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Unread 11-17-2013, 02:18 PM   #1
Wornslick
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Default Soft Rib Bones????

I cooked a slab of St. Louis spares last Sunday and something strange happened while eating one of the ribs, and it happened again today as I was trying another one on the way back to work. While taking a bite from the rib I got a piece of the bone in the same bite. It was on the cartilage end and the bone was extremely soft, easy to bite through, same texture as the meat. What would cause this?

Old meat, frozen to long? The spares were not in cry-o-vac but rather wrapped in plastic, in one of those foam trays that you see in Grocery stores, packed by them. Any ideas?
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Unread 11-17-2013, 02:28 PM   #2
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Porcine Osteopenia??
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Unread 11-17-2013, 02:55 PM   #3
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Quote:
Originally Posted by LMAJ View Post
Porcine Osteopenia??

English please
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Unread 11-17-2013, 04:41 PM   #4
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Sounds like they were boiling in their own juices (i.e. wrapped and overcooked).
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Unread 11-17-2013, 04:41 PM   #5
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Quote:
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Porcine Osteopenia??
Quote:
Originally Posted by ironmanerik View Post
English please
Porcine = related to pigs
Osteopenia = Low bone density.
My way of saying I have no clue...
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Unread 11-17-2013, 04:50 PM   #6
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I googled it found nothing, thought I was missing something obvious.
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Unread 11-17-2013, 04:52 PM   #7
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I googled it found nothing, thought I was missing something obvious.
Nah, just my twisted sense of humor.
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Unread 11-17-2013, 05:28 PM   #8
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I do not wrap my ribs, but I have found the bones of other people's wrapped ribs are soft compared to unwrapped. Steaming is used to soften bone for shaping it for projects.
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Unread 11-17-2013, 05:44 PM   #9
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Quote:
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Nah, just my twisted sense of humor.
Funny stuff.
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Unread 11-17-2013, 05:47 PM   #10
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Maybe a piece of cartilage left from trimming?
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Unread 11-17-2013, 07:36 PM   #11
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Ribs wasn't wrapped, both cooked on a Stumps Baby, 235-245 degrees until they passed the bend test. I wonder if it has anything to do with the pigs age?

Just throwing that idea out there.
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Unread 11-17-2013, 07:40 PM   #12
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LMAJ - Funny, I even Googled it before i realized you were kidding.... LOL
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Unread 11-17-2013, 07:57 PM   #13
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Was it a McRib?

No idea...Maybe it was from a fatty area of the rib and was boiling in the fat during the cook...
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Unread 11-17-2013, 08:13 PM   #14
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Chewy bones that break off like that usually signify overcooked meat to me. Dunno if they are actually caustically related, but they are definitely correlated in my experiences.
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Unread 11-17-2013, 08:24 PM   #15
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Quote:
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Chewy bones that break off like that usually signify overcooked meat to me. Dunno if they are actually caustically related, but they are definitely correlated in my experiences.
Could have been overcooked but if they were it wasn't by much. They were on around 5 hours at the temp I mentioned. When I did the bend test they just started to tear in the middle, but I cannot say what the interior temp of the rib was.
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