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Where's the chew?
jlsm
Posts: 1,011
I cooked the finest baby backs I've ever received from my butcher last night. They were about 3 inches thick on the heavier side. I cooked them at 230-240 grate and pulled them (after 5 hours!) when they passed the bend test. The only problem -- I like them just a little chewy, and these definitely fell off the bone. Anyone else like them a little chewy? When do you pull?
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Owner of a large and a beloved mini in PhiladelphiaComments
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If they "greatly passed the bend test" and that's subjective, then you will get fall off the bone-I prefer the toothpick test (resistance in and out of the thickest meat) as I can feel the relative doneness (a word?) and determine when to declare victory. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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