Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

fall of the bone back ribs

2»

Comments

  • chad408chad408 Posts: 140
    Ribs should not fall off the bone. When you bite a rib it should be tender but still hold to the bone. You should leave your bite mark  after to a bite. That is a good rib not fall off the bone.

    sounsd like  you are one of dem judges on dat tv show about babaquing.
    Just giving an opinion
  • mountaindewbassmountaindewbass Posts: 1,645
    Lots of meanies posting today.
  • tjvtjv Posts: 3,241
    For me the only bad rib is a dried out rib.  The competition circuits promote bite through and I can understand why: It's a benchmark of consistency.  If you ask most folks in the general population how they like their ribs, they'll say fall off the bone.  Heck I was at Texas Roadhouse (steak chain) last night and most of the staff wore 'fall of the bone" T-shirts.

    Pork is a funny meat, most of us old school cooks have been taught to cook it till well done to prevent trichinosis disease. Now it's just get past 145 internal temp - medium in most cases.   

    Unlike steak with it's range of doneness (rare to well done), pork's basic range is not safe to eat or safe to eat.  Don't think I've ever been asked....and how would you like that pork cooked...including last night with the pork chops.

    Man, I gotta get me some chops to egg....last night's chops OK, but not like eggin'

    image
    t
    www.ceramicgrillstore.com
    ACGP, Inc.
  • tazcrashtazcrash Posts: 1,747
    For me the only bad rib is a dried out rib.  


    Amen Bruddah!!!

    Unlike steak with it's range of doneness (rare to well done), pork's basic range is not safe to eat or safe to eat.  Don't think I've ever been asked....and how would you like that pork cooked...including last night with the pork chops.

    t
    I've stopped ordering pork (shops & loin) in restaurants because IMHO, they overcook it to be safe. Same with most burger places.  
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • LitLit Posts: 2,582
    MMMMMMMM Ribs. I have to agree with Chad on the point that if you want them to fall off the bone just spray them and foil them and throw them in the oven for 2 hours at 350 anyone can do that. Then sauce and throw on your gasser to carmalize for a couple minutes and you are golden. Thats what I used to do in college and had to use a pair of tongs for each end of the ribs cause the bones would fall right out if they weren't completly supported. People loved them but I would never serve them to anyone I know now. I actually used to put pineapple and sweet baby rays in the blender and then slice up bacon and cover them with that and foil over night and then let them cook in that sauce in the oven for 2 hours. The flavor was really good for what they were.
  • MikeP624MikeP624 Posts: 292
    Yes it is my opinion you must like slop on a stick. Anyone can make that.
    I didn't say you sounded like an Ass because you like you ribs to have some bit.  I said you sounded like and Ass because you said what someone else like was slop on a stick and that anyone can make that.  Is that not an insulting comment.
  • chad408chad408 Posts: 140
    Yes it is my opinion you must like slop on a stick. Anyone can make that.
    I didn't say you sounded like an Ass because you like you ribs to have some bit.  I said you sounded like and Ass because you said what someone else like was slop on a stick and that anyone can make that.  Is that not an insulting comment.

    Shut up Mike that is my opinion and anyone can make that 
Sign In or Register to comment.