Ribs - Pull back on the bone


 
P

P.Schaff

TVWBB Member
Been doing ribs all year (got the WSM for xmas) and can't seem to get a real good pull back on the bones. They pull back slightly but nothing like I've seen on this website or in some of the better bbq joints.

I cook for 4-5 hours each time at a temp of around 225-235. Is it the temp/time I'm cooking them at or do you think it's just that I haven't been able to get my hands on a meaty set of baby backs?

By the way, they always come out tasting great....this is purely a presentation question.

Thanks!
Pat
 
Sounds to me like they are a bit underdone at that time/temp...not markedly so, but a bit. At that temp I would expect 5-6 hours for BB.
 
Thanks for the feedback. No I never foil....just always assumed the meat would come out with the "steamed" feel and a little on the mushy side. Could be wrong on that though.

I'll play around with the time and temp and see how it goes. Sounds like I either need to bump up the cook time or temperature.
 
I mainly do spare ribs because they have more meat, I trim them St. Louis style so they resemble baby backs but without a large curve to the bone. Mine have turned out better when I started smoking them until the meat cracked when you hold the rack in the middle and the meat starts to crack. You could also hold one bone with one hand and pull the next bone in the opposite direction, if the meat tears off the bone easily, then it is done.

http://www.virtualweberbullet.com/ribselect.html

http://www.amazingribs.com/tip.../are_they_ready.html

http://www.ehow.com/how_2271832_tell-ribs-done.html

Weldon
 
I don’t think a certain amount meat pull back on the bone indicates how they "Should" be. They are done when they get to how tender you prefer your ribs to be. I do as Weldon does and tug between 2 bones to determine if they are cooked to how I like them. Some people only know "fall of the bone" ribs which are cooked longer (and to me overcooked) and they might show more bone on the end. I prefer a tug on the bone and when doing BBs not too much of a bone is showing. I have also found that spares cut St. Louis style will show more bone than BBs when cooked to the same tenderness that I like. I say don't worry about how much bone is showing and just figure out how you like your ribs and then how to consistently make them that way.
 
I like to cook BB unfoiled for first 3 hrs., then foil for 1.5 to 2 hrs. Put a little apple juice and brown sugar in the foil. Take the BB out for the last half hour or so and sauce if you like. Works good for me.
 
You must log in or register to reply here.

 

Back
Top