Ribs that pulled over an inch or more, sign of low quality ribs?

Scottborasjr

Cooked some spares last week that pulled back further then any rib I've ever cooked. Is this a sign of low quality meat? Didn't think they were done by bend test but took them off at five and a half hours because of the shrinkage in the ribs.

RRP

I don't think so - sounds more like meat shrinkage due to reaction to the heat. 

Scottborasjr

I've cooked a bunch of ribs, never seen this much shrink, some bones were two inches or more recessed. Taste was still good, maybe more fat then meat in between the bones?

Chubbs

The rack I smoked Sunday had an inch of pull back on half and barely any on half. Never seen that before.

Chubbs

Chubbs

@Scottborasjr look at the back side

henapple

@Mickey‌ will be an expert on shrinkage of an inch....

Mickey

@henapple =((

Zmokin

Are you sure the bones didn't grow?

Tinyfish

Remember George on Seinfeld the shrinkage episode maybe the meat was cold.

DoubleEgger

Sounds like fatty ribs to me

Scottborasjr

@Tinyfish the meat was certainly cold, 10* outside while I was cooking.

@DoubleEgger that's what I'm thinking as well. 

DoubleEgger

Can't be much different than a burger shrinking up due to the fat content.

SmokeyPitt

I would imagine the fat content must be it.  I know with beef ribs they typically will pull way back from the bone. Sometimes there is more bone than meat left.