Can ribs be overdone?

[Guest]

I'm just getting the hang of this smoker, and I'm wondering, can I overcook these ribs? I'm trying the tear test, and right now, the ribs look done, but there is still some resistance on the tear test. Having not done this before, I'm not sure if it's the right amount or too much... I'm betting too much at this time.

Anyway, my question is, can leaving ribs on the smoker an extra 30-60 minutes dry them out or make them "not as good"?

 

[Tim Clendenning]

Kevin, how long have they been on for now? Did you try picking them up at one end with tongs and see if they bend in half really easy? Thats how i check for doneness! Usually if they dont tear really easy they are either underdone or really overdone!

Windy City Smokers

 

[Guest]

they've been on for 4.5 hours. I'll give that a shot when I check again in 5 mins- thanks!

 

[chris comer]

Baby backs or spares? If they're spares I guessing not even close to done. I've never cooked BB's so I can't help you on that one.

 

[Rich Langer]

Before we discuss OVERDONE - how do YOU define DONE? It is said that a guy named Ed defines done as having a little tug when you bite into the meat and you want to separate it from the bone, also when you remove the bite, you leave a half moon bite mark and the bone turns white. He says that fall off the bone ribs are over done. this also happens to be the KCBS standard. If you like "fall off the bone ribs" you want to cook them a little more.

I prefer the KCBS ribs, so I will cook them until a toothpick inserted into the meat, between the bones goes in easily.

 

[Guest]

Thanks! Rich- I think that's probably the answer I was looking for. What are acceptable levels of "done", and what happens if they continue to cook

Guess it is up to the individual, and apparently, the more I cook, the more tender they get... I think I'd like fall off the bone ribs, so I might go with a 5.5-hour cook in the future.

I took them off this tme at a little under 5 hours.

Anyway, this was my first shot at the BRITU (baby back) recipe, and they came out very good. I do think I'll tweak the rub next time because they were too salty for my taste. The meat is not "enhanced" or anything, so I think it's just the rub- seemed like a lot when I putting it together. Also, we left out the Accent (MSG) and used iodized salt (why does it call for non-iodized?-never seen that before). But, a little modification and I think it will suit me perfectly.

Thanks everyone for the replies.

 

[jdaniels]

All about salt http://www.virtualweberbullet.com/salt.html

"For Rubs: Table salt or kosher salt is most commonly used. You may wish to use plain table salt, as some people believe that iodized salt creates an off-taste or discoloration in the finished meat. In my opinion, I don't think you'll taste a difference in your finished barbecue if you use iodized salt, but you can judge that for yourself"

A bit further down on the page might explain why you found the rub to be too salty if you used table salt.

"Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt."

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and what happens if they continue to cook </div></BLOCKQUOTE>Moisture loss will ramp up and the meat will become progressively more dry.

I use a pick or probe between the bones as well and take them to the same point as rich. Don't care for FOTB myself.

For FOTB longer ccoking is indeed required. Caveat: It is possble to miss the rather narrow FOTB window when cooking commercial pork ribs because of their relative leanness. For a much wider 'done' window, especially for FOTB and particularly when cooking mass market pork, many cooks employ a foiled stage during cooking. This ensures moist heat cooking so there is much less chance of exterior dryness occurring during the extended cooktime needed for FOTB. (Note that the use of foil doesn't automatically mean FOTB--many who use foil are not shooting for FOTB; it's the time in foil that's key.)