Today, 11:04 AM
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.
Pull cleanly off the bone with little effort. Not "falling off". Leave a clear bite mark behind. That’s how I like them and how the competition guys do it.
You are both right. It is all about personal preference. I don’t think it would change anything if we took a poll and the method with most votes wins. The so called losers would still have their personal preference. It would be like declaring a winner between dry and sauced ribs.
I prefer them as tender as they can be without actually falling off the bone. IT of around 200, and tenderness verified by probing, gets me where I want to be.
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