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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 01-10-2013, 02:19 PM   #16
JS-TX
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Be aware that if you "overcook" your ribs, the bend test will probably result in a broken slab of ribs.. possibly some bones landing on the ground.

Personally I like the toothpick test.
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Old 01-10-2013, 02:53 PM   #17
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Great advice from all, thank y'all very much. Can't wait to give these a shot.
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Old 01-10-2013, 08:28 PM   #18
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Quote:
Originally Posted by e4c6 View Post
This might be a dumb question, but could someone describe the 90 degree test a little bit? Does this basically mean if you bend them, they should be able to form a right angle? If they're not tender enough, they won't be able to bend that far, correct?
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Old 01-10-2013, 11:07 PM   #19
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Toothpick test works great too, as mentioned above. Take a toothpick and poke between 2 bones - it should slide in and out without much resistance.

I spent many cooks foiling and unfoiling and all kinds of permutations of the 3-2-1 method and i got sick of it (besides spending a lot of time and money on foil). My last rack of ribs was a rack of untrimmed spares going at ~300 on my egg, done in a little under 4 hours. Best darn ribs I've ever made, and no fuss.
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