Testing Ribs

[JimT]

We all know the "tear test" or the "toothpick test" to see if ribs are done. I've got a couple of questions though.

If you really do overcook ribs do they still tear easily and pass the toothpick test?

What are the signs of overcooked ribs?

Thanks,

JimT

 

[Allan]

I would think that if you pick up a rack of ribs in the middle of the rack and the rack breaks as opposed to just bending then you're definitely heading toward the "overcooked" stage.

 

[Doug D]

After doneness to the point the meat is tender and pulls cleanly from the bone, there is, in order:

"Falling off the bone" - Self-explanatory. Considered overdone by some, perfect by others.
"Fell off the bone" - Usually seen in ribs kept overly long in foil.
"Dry and tough" - Usually cooked without foiling, long past the point of tenderness, at too low a temperature.

 

[Allan]

I had "Fell off the bone" last weekend

and it was definitely because of overfoiling.