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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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03-24-2013, 10:29 AM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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kurobuta Ribs, help needed
I picked up a rack of Kurobuta ribs this week and I am going to smoke them today. I have never cooked these ribs and I was wondering how to tell when they are ready. They already pass the bend test and they haven't even been placed on the cooker. This meat is so tender it is like Kobe beef. Anyone cooked these before? Suggestions welcomed.
Jed
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03-24-2013, 11:30 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Any ribs will pass the bend test when raw. They will firm up during the cook and then loosen up again when done. The bend test or toothpick test will still work.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2013, 12:07 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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These ribs have a rich marbled texture and I definitely don't want to cook them too dry. I will have to rely on internal temps for my first cook with these ribs and live and learn I guess! Thanks for lookin.
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03-24-2013, 12:12 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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If you can find a representive spot to measure the IT, I bet you reach the point when the ribs will pass the bend test as Ron said.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-24-2013, 12:19 PM | #5 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Internal temps for ribs is a bad idea. There isn't enough meat to get a good reading. If you are off by 1/8 inch your temp can be off by quite a bit.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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1 members found this post helpful. |
03-24-2013, 12:39 PM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Just did a quick Google search, as I had never heard of these before, at least not by that name. Sounds like Ron is spot on, those ribs should cook like any other, but the pay off would be considerbly better I would think.......at least going by the prices I saw on line, they must be outstanding.
Good luck, let us know the results, KC
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03-24-2013, 01:03 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thanks Ron, sometimes I a little dense! Duh
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