Are they Ready Yet? Article on Ribs

JP · Jan 29, 2008

I thought this was pretty good. Discusses different techniques how to tell when ribs are done.

http://www.amazingribs.com/tips_and_technique/are_they_ready.html

cardiac_cadet002 · Jan 29, 2008

good read, thx man!

RichardF · Jan 29, 2008

cardiac_cadet002 said:
good read, thx man!

Good article - I like his test methods - Cooking temp's low for me, but that just me

Divemaster · Jan 29, 2008

Thanks!!!

PaPaQ · Jan 29, 2008

Good Info!

tommykendall · Jan 29, 2008

Thanks - interesting stuff.

BBQ_MAFIA · Jan 29, 2008

Thanks. It's always good to read this kind of stuff.

biffleg · Jan 29, 2008

Interesting read

chuckswagonbbq · Jan 29, 2008

This guy posts over on the Smoke Ring all the time. He does know what he is doing. The article looks to be a compilation of answers to the a question he asked the members of the e-mail list on the Smoke Ring.

The_Kapn · Jan 29, 2008

Interesting read.

Good general thoughts as to doneness for ribs.

Some of it is purely spares orientated, but that is OK.

TIM

StLouQue · Jan 29, 2008

Thanks jp,

I'm going to give the toothpick test a whirl with the next batch. The bend, twist, or popup tests I've relied on in the past have, on occasion, contributed to less than desirable results. I keep the cook chamber between 225 - 250. Maintaining temperature consistency permits me to better evaluate each cook.

JD McGee · Jan 29, 2008

Good post JP...but they forgot the "pull" test...

Are they Ready Yet? Article on Ribs

JP

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cardiac_cadet002

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RichardF

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Divemaster

somebody shut me the fark up.

PaPaQ

is One Chatty Farker

tommykendall

Quintessential Chatty Farker

BBQ_MAFIA

somebody shut me the fark up.

biffleg

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chuckswagonbbq

Knows what a fatty is.

The_Kapn

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StLouQue

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JD McGee

somebody shut me the fark up.

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