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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-17-2013, 08:31 PM   #16
Got Wood.
Join Date: 11-09-13
Location: baltimore

In my experience in the restaurant industry bones that become soft or brittle are from all the gelatin/marrow/collagen being extracted out of them. For instance, sometime to see if we've extracted all we can from veal bones for a stock we will take the bones and see if we can't snap them in half by hand. I have also heard that when making fish stocks some chefs will actually puree some of the bones into the stock for sauces. With the rib bones not being very large or dense and having been cooked for a long time i wouldn't be surprised that this isn't more common. My guess is the blame lies with the animal itself and the cooking process.
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Old 11-17-2013, 08:42 PM   #17
is one Smokin' Farker

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Join Date: 09-24-06
Location: Hannibal Missouri

So maybe I am cooking my ribs at to low a temperature. I have tried going at a higher temp before but the ribs seem to get a little tough on the outside. Next cook I will try 250-275 for 4 hours.

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