Darrell J.
TVWBB Fan
I've been working on perfecting ribs for a long time now. One thing that baffles me is that I don't get much pull back on the bone.
I know some might be thinking they're not tender enough, well that isn't the problem. I've had ribs that were over-cooked and you can barely see any bone. Many use that as a measure of tenderness, but I can't get mine to do this but maybe one in five tries, if that. All of the pictures of "done" ribs that I've seen have about 1/4" bone visible.
I don't like mushy ribs and so I don't cook them until that point. I like a nice firm, juicy, but tender bite. Not quite a clean bone after biting. I know they're plenty tender. I've tried foiling and not foiling. When I foil the bones become a little more visible on the bone side, but not much.
What am I missing? They taste good, so I guess that's what counts.
I know some might be thinking they're not tender enough, well that isn't the problem. I've had ribs that were over-cooked and you can barely see any bone. Many use that as a measure of tenderness, but I can't get mine to do this but maybe one in five tries, if that. All of the pictures of "done" ribs that I've seen have about 1/4" bone visible.
I don't like mushy ribs and so I don't cook them until that point. I like a nice firm, juicy, but tender bite. Not quite a clean bone after biting. I know they're plenty tender. I've tried foiling and not foiling. When I foil the bones become a little more visible on the bone side, but not much.
What am I missing? They taste good, so I guess that's what counts.
