How do you check your comp ribs for perfect "done?'

wearcd · 02-04-2012, 08:24 PM

I just saw Johnny Trigg poking his with a toothpick on Pitmasters. I assume that's his method. What's your method for checking for doneness for the perfect comp rib? How small is the window to pull the ribs before they're overcooked?

boogiesnap · 02-04-2012, 08:27 PM

i poke with a toothpick also.

in foil the window can be small, they cook so quick in there.

outside of foil the window can be long...hard to time for turn in's.

pick your poison.

wearcd · 02-04-2012, 08:32 PM

Quote:

Originally Posted by boogiesnap

i poke with a toothpick also.

in foil the window can be small, they cook so quick in there.

outside of foil the window can be long...hard to time for turn in's.

pick your poison.

What feel are you looking for when you poke them, Boogie? I'm really behind in comp ribs and need all the help I can get!

Sledneck · 02-04-2012, 08:34 PM

I dont know, I overcook them on purpose. No toothpick required.

boogiesnap · 02-04-2012, 08:41 PM

Quote:

Originally Posted by wearcd

What feel are you looking for when you poke them, Boogie? I'm really behind in comp ribs and need all the help I can get!

zero resistance. i mean ZERO. like poking water. except for the small "prick" through the "bark".

depending on the meat, 275* for 3 hours out of foil and then 1 hour in will get you very very close.

boogiesnap · 02-04-2012, 08:44 PM

Quote:

Originally Posted by Sledneck

I dont know, I overcook them on purpose. No toothpick required.

how do you know when they're overcooked but still edible?

*edit* yawn.

JD McGee · 02-04-2012, 09:01 PM

I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken.

I look for a slight resistance in between the bones...

Muzzlebrake · 02-04-2012, 09:24 PM

Quote:

Originally Posted by JD McGee

I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken.

I look for a slight resistance in between the bones...

LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

BBQ_Mayor · 02-04-2012, 09:29 PM

I just use my finger on the backside of the ribs. Should feel similar to a firmed up Jello. (if that makes any sense).

boogiesnap · 02-04-2012, 10:24 PM

Quote:

Originally Posted by Muzzlebrake

LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

JimmyDAL · 02-05-2012, 08:19 AM

I want Mike from Lakeside Smoker's advice afterall I believe he might know a little about Ribs

slowerlowerbbq · 02-05-2012, 09:03 AM

Quote:

Originally Posted by JD McGee

I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken.

I look for a slight resistance in between the bones...

Gee, now I dont feel so bad...I do the same thing. They do make a great $100 toothpick

Slide into the ribs with no resistance. I also use the bend test as well: pick up with a pair of tongs at the middle and you should see the meat just start to seperate. If the ribs break in half...well you went too far. That was me last weekend...DOH!

Podge · 02-05-2012, 10:16 AM

Cook the allotted time and cross fingers.

Sledneck · 02-05-2012, 02:08 PM

Quote:

Originally Posted by Muzzlebrake

LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick

Wrong! I used it to temp the water this morning at the polar bear plunge

it was a very warm 44 degrees

02-04-2012, 08:24 PM	#1
wearcd is one Smokin' Farker Join Date: 10-09-09 Location: Louisville, TN Downloads: 0 Uploads: 0	How do you check your comp ribs for perfect "done?' I just saw Johnny Trigg poking his with a toothpick on Pitmasters. I assume that's his method. What's your method for checking for doneness for the perfect comp rib? How small is the window to pull the ribs before they're overcooked? __________________ [B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5 [/B] [B]Smokey Joe Silver[/B]

02-04-2012, 08:27 PM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i poke with a toothpick also. in foil the window can be small, they cook so quick in there. outside of foil the window can be long...hard to time for turn in's. pick your poison. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

02-04-2012, 08:34 PM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	I dont know, I overcook them on purpose. No toothpick required. __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

02-04-2012, 09:01 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken. I look for a slight resistance in between the bones... __________________ Wine Country "Q" Competition BBQ

02-04-2012, 09:29 PM	#9
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	I just use my finger on the backside of the ribs. Should feel similar to a firmed up Jello. (if that makes any sense). __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

02-05-2012, 08:19 AM	#11
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	I want Mike from Lakeside Smoker's advice afterall I believe he might know a little about Ribs

02-05-2012, 10:16 AM	#13
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	Cook the allotted time and cross fingers.