Under Cooked Ribs vs Over Cooked Ribs

[Dan Hewlett]

Hi all! Second time posting!
First post was a tonne of help so thought I would try again!
After scrolling through numerous posts on ribs, I think I may have what a cooked rib is all about now!
I have been using a probe to check the internal temps of my ribs. When they have reached the temp. threshhold I have pulled them off...this has usually been around the 2 1/2 mark or so.
I have been very confused in reading about 5 hour plus ribs....(keeping the internal temps between 220 and 240)
here is where I was hoping for some feed back...

The ribs will reach their internal temp. when they do. In order to get the meat pulling from the ends of the bone, they need to continue on and smoke. The ribs also should be checked for the "toothpick" test for tenderness....To get to this point, the 5 hour or so smoke is usually needed. Just because the internal temp. is reading ready does not mean the ribs are ready...and thus, under cooked..

Am I on the right line here?

 

[Morrey Thomas]

Dan,

Ribs are in that strange group where a thermapen or temp probe is more of a hinderance than help. I use a toothpick for my telltale doneness measure.

St Louis ribs are cut from full spares, while back or baby back are more delicate and cook faster.

I run my WSM at 225* for all ribs. I cook St Louis ribs in whats called the 3-1-1 method.

3 hours on the grate with wood chunks smoking.
1 hour in a foil pouch sealing in juices.
1 hour unfoiled to harden back off bark.

Baby backs need less time than this. Maybe 2-.75-.75 works here, but none the less, always test between bones with your toothpick test.

 

[Dave Russell]

Dan, you're on the right track. I'd suggest forgetting about IT of a rib and just use a good pit therm (in the same place everytime) to help establish good timeframes for when to first check for doneness. As for why a rib might reach a certain temp before the rack is tender, I have no idea, but I would do my best to get EVENLY cooked ribs. That might be an issue when going by IT of a rib. This means not cooking full length slabs on an 18.5", for instance. I half 'em, but you can certainly roll and skewer as well to get more even cooking. Anyway, the reason I bring it up is, rub recipes are one thing, but simply DO NOT undercook, overcook, OR cook UNevenly. If you don't do those three things, chances are you're gonna be a good pitmaster, and your focus on doneness is very well placed.

Yes, the toothpick test is a good one. Of course, you don't have to even touch the rack if you don't have "pull back" from the the bones yet...so just start peeking a little before the popular time frames, and then start poking or lifting the rack to check 'em after you've got pull back. The faster you cook, the more often you need to check 'em.

Good luck with your next cook, and don't use too much wood on ribs. That's another easy mistake for a beginner to make. I use tons more smoke when I cook a pork shoulder butt.

 

[Richard Diaz]

Once you see the meat pulled back about a half inch begin to do the tooth pick test(goes in and out smoothly) and the bend test, grab the rib in the middle with a pair of tongs, it will bend, if you see the bark crack and the white meat your done.

 

[James Harvey]

I do the bend test as well. I try to do the pull apart but that low temp isn't that low. I still can't say I've ever cooked to what I would consider the perfect texture (and probably never will in my head).

I do have a differing opinion on backs though. The ones my wife gets here are pretty big with lots of top meat (3lbs plus). They don't necessarily take less time. I did a set last weekend that took 6 hours and could have done with a little more (straight 220F all the way with a Stoker).

 

[Len Dennis]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
I do the bend test as well. I try to do the pull apart but that low temp isn't that low. I still can't say I've ever cooked to what I would consider the perfect texture (and probably never will in my head).

I do have a differing opinion on backs though. The ones my wife gets here are pretty big with lots of top meat (3lbs plus). They don't necessarily take less time. I did a set last weekend that took 6 hours and could have done with a little more (straight 220F all the way with a Stoker). </div></BLOCKQUOTE>

I do agree with you James. I did 6 racks recently (along with skirt, etc).

This is about 5 hr mark at 225-235o.

(two racks plus "bitz 'n bytes" on top, 4 racks below).

They still have another hour in foil. When out, they have the usual nice ring and pulled off the bone but they were on the firm side, not fall off the bone that I get in the regular oven. Maybe the steam inside a covered roaster gets me to the "falling" stage.

I've done about 15 racks so far and none have been fall off type.