Ribs


 
T

Tom Chips

TVWBB All-Star
When St. Louis cut ribs pull back, and you can see the bone, does that mean you had too high a temp? Or could it be the quality of the meat? I just finished eating my ribs I made, and the temp at the lid was never over 275. The bones were completely visible on the underneath side as well as what was sticking out from the sides.

They were picked up at Smart & Final, and marinaded overnight.

Not too thrilled with the outcome either.
 
Tom, if I understand your question correctly the meat "cooking down from the bone" is part of the natural cooking process and many use this as one of the guide for "doneness." Again, I'm not sure if this is what your question is or not.
 
Yeah, there was at least an inch at the end of each rib exposed. As well as being able to see that the ribs weren't really attached to the rest of the meat from the underside. they were literally clinging on for dear life.

I was just doing a simple comparison of the crap ribs I turned out, to the beautiful stuff I see in comp turn in boxes. The ribs look way more meatier. And probably taste better too.
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Tom, Sometimes I get pull back big time while other times none at all. Just the nature of the beast I guess.
 
The age of the pig, hence the size of the ribs and meat on them doesn't contribute? I guess that's what I'm trying to figure out.
 
Hi Mitch,

I have purchased BB's at Publix and sometimesthe membrane in on and sometimes it is off. It depends on who is working in the butcher shop. I will just ask the butcher if he in the back if they ave pulled the membrane off or not, they are pretty good about talking to you.

Best Regards,

Larry B
 
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