Donna Fong
TVWBB Super Fan
Does anyone have a working theory on how to prevent bones from blowing out of the meat on ribs just before they finish?
Once in a while, a bone or two at the end of a rack pulls out. I cook St. Louis, with the top membrane removed, wrap in foil, meat side down and cook at 275F. I know removing the membrane, cooking too hot, wrapping too tightly exacerbates the issue. Not sure what I can really do about it other than maybe move the ribs to the lower rack where the heat isn't so strong? Any ideas?
Once in a while, a bone or two at the end of a rack pulls out. I cook St. Louis, with the top membrane removed, wrap in foil, meat side down and cook at 275F. I know removing the membrane, cooking too hot, wrapping too tightly exacerbates the issue. Not sure what I can really do about it other than maybe move the ribs to the lower rack where the heat isn't so strong? Any ideas?