Telling when Baby Back Ribs are done - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-20-2008, 02:23 PM   #1
BBQ NOOB
 
Join Date: Jul 2008
Posts: 15
Telling when Baby Back Ribs are done

I cooked 3 racks of baby back ribs on my weber kettle.

Temps averaged 225 to 250
Time cooking was about 4.5 to 5 hours
No foil

Toothpick when through the rib

But there was no bones sticking out at the ends of the ribs.

I've read that when ribs are done the meat shrinks back slightly from the ends and leave a little bit of bones showing.

The ribs seemed done to me.
__________________

Cocophone is offline   Reply With Quote
Old 07-20-2008, 02:34 PM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Telling when Baby Back Ribs are done

Quote:
Originally Posted by Cocophone
I cooked 3 racks of baby back ribs on my weber kettle.

Temps averaged 225 to 250
Time cooking was about 4.5 to 5 hours
No foil

Toothpick when through the rib

But there was no bones sticking out at the ends of the ribs.

I've read that when ribs are done the meat shrinks back slightly from the ends and leave a little bit of bones showing.

The ribs seemed done to me.
Ribs are done when they are 'tender'. The meat pulling back from the bone is 'usually' a sign, but doesn't mean they're done. Lower grill temps will give you less pull back than higher temps will. Regardless of whether the meat pulled back or not, if they were tender they were done.
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 07-20-2008, 02:46 PM   #3
BBQ NOOB
 
Join Date: Jul 2008
Posts: 15
Are ribs undercooked if some rib meat is still sticking to the bone when you are eating them.

Or do I need to use foil to make sure the rib meat comes cleanly off the bones?
Cocophone is offline   Reply With Quote
Old 07-20-2008, 05:01 PM   #4
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by erik
Quote:
Originally Posted by Cocophone
Are ribs undercooked if some rib meat is still sticking to the bone when you are eating them.

Or do I need to use foil to make sure the rib meat comes cleanly off the bones?
In my opinion a properly cooked rib should have a little tug, and not fall off the bone.
I agree.
CP do you know about the "bend"?
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 07-20-2008, 05:15 PM   #5
BBQ NOOB
 
Join Date: Jul 2008
Posts: 15
Quote:
Originally Posted by Puff
CP do you know about the "bend"?

When you pick them up by the end they are suppose to bend in the middle when done.

UPS is suppose to deliver my WSM on Monday. I'll be trying it out with a Pork Butt next Friday night. I've been using my kettle until now for pork butts. They turn out good, but with a kettle there is too much time spent adding charcoal.
Cocophone is offline   Reply With Quote
Old 07-20-2008, 06:16 PM   #6
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by Cocophone
Quote:
Originally Posted by Puff
CP do you know about the "bend"?

When you pick them up by the end they are suppose to bend in the middle when done.

UPS is suppose to deliver my WSM on Monday. I'll be trying it out with a Pork Butt next Friday night. I've been using my kettle until now for pork butts. They turn out good, but with a kettle there is too much time spent adding charcoal.
Pick them up in the middle.
Congrats on the WSM and a big 'ol welcome to the board!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 07-21-2008, 06:59 AM   #7
Cooker


 
Join Date: Dec 2005
Location: MN
Posts: 240
Bend Test??

Here ya go. Easiest thing to do. Pic at bottom of page.
http://www.kickassbbq.com/ribs.html
PARTY!!!!!!!
__________________
Smoke On!!!!!
www.kickassbbq.com
kickassbbq is offline   Reply With Quote
Old 07-21-2008, 11:26 AM   #8
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Quote:
Originally Posted by JTsBBQ
Great recipes! I rub brown sugar on the ends of the bones where the cut was made. I really grind it in to the bone ends. During the cook the sugar carmelizes and you get a nice bone pull. I do the same on the shoulder and hams of my hogs. Not sure why this works a guy showed me this trick and it does work. Foiling helps too but that can be a bad word depending on who you talk to.

Tim

JT's BBQ
Tim, you're saying you grind brown sugar on the ends of the bones
or the meat?
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.