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Meat-Up in Memphis 2021

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ribs done right

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  • Bruce Wayne
    Club Member
    • Jul 2020
    • 3
    • coos bay oregon

    ribs done right

    ribs done right

    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.
  • Jfrosty27
    Club Member
    • Mar 2020
    • 574
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #2
    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.

    Comment

    • ofelles
      Club Member
      • Jun 2018
      • 1911
      • Brentwood CA
      • Yoder YS640 on Comp cart
        Klose 20x42 Charcoal Grill
        LSG Insulated Cabinet
        Jumbo Joe
        VacMaster Pro 380 sealer
        FireBoard and Pit Bull fan
        Thermoworks Signal
        Thermoworks Dot
        Thermopen Mk4

      #3
      I Posted this in your other post .

      What do you like is the answer. I think it's personal preference. fall off the bone or gnaw on them all the right way. IMHO

      Comment

      • ColonialDawg
        Club Member
        • Oct 2017
        • 483
        • Coastal VA

        #4
        Whatever way leaves you smiling with sauce on your lips.

        Comment

        • holehogg
          Club Member
          • Nov 2017
          • 2227
          • Port Elizabeth, South Africa

          #5
          Either way is good by me but my preference is with a bit of chew.

          Comment

          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5275
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #6
            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.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2265
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

              #7
              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.

              Comment

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              Meat-Up in Memphis 2021

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