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3-1-let it ride ribs
![eggor](https://secure.gravatar.com/avatar/621249153bb370584320e6933e829e30/?default=https%3A%2F%2Fvanillicon.com%2F189b76db728142a64fae0bd6ffac2d26_200.png&rating=g&size=200)
eggor
Posts: 777
well i finally figured it out. kinda like slappin me in the face. don't no why i didn't put it together sooner. a lot of you guys have said it but it just didn't sink in. things like "anyone can make tender ribs if you cook them long nuff".[p]Just what have i been missing? oh yah the part where you pull the ribs when you can pull them apart with a simple tug. why the hell did i keep on skippin that step. I know - it was because i kept burnin the crap out of my fingers. [p]I don't care what anyone says, but it just ain't no fun and it hurts like hell testing them ribs. Now, if your buddy’s are watchin and havin a beer it may be worth a laugh or two, but it just plain hurts. After the first tug, I aint gonna wait 15 minutes or so then go back and grab that chunk of meat that is gonna be hotter. [p]Right bout now someone is prolly sayin put on some gloves ya ‘dolt’.[p]Now i had it stuck in my head to try the 3-2-1 or some variation of that so i went ahead and loosely wrapped in foil, after the first three hours. the whole time i was kinda goin through some recipes, there were so many different ways I closed the book. Ribs shouldn’t be that difficult. But some things have a way of testin ones bility to put two and two together.[p]After an hour in the foil it kinda started to get to me that I was relying on a crutch to make ribs. Just didn’t seem right. So I took them out of the foil, knowing that in the next coupl hours i’ld be peekin an a tuggin to see if the ribs were done. thinking bout the definition of insanity and the traditional ways of testing ribs. You know. Repeating the same thing over and over and expecting different results. Well I new the results were gonna be “watch him test them ribs!!! Its funnier than all getout”[p]Well, not this time. This time I was gonna get smart. That old rule when the meat pulls back from the bone wasn’t gonna fake me out, hell it did that in the first hour. But how was I gonna get past the peekin an a tuggin? I ain’t putting on gloves. Then I remembered this fancy little gadget shoved in the back of a junk drawer that hasn’t been used since I did a turkey. A THERMOMETER!!! dang, Dang, DANG. I waited till the ribs were at 190 before I started to sauce them and pulled them @ 200. tasty, tender, and moist.[p]Scott[p]
Comments
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eggor, i read your post and it's pretty funny. if you don't mind me saying if your ribs are pulling up in the first hr you are cooking far to hot. time and lower heat are required to break down the connective tissue[p]the 3-2-1 method is only a guideline and if you are doing back ribs the method is totally bunk. the three hrs is about right if you are cooking at 225*-240* but the two hrs in foil will turn your ribs into perfectly good braised mush.[p]if you don't want to use foil (personally i do) there are few methods that work well to know when you are getting close and ready to glaze. after the meat has pulled up at least 1/4" on each end the one i like the best is using a broken toothpick to see how easily it glides through the meat. the other is by taking tongs and lifting the rack in the middle to see how much each end sags. if you use an up and down motion while doing this the ribs will start to tear a bit, a good indicator they are ready to glaze[p]have a good one[p]reg[p]
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eggor,[p]Personally, I've given up (for now) on the "fall off the bone" ribs. What really works for me is 4 to 4 1/2 hours at 240, with a good rub. The meat is moist & tender, but not the "fall apart" style you might get at a rib joint. [p]I really wasn't happy with my ribs until I started using a plate setter, and an apple juice baste. Now, I eat them "dry" (no sauce) and really like the results, especially with a good rub. I cooked baby backs yesterday, and foodsaver'd them for lunches this week. [p]But now after your post, maybe next time I'll use my new "Mollypen" to check the rib temps - and see what happens if I cook longer. Previously, I found that they started to dry out. And if I foiled them, it just sweated the fats out.[p]Looking forward to the Lazy L minifest in the spring with you, Pakak and other CO eggers![p]Chuck[p]
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reg,[p]Why a broken toothpick?
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Prof Dan, if it's to sharpe you will not get the real feel if the ribs are ready but with the broken blunt end there is just enough resistance. [p]reg
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chuckls,
the ribs may be a little drier. next time I prolly shoot for a lower temp than 300, definately not throw them on when it was up to 350 and waitin for it to come down. the other thing i learned is if i have a slab to cut it in half so that it stays above the stone and not hangin over the ends. they got way over done and the sauce burned pretty bad. let me know when you're thinkin of the minifest. GO BRONCOS
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