dae06
Knows what a fatty is.
I have a hard time figuring out my ribs. I have read many post referring to when ribs are done. My problem is maybe due to the fact that I am comparing it to grilling steaks.
With steaks, they start out raw, grill them for a while they become tender and juicy, but when over cooked (grilled) they become tough and dry.
But I read (refering to ribs), they start out raw, cook a little longer and they are firm with little resistance to pull of the bone (correct for most competitions), and over cooked, they are tender and fall off the bone. Is this correct? I would think over cooked would get tough and dried out also.
My family likes their ribs juicy and almost fall of the bone. What temp and length of time do I need to smoke spare ribs to get them this way. Or how much longer should I smoke them compared to competion style ribs. Will they eventually dry out from being over cooked (smoked)?
Thanks
With steaks, they start out raw, grill them for a while they become tender and juicy, but when over cooked (grilled) they become tough and dry.
But I read (refering to ribs), they start out raw, cook a little longer and they are firm with little resistance to pull of the bone (correct for most competitions), and over cooked, they are tender and fall off the bone. Is this correct? I would think over cooked would get tough and dried out also.
My family likes their ribs juicy and almost fall of the bone. What temp and length of time do I need to smoke spare ribs to get them this way. Or how much longer should I smoke them compared to competion style ribs. Will they eventually dry out from being over cooked (smoked)?
Thanks