Bend Test

trout1

Do you look for the ribs to bend approximately 90 degrees or 180 degrees and breaking?  I am cooking SL ribs and I am not foiling. I have never been satisfied about when they are at their peak doneness.  I have use a toothpick to check before and it went in easy, but they were not bending a lot. Can you help me get this right about when they are done?  Thank you for any advice you can give.

fljoemon

90 degrees is what I go by ....
http://amazingribs.com/tips_and_technique/are_they_ready.html

jaydub58

I have never foiled SL spares.  I just pick up the rack by one end, and if they bend down about 90 degrees, they are ready!
Good luck, don't forget pics.

Newport65

For what it is worth, I usually cook to about 195 IT. That temp seems to give me the right pull when biting.

bosco0633

I never foil ribs.  I cook 250 for four hour with sides, then do a bend test.  If you hit close to a 90 you are good.  If not, go an other half hour.  test again, if not another half then they will be done.  Never more than 5 hours 

I am not a huge bark guy with my ribs, so I spritz on the hour with apple juice and cider vinegar 

lousubcap

I go by the toothpick test to determine when done. I get more consistency with it than the bend test-if done then bend doesn't matter.  FWIW-

trout1

Thanks everyone for your comments. Here are two photos of the ribs. I cooked them indirect at 275 degrees for about 4 hours and 23 minutes. I rubbed them down with mustard then put Myron Mixon Original meat rub on them. I think that these were the best yet.

Gooey1

I just pull a bone off and sample it to check. This although may not be appropriate if you arnt eating alone. 

Blassiter

Those look amazing! Hope they tasted as good as they look. What sauce did you use?

thegooddocta

Those look great! I have a couple small racks in the freezer that I'll have to get on the egg soon!

trout1

@Blassiter The sauce was Smoky Mountain Smokers Sweet & Spicy BBQ Sauce.