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Where's the chew?

jlsmjlsm Posts: 956
edited August 2012 in EggHead Forum
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? 
Owner of a large and a beloved mini in Philadelphia


  • lousubcaplousubcap Posts: 13,361
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
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