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The ribs you cooked were spare ribs. Loin ribs do not have this cartilage and would probably be a better option for you. I cook loin ribs for this very reason since I have small kids who enjoy ribs but could choke on the cartilage.

Stick a toothpick through the meat. If it slides through with little resistance, they're done.

My personal favorite way to make ribs.http://tvwbb.com/eve/forums/a/...74&s=98110183&cdra=Y

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">After resting I sliced it, across the grain. </div></BLOCKQUOTE> How did you rest it and for how long? Did you wrap it in foil or leave it on the cutting board tented with...

My best ribs have come from using the Kevin Kruger method which is to cook for about 90 minutes at 325-350 and then foiling with some liquid. Up the heat to around 375. Check for tender after about a half hour in foil and then every 10-15 minutes thereafter. Easy, tasty, and done in about 2...

I've done 3 high heat and have really liked the results. All have been around 6.75 lbs with nice fat caps and even thickness. I kind of enjoy getting a little point meat with my slices so I'm happy with what Costco has to offer.

I ate at one of these in suburban Minneapolis today and was not impressed. I had the pulled pork sandwich with cole slaw and fried onions on the side. The pork was very plain with little flavor. The bbq dipping sauce was the only thing that gave it much taste. The fried onions were...

I just foiled two 7.5 pounders pretty much like yours. The prevailing wisdom seems to be, smoke for about 2 1/2 hours at around 335-350 degrees before foiling. Let the temp come up to around 375 degrees and start checking for tender around the 3:45 mark. Total cook time should be right around...

I think the best butts I've done have been in the 300 degree range. The butts develop sort of a bacon-y smell which I can't resist.

After viewing Chris's virtual brisket, I now think it's a flat. The fact that it's rounded on that end made me think it was the point but it's too uniformly thick to be a from that end of a packer. Now back to your regularly scheduled programming.

I just put 2 7.5 lb briskets from Costco on the WSM. As I was rubbing one up I looked at it and thought to myself, "this thing looks like a packer but with part of the flat cut off". I guess it's what I'd call a snub nosed packer. I didn't take pictures but I'm pretty sure this is what I...

I don't have a dog in this fight but Scott, you're out of line here. Disagreement is fine but you're misrepresenting things Kevin has written and taking others completely out of context. Not sure why you're taking Kevin's comments personally when none seemed directed at you or were personal in...

Like a lot of people here, my first option is my homemade sauce. As a change of pace, I'll use a locally made sauce called Sven's as well as Famous Dave's rich and sassy. The wife will only eat a KC style sauce from a Mpls grocery chain called Kowalski's.

Well, the plum was a dead tree so it's very possible that it is rotted. I'll probably just throw it away. It wasn't a very big tree anyway. As far as the pear goes. Yeah, it's green so I need to let it dry out for a few months before using it.

I haven't used either before but a friend gave me one of each yesterday. The pear wood seems really solid and heavy for its size but the plum wood seems kind of soft like cork. Is that just how plum is or did I just get a bad tree? It's a small tree about 3 inches in diameter and I'm pretty...

Both are great but I make babybacks most often. My 4 year old daughter loves ribs and I don't want her choking on a piece of spare rib cartilage.

My wife decided to buy 5 jars of homegrown honey last week from one of her co-workers and I'm trying to find ways to use it. I have a homemade barbecue sauce recipe that calls for dark brown sugar and I'm wondering if I could use honey in it's place. What do you guys think? The sauce is a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think it is ALL about opinion. </div></BLOCKQUOTE> But it's not all about opinion, John. Meat absorbs smoke or it doesn't. Spritzing and mopping keep meat moist or they...

On Alton Brown's pulled pork show (which happens to be what sucked me into BBQ in the first place), he said that as long as your cook is under 6 hours, all hardwood smoke is the same. Only after 6 hours do you notice flavor differences between wood varieties. I wonder if that's true.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Even though this is TWVB forums, last I checked, this is a bbq forum, not a science class. </div></BLOCKQUOTE> All I was looking for, Dave, was one thread devoted to...