Rib Bend Test Question

Randy1 · April 2014

I have got to the point I think I know how to cook ribs, however, yesterday I cooked four racks at once on a large. When I selected the ribs, Harps grocery has two brands of ribs. I bought 3 of one ( more expensive) and one of the cheaper brand. I cooked using car wash mike method like I always do. The cheaper ribs passed the bend test @ four hours. The more expensive ones would not. I even cooked them 30 min longer. The ones that passed the bend test were great-the others were below average IMO ( a little tougher). I think the cheaper ones are just better. I was wondering if I could have done something different to make the others pass the bend test. I have tried to foil ribs and I didn't care for that. Thoughts?( 220 -240 1st 3 hours. Then 250-275 last hour and a half. When they wouldn't bend I let it go over 300 for 30 min hoping I could get them to bend. They came close, but were too tough to suit me.)

SmokingOzarksBBQ · April 2014

Could it depend on where you placed the odd set of ribs? I know the egg cooks rather evenly but sometimes i have noticed that the food near the 3 air flow areas on the inside edge of the egg cooks faster than food in the center. After all, thats where the heat flows upward from the coal. Also, did the more expensive ribs have a solution injected in them from the vendor? Many ribs from the grocery store have a salt and water solution injected in them to make them more moist etc. Perhaps thats what made them cook faster but i doubt it. Sorry i don't have a definite answer but without knowing more detail its hard to tell. But then again it was only one test. Could have been nothing but an anomaly.

Randy1 · April 2014

@SmokingOzarksBBQ‌ it was the more expensive ones that didn't bend. I think it may be the meat. One rack was great(cheaper) the others were mediocre ( more expensive). Thanks for the input.

Focker · April 2014

Haven't used the bend test, but try sticking a toothpick either straight down inbetween two bones, or inbetween two bones horizontally on the side of the rack. You can check for doneness at different sections of the slab. I usually do 3, and the end sections usually finish first. You will feel very little resistance when they are done. Like sticking a toothpick in room temp butter. Similar to probing a brisket.

If you want consistent results, do not cook ribs to time. Have had spares go 8 plus hours on occasion for example.

ShadowNick · April 2014

The more expensive had a higher fat content... need to be on longer to render the fat.

Randy1 · April 2014

@Focker @ShadowNick‌ thanks for the input. That helps. I know not to cook anything else to time....why would ribs be different? I will use toothpick test next time.

Rib Bend Test Question

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