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when you hold them with a pair of tongs and they bend 90 degreesColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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When do you start performing this test?
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I use the bend test and check temp with an instant read thermometer.
The following is a good read on the subject: http://www.amazingribs.com/tips_and_technique/are_they_ready.html
North Texas
XL and Small BGE
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or you can eat some______________________________________________I love lamp..
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RV10Flyer
Excellent article. How do I adapt this for beef (I know, I know, but my wife loves carne de vaca)?
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If you are not already doing this ( or haven't much in the past) - I would recommend probing your meat.
Poke it with the thermapen ( or a skewer or a toothpick) when it first goes on. See how it feels. Start to get a feeling for how the meat feels different as it cooks.
Time helps me plan my cook.
Temp helps me know when to start probing (or bending with ribs)
Probing tells me its done.
Just my .02 worth.
Cookin in Texas -
Bend test is good for full racks but I have moved to the toothpick test since occsionally I cut the racks or if you are also cooking the flap meat from trimmed spares toothpick worlks for me. No resistance in or out and you are there. YMMV-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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lousubcap said:Bend test is good for full racks but I have moved to the toothpick test since occsionally I cut the racks or if you are also cooking the flap meat from trimmed spares toothpick worlks for me. No resistance in or out and you are there. YMMV-
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@Badong _ I don't foil unless guest preference, but I have found that if you run for around 3-4 hrs w/o foil, then foil for an hour or so they are usually (unless overly meaty) fall off the bone by then. Here's a good read that may give you some worthwhile info-
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html Check out the bottom three articles of the pork recipe section.
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. -
When I do pork ribs I usually run around 250* indirect. I start checking for doneness at around 4 hours. I never foil them. I'll either use a toothpick or the bend test. I prefer my ribs pull off the bone as opposed to fall off.I don't do too many beef ribs so I can't opine on those.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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