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Question about Ribs

post #1 of 9
Thread Starter 
I smoked a pack of individually pre sliced ribs Sunday and they turned out good, but I have one question. The meat seemed to be sticking to the bone more so then when I smoke full racks. Any reasoning behind this? Were they overcooked, undercooked or does this just happen from time to time?
post #2 of 9
Typically a sign of a slight undercook. Done, no doubt, but not to the point of all the collegens and connective tissue breaking down.

I kinda like mine to stay on the bone. Till bit anyway ..a characteristic named "tug" around the trade of BBQ/smoking.
post #3 of 9
If the meat stuck, it sounds like they may have been a little undercooked. I'm sure you adjusted your cook time since they were pre-cut, it may have just been a little short of done. I'm sure they were still good!
post #4 of 9
Thread Starter 
Cool, thanks Rich. I assumed that was the case and they were definitely done. I was worried going into this because I knew there was going to be a lot more cooking room on the grates because they were pre sliced and I never done those like that before. Now I think about it, I do remember a few other times where the meat was tough on the bone too. I guess let them cook longer?

Also, I hear some say the whole "fall off the bone" thing is the meat being overcooked. This true, or one of those things you make your own opinion on?
post #5 of 9
My guess is under. The connective tissuses have to break down. Personally I like a little tug on my bones. But being singles I'd also worry about them drying out. Your flavor was good and thats the most important part congrads wink.gif I see more ribs in your future biggrin.gif

post #6 of 9
I have told you my preference... and will add: If in a competition, and your ribs fall off the bone, don't bother bringing them to the judges.
post #7 of 9
Thread Starter 
Thanks BBQAddict. I did have to adjust the cook time and they seemed to cook very quickly. I held a steady temp of around 225-250 and smoked with hickory followed up with some apple wood. The taste was excellent. I have been tweeking my rub and sauce and I think I may have found the flavor I am looking for yesterday so I am excited about that.

How much longer would you say you need to cook if the meat is sticking a bit? See the meat stuck in spots, the meat that is on top connected to the fat was tender as heck, it was just on the bone where it stuck.
post #8 of 9
Have you tried the foiled method? for baby backs 2-2-1 and spares 3-2-1?
(unfoiled-foiled-then unfoiled again)

That really helped mine "release" from the bone. You can adjust times to get the desired "tug."
post #9 of 9
One way you can check is to stick your finger in between the ribs, or in your case you may just want to give one a pinch right in the middle of a rib to see if the meat is soft. If there's resistance they need more time.

Remember, you're the cook, you're in charge of quality control. That just means you get to try the ribs right off the smoker. PDT_Armataz_01_28.gif
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