good morning pit masters. I have a question about a finished rib. I personally like my ribs to pull cleanly off of the bone. but i have a friend that disputes that and says that you should have to bite the meat off of the bone. if anyone would care to share their thoughts i would be very interested. Thanks in advance.
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ribs done right
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Club Member
- Jul 2016
- 3412
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I prefer them as tender as they can be without actually falling off the bone. I get why competition cooks do what they do, but that's not really what I'm going for in my back yard.
Edit: ok, so maybe I'm not losing my mind after all and I did in fact answer this question already. https://pitmaster.amazingribs.com/fo...ibs-done-right
Welcome to the Pit!Last edited by Steve R.; July 9, 2020, 04:37 PM.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Tell your friend, "You do you, and I'll do me." :-) I prefer some chew, others prefer fall off the bone, there is no right or wrong. If those you're cooking for enjoy the meal, then you've done it right.
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Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
Certainly personal preference as to how to make yer ribs, highly subjective.
Try some different ways, they's nearly countless methods shared here, an see what yerself, an th other 3-5 mouths yer feedin prefer.
Make th Final Fave(s) often, but keep tryin other methods, as well... New Favourites happen.
No sense havin multiple carnivorous lab rats at yer disposal, if ya don't properly utilize em!Last edited by Mr. Bones; July 9, 2020, 06:11 PM.
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
My personal preference is to cook ribs to a "bite off the bone" texture because I think half the fun of ribs is gnawing on them.
But I won't turn refuse "fall off the bone" ribs if someone else cooks 'em that way. Don't dis the cook!
Unfortunately, "fall off the bone" ribs can taste more like braised pot roast due to being steamed. While I don't mind a good pot roast, that flavor is not what I want when I've got my mouth set for ribs. A braised flavor is a real fault in my opinion.
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If I'm cooking for myself, I generally go for the half moon bite shape, because I pretend Myron Mixon is judging me.
I tend to go towards fall off the bone ( an extra hour or so on the heat) when im cooking for a big group or my 3 boys as that's what they prefer.
Know your tastes and the tastes of your audience and go from there!
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