Toothpick test

Jay

I've seen a few references to the toothpick test for gauging doneness for ribs. Can someone tell me what the test is?

Foghorn

Probe the meat between the rib bones with something pointy like a toothpick - or an instant-read thermometer.  When the meat temp is 190 or so (different for every rack) the resistance in the tissue will decrease significantly and that's how you'll know they're done.  As some say, it will feel like "buttah" as you pass the probe through the meat.

Foghorn

And welcome aboard.

StillH2OEgger

Welcome to the forum. Foghorn has you covered. I will just add that it's hard to describe, but you'll know the "no resistance" when you feel it.

Jay

Thanks guys. Been a long time Egg owner and lurker here. Forum is great for answering most of my questions via search feature. Appreciate all you regulars do to educate us!!

Mark_B_Good

I think the bend test is easy enough. Hold the rack vertical and bend it gently to one side try to get 90 degrees, and then let go. If it stays at 90 degrees, you're good.

Trick is if you wrap in foil, leave the foil loose enough (but sealed), that you can do the bend test while still on foil. If it's not cooked enough, you can just place back on the grill for another 15 to 30 minutes.

I guess another trick is to get your times right. I find 3h smoke and 2h wrapped at 275F and they're always perfect. The bend test is there for confirmation only before I take the wrap off.

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Another endorser for the toothpick test for the finish.  Quick and easy.  

jtcBoynton

To learn the feel start to test the item at temps way lower than expected target. This will give you the feel of “not ready yet”.  Once done the difference will be pretty apparent. 

500

The toothpick test really worked for me smoking ribs this time.  They cook to done at different times, and for me, even at different times n the same rib.  The toothpick is also like sticking a toothpick in a cake to see if it's done.  When I cooks spares on Saturday, I pulled only the portion of ribs that were done given the toothpick test.  I cut portions off as they finished.  I ended up taking two slabs of ribs off between 5 and 6 hours.  

pgprescott

I prefer the toothpick test to the bend test personally. Like others have said probes with little or no resistance. The temp will be closer to 200-205 if you’d like to check that and log what you like. I use my thermopen as a temp and toothpick tester. Two birds with one stone sorta deal. 

jtcBoynton

One issue with the bend test is it is designed for a full rack of ribs.  I often cut full racks before cooking in order to fit better on the limited grid space.