I'm having trouble getting my ribs done to the point that they pull off the bone cleanly but are not overly chewy on the outer edges. I did a standard PBC cook. Had them on for about 3.5hrs and then slathered and went another 30min. Should I be crutching them?
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Welcome mikmak8902 -
Welcome to the Pit! Not knowing what kind of ribs you cooked, it's hard to know exactly what to reply. In my case (I use a PBC), I tend to cook pork back ribs from Costco. There's generally enough loin meat to use my thermapen to ensure that I don't pull below at least 190 degrees (F).Comment
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Originally posted by Mbmorgan View Post
Thank you! I was cooking two STL Sparerib racks from BJ's. The PBC was running anywhere from 260 to 290 the entire time. I've pulled them off at the 3hr mark before and they were not done. Still fairly chewy inside, fat not really rendered completely, and not coming off the bone cleanly. I ran them an extra half hour this time and they came off the bone cleanly but the exterior was a bit too chewy for my liking.Comment
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Did wrap at all?Comment
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And I just realized in my original post I said they were NOT overly chewy on the outside. The problem is they are TOO chewy on the outside. I like some bark but this is just a bit too dry and chewy of an exterior. I also am not a fan of sloppy fall off the bone ribs. They seem to be cooked perfectly and the flavor is amazing. Just that outer crust is too dry and chewy. The interior meat is absolutely delicious!Comment
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It's really more about temperature than time. Like I mentioned earlier, I use a thermapen for spot checking and I also use a chefalarm with needle probe for ribs. If you don't have a good digital thermometer, I'd highly recommend any of the Thermoworks.com products ... and many seem to be on sale now.Originally posted by mikmak8902 View PostComment
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I did not wrap. That's what I'm asking. Should I pull them off at some point and wrap them?
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Sorry ... I see you said 190. Thanks Mbmorgan!Comment
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Internal temp of 190 (or more if it doesn't quite pass the "bend test) is needed to fully render collagen and fat in pork ribs.
Check this out for lots'o details: http://amazingribs.com/recipes/porkn...ribs_ever.htmlComment
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mikmak8902 - I cook rins two different ways.
I trim spare ribs into a St Louis cut. Those ribs are generally cooked about 6 hours at 225°F. You generally measure doneness when they pass the bend test. To do the bend test properly, you slide a pair of tongs under the ribs about half way. Pick up the rins. They are don e when they easily bend down and the meat on the top of the ribs begin to crack. I don't wrap or crutch during the cook. I will, at the end of the cook, remove the ribs, wrap in foil, then wrap in a towel, and place the wrapped ribs in a cooler. Total time is something like 6 hours.
For baby back ribs, again I use the bend test and only at the end will I employ a thermometer. You cab use a quick read thermometer since there is more meat thT will give you an accurate reading. Like MBMorgan, I'll go to about 190°F. Then I pull, wrap in foil, wrap in a towel, and cooler the ribs as above. I generally cook my baby backs a total of 5 hours.
Based on what you listed above, I'd say your ribs were slightly underdone. That's why they were chewy.
Here's to great cooks and even better memories with family and friends!Comment
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I don't cook St Louis ribs at that high of a temperature. At 225 they take 6 hours. Wrapping will make them tender, but they will probably fail the pull test of competition ribs. If you are after tender 3-2-1 @225 works.Last edited by LA Pork Butt; April 25, 2016, 04:16 PM.Comment
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