Soft Rib Bones????

Wornslick · 11-17-2013, 01:18 PM

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?

LMAJ · 11-17-2013, 01:28 PM

Porcine Osteopenia??

ironmanerik · 11-17-2013, 01:55 PM

Quote:

Originally Posted by LMAJ

Porcine Osteopenia??

English please

sliding_billy · 11-17-2013, 03:41 PM

Sounds like they were boiling in their own juices (i.e. wrapped and overcooked).

LMAJ · 11-17-2013, 03:41 PM

Quote:

Originally Posted by LMAJ

Porcine Osteopenia??

Quote:

Originally Posted by ironmanerik

English please

Porcine = related to pigs
Osteopenia = Low bone density.
My way of saying I have no clue...

ironmanerik · 11-17-2013, 03:50 PM

I googled it found nothing, thought I was missing something obvious.

LMAJ · 11-17-2013, 03:52 PM

Quote:

Originally Posted by ironmanerik

I googled it found nothing, thought I was missing something obvious.

Nah, just my twisted sense of humor.

dadsr4 · 11-17-2013, 04:28 PM

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.

dport7 · 11-17-2013, 04:44 PM

Quote:

Originally Posted by LMAJ

Nah, just my twisted sense of humor.

Funny stuff.

brother steve · 11-17-2013, 04:47 PM

Maybe a piece of cartilage left from trimming?

Wornslick · 11-17-2013, 06:36 PM

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.

IamMadMan · 11-17-2013, 06:40 PM

LMAJ - Funny, I even Googled it before i realized you were kidding.... LOL

MeatCandy · 11-17-2013, 06:57 PM

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...

Blah64 · 11-17-2013, 07:13 PM

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.

Wornslick · 11-17-2013, 07:24 PM

Quote:

Originally Posted by Blah64

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.

11-17-2013, 01:18 PM	#1
Wornslick is one Smokin' Farker Join Date: 09-24-06 Location: Hannibal Missouri	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? __________________ Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me "

11-17-2013, 01:28 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Porcine Osteopenia?? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-17-2013, 03:50 PM	#6
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	I googled it found nothing, thought I was missing something obvious. __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

11-17-2013, 04:28 PM	#8
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	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. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

11-17-2013, 06:36 PM	#11
Wornslick is one Smokin' Farker Join Date: 09-24-06 Location: Hannibal Missouri	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. __________________ Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me "

11-17-2013, 03:41 PM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Sounds like they were boiling in their own juices (i.e. wrapped and overcooked).

11-17-2013, 04:47 PM	#10
brother steve Got Wood. Join Date: 05-24-11 Location: lewistown pa.	Maybe a piece of cartilage left from trimming?

11-17-2013, 06:40 PM	#12
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	LMAJ - Funny, I even Googled it before i realized you were kidding.... LOL

11-17-2013, 06:57 PM	#13
MeatCandy Full Fledged Farker Join Date: 07-09-13 Location: Dog Patch, Ca	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...

11-17-2013, 07:13 PM	#14
Blah64 On the road to being a farker Join Date: 06-19-13 Location: Palo Alto, CA	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.