I've got a 2 racks on right now that I will post a thread later this evening.
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Unread 08-04-2013, 02:04 PM   #24
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Cool, thanks!
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