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Anyone cooking pork to rare?

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I have been cooking my babybacks to 165 with great success. They are tender and juicy. I have done pork tenderloins to 145. I still do my pork butt to 205 to pull. Not many on here subscribe to 165 IT ribs convinced they can't be tender. They aren't FOB, but they are by no means tough and they are thoroughly done.
 
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Interesting.  Makes sense.  BBs tend to be leaner than spares. 

I'm at the grocery store at least twice a week.  I just buy spares because BBs are almost never less than $3.99/lb in my neck of the woods.  On a rare occasion I'll see $2.99, but I can't remember seeing them for less.  I get untrimmed spares for anywhere from 99 cents/lb to $1.88 / lb max.  Cheap protein.   
 
Well, that's what I'm finding.

Folks are ingrained w the fact that pork ribs are tough if cooked as I suggest.

I've done it 5 times now w Swift Cryo  BB's and Spare.

Very tender, like "Prime rib" rare is tender.

Of course, it does adhere to the bone.

But the meat could be gummed by an 80 yr old w/o dentures.

It seems to be an emotional set thing.

I suggested in another post to cut a slice out at 145 -150 and try it, and cook the rest..... or not... according to your taste.

Folks seem set in their ways to not even try that.

Marc
 
Noboundaries said:
 
I do loins/tenderloins/sirloins/chops to 145F IT, but have zero interest in do ribs like that.  What's the appeal?
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The appeal?    The same as you not cooking the other stuff till it's gray and dry.

So....... if you do it with your  listed cuts, why not try w any  ribs???        Marc
 
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Re: "Pull"...

Even though I normally prefer my beef rare, we do occasionally cook beef till around 200+ for pulling w lots o Worcestershire Au Jus liquid.

Toasted bread soaking it up French Dip  type of thing

Two totally different things.

Don't really care for Pork that way so much.   Marc
 
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Mike -   Noooooo, not 165, but  145 in thickest part,.....150.MAX.... no rest beyond that.

I am misspeaking..... I mean they can rest to equalize, but no more heat application.

You want them to peak max certainly under 155 in thickest coldest part..     Marc

Thats what this thread is all about.   Marc
 
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Marctrees said:
 
Mike -   Noooooo, not 165, but  145 in thickest part,.....150.MAX.... no rest beyond that.

I am misspeaking..... I mean they can rest to equalize, but no more heat application.

You want them to peak max certainly under 155 in thickest coldest part..     Marc

Thats what this thread is all about.   Marc
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My bad Marc!  I just read read your original post!  I'm down for that, I will smoke to 145-150 MAX!  That is even more intriguing!

Mike
 
Mike - OK sounds good.

Thing is, if you try a few bites and you do not like, you can always cook it more.

BUT - Give it a chance.....................  be slow to decide.................. and report back please.

When you try it think "rare beef"      Marc
 
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Those ribs will be smoked to rare, 140ish.  I am not one to fear the rare meat and I will give them all the opportunity to shine.  I will admit that I am suspect of the meat on the bone tenderness.  I am thinking it may be too rare and fully attached.  

Mike
 
Marctrees said:
 
Well, that's what I'm finding.

Folks are ingrained w the fact that pork ribs are tough if cooked as I suggest.

I've done it 5 times now w Swift Cryo  BB's and Spare.

Very tender, like "Prime rib" rare is tender.

Of course, it does adhere to the bone.

But the meat could be gummed by an 80 yr old w/o dentures.

It seems to be an emotional set thing.

I suggested in another post to cut a slice out at 145 -150 and try it, and cook the rest..... or not... according to your taste.

Folks seem set in their ways to not even try that.

Marc
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They revised the standard to be the same as beef - 145° is done, albeit pink, but done.  Any higher you're just overcooking it.

Thank you to the 'gummed' reference - I'm 66 and don't wear them if I don't have to, lol!  I can gum the hell out of any meat!
 
I like Pork Tenders Hot and Fast. I take them to 125 then Rest on the counter. The thickest end will be 135 and Med/Rare with the rest at 140+. Not USDA approved but neither are the Sunny Side Up Eggs I eat 3X a week...JJ 

CAUTION...There is a RISK of food borne illness not following USDA Guidelines. The Staff of SMF recommends you cook pork to a min IT of 145. Especially if serving At Risk individuals like Seniors 80+, very young children and anyone with a compromised Immune System
 
While it seems most people like the "fall off bone" thing, it actually repels me.

It's all in the brain.

When I was very young, my mom used to pan fry T bones regularly.

She would eat her steak properly "like a Lady"  w fork and knife, staying away from the bone.

I would then get the bone.

Dang, there was alot left on there, and it was delishus awesome.

So, I think that's where I learned to enjoy "on bone"

Last repetitious time - Follow my suggestions and the ribs WILL be tender, BUT they will adhere to bone.

But not terribly.....  two handed Real Meat Eaters will have no problem cleaning them almost as good as the worms at the museums do.  Marc
 
I grew up in the 50s and mom cooked pork to within an inch of its life (OK, it is already dead) because of the fear of trichinosis.

Oh my did those pork chops taste awful!! For my entire childhood, I hated pork.

Fortunately trichinosis is almost completely unheard of these days, although you most definitely do not want to violate the USDA safety guidelines. A quick search turned up that there are now fewer than fifty trichinosis cases/year in the US, and almost all of those are from game (I believe bear meat is the biggest risk).

I now always eat pork medium to medium rare (roughly 140, or a little lower) and I now love pork.

According to the USDA:

Pork Safety

If you heat the pork to 131 degrees F for six minutes, it will kill the parasite. Sous vide is the most accurate way to ensure that you achieve both the time and temperature needed, if you want to eat your pork this rare.
 
Ya, I really think it's a mindset thing, like most everything for folks.

All I know is, if the pork is well done, I will not eat it.

"Pulled Pork" I do not like.

If it's rare/ slight med rare, I will love it.

I will say, we often make "Pulled" beef like chuckies ideally, fresh soft bread sammys w fresh opened Heinz catsup..

But not P Pork.

.And this revelation is really making me happy, cause pork is so much cheaper than beef on sale where we are located,, and I am on tight budget.

My Missus will not touch it rare, need to cook much further for her..

Everyone's different.

Anyway, I'm loving pork like never before.

Marc
 
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