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St. Louis Style Ribs Question
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baldeagle7007
Posts: 26
After hundreds of pounds of ribs smoked low & slow on offset smoker and several on the Egg, I had a 1st this weekend....
6 hours @ 210-220 and ribs looked and tasted perfect.
Not complaining but just wondering if this is normal for low & slow ribs on Egg.
Thank in advance, Jim
6 hours @ 210-220 and ribs looked and tasted perfect.
BUT.....................No pullback on bones like normal.
Not complaining but just wondering if this is normal for low & slow ribs on Egg.
Thank in advance, Jim
Jim
"Just when I thought I was out, they pull me back in."
XL
MiniMax
MHP Gasser
Thermoworks Smoke & Thermapen
"Just when I thought I was out, they pull me back in."
XL
MiniMax
MHP Gasser
Thermoworks Smoke & Thermapen
Comments
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210-220* egg temp? Were they wrapped?~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I guess in my experience this *can happen*, but there's not really anything special about the Egg that would make it more likely than an offset. I don't think pullback is necessarily tied to how well the ribs are cooked. It's usually a pretty good indicator that they're done, but I think it's very possible to have ribs with no pullback that are done.
I realize that last sentence reads pretty close to incoherent, but I hope my intent is coming through."I've made a note never to piss you two off." - Stike -
did some this weekend with just about no pullback. what was different with these were that they were twice as meaty as i usually see. i cooked a butt a few years ago that finished almost white, no explanation, some things just cook odd
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pullback is not a good thing. It is a sign that the ribs are overdone. Best way to determine if ribs are ready is the toothpick test and bend test.
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dstearn said:Pullback is not a good thing. It is a sign that the ribs are overdone. Best way to determine if ribs are ready is the toothpick test and bend test.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I haven't used pullback since high school.
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vs
Jim
"Just when I thought I was out, they pull me back in."
XL
MiniMax
MHP Gasser
Thermoworks Smoke & Thermapen -
dstearn said:Pullback is not a good thing. It is a sign that the ribs are overdone. Best way to determine if ribs are ready is the toothpick test and bend test.
In any case, I agree with the notion that there are better ways to tell when the ribs are "done"."I've made a note never to piss you two off." - Stike -
I have had many with no appreciable pullback. Toothpick test for the win, every time on any type of rib cook. FWIW-
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. -
I can’t can’t explain why there’s a difference but I know I’d eat all of those ribs from both pictures if you let me...LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
I have never cooked them that low, 250-275 for me so I am no help._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Did they look like this?
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We cook a lot of ribs, and do so at 225F. Sometimes we get the pull back, sometimes not. The toothpick is the one key indicator of doneness on the BGE."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
ColtsFan said:210-220* egg temp? Were they wrapped?Jim
"Just when I thought I was out, they pull me back in."
XL
MiniMax
MHP Gasser
Thermoworks Smoke & Thermapen
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