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Spareribs so long to pass the bend test!

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    Spareribs so long to pass the bend test!

    hi all,
    I followed Meathead'recipe for spareribs (salted 2 hours before, Memphis rub, ect...).
    Temperature was always between 225°F - 235°F, so I expected to pass the bend test after about 5 hours, but first cracks occurs only after 6h30. We ate them, that was interesting but I think that could be better with at least 30 minutes more! Why so long?
    I noticed, that during about 5 hours, the surface of the meat was dry (mate), then after about 5h45-6h00 meat began to be shiny and "wet", maybe connectives tissues and fat began only at this time to melt ?
    Thanks for your advice

    (With a Weber Spirit)
    Click image for larger version

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    Last edited by iPa64; August 27, 2016, 03:11 PM.

    #2
    Did you try to check internal temperature? ... (not easy with ribs ... but possible) ... The fat and collagen won't render until it gets and stays above 190 deg. F for a while.

    Comment


      #3
      Yes I did, but result was different each times I tried!
      Sometimes 190 (never more) sometimes a lot less!

      Comment


        #4
        Man that's a sweet set up you got going on with that gasser! I'm loving that. As for the ribs. All I got is. Do it again. : /

        that prob looks wicked close to the meat btw. Not sure if that has anything to do with it at all.

        Comment


          #5
          If you cook them @ 225 C for 6 hrs then they were over cook because that would be 435 F.

          Comment


            #6
            Probe was at about 1.5 inch, I need to find a wider grate.
            Yes I will try again and begin early, expecting about 7 hours to get the graal.
            Thanks

            Comment


              #7
              Good catch DW. I missed that. iPa is your op correct. You cook at 225c not f ?

              Comment


                #8
                Oups sorry, yes I mean 225°F

                Comment


                  #9
                  They look like St. Louis which routinely take me at least 6 hours @ 225. Anothing less without wrapping usually winds up less than my goal. In the future you probably should plan on a minimum of 6 hours.

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Yep

                  #10
                  If you find the ribs cooking slowly and are pressed for time, you can safely take the temp up to at least 275*. PBC users cook in that range all the time.

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                    #11
                    I'm usually 7hrs for larger racks. I've had some take 9. The 3-5hrs things is for small small racks.

                    Comment


                      #12
                      Yes maybe it's not the same cut here.
                      Here a picture of the slab before I cut rib tips.
                      Weight is 1.775kg that mean 3.91lbs
                      Lenght 15 inch width 7.9inch

                      Click image for larger version

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                      Last edited by iPa64; August 28, 2016, 06:37 AM.

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