Anyone cooking pork to rare?

[marctrees]

Look good.

Well done report..

The minimal pull back from bone ends I translate to - More water content remaining in meat, so hence the greater remaining volume.

Less % loss.

And for me that means jucier.

That's my logic anyway.

A  few of the Guys doubted they could be "tender" done to this low temp...

Comment on that please Mike.

Also, did you find that they stuck to the bone "Too much" ?

Lot of folks do not like to gnaw on bones, some do.

I'm a Gnawer.

Marc

 

[mike5051]

 
Look good.

Well done report..

The minimal pull back from bone ends I translate to - More water content remaining in meat, so hence the greater remaining volume.

Less % loss.

And for me that means jucier.

That's my logic anyway.

A  few of the Guys doubted they could be "tender" done to this low temp...

Comment on that please Mike.

Also, did you find that they stuck to the bone "Too much" ?

Lot of folks do not like to gnaw on bones, some do.

I'm a Gnawer.

Marc

The ribs were juicy and the meat was tender, not tough at all.  The meat by the bone was very attached, and required too much gnawing for me.  I also should have removed the membrane, it didn't cook away like with my 5 hour smokes.  

Mike

 

[cavman]

When I cook to 165 IT I get almost full release from the bone but the ribs are well done and juicy. Texture is as described at 145 IT. I don't want rare but don't see a problem with it given new guidelines. I prefer the lower IT temps for babybacks and extra meaty back ribs.

 

[mike5051]

 
Look good.

Well done report..

The minimal pull back from bone ends I translate to - More water content remaining in meat, so hence the greater remaining volume.

Less % loss.

And for me that means jucier.

That's my logic anyway.

A  few of the Guys doubted they could be "tender" done to this low temp...

Comment on that please Mike.

Also, did you find that they stuck to the bone "Too much" ?

Lot of folks do not like to gnaw on bones, some do.

I'm a Gnawer.

Marc

The ribs were juicy and the meat was tender, not tough at all.  The meat by the bone was very attached, and required too much gnawing for me.  I also should have removed the membrane, it didn't cook away like with my 5 hour smokes.  

When I cook to 165 IT I get almost full release from the bone but the ribs are well done and juicy. Texture is as described at 145 IT. I don't want rare but don't see a problem with it given new guidelines. I prefer the lower IT temps for babybacks and extra meaty back ribs.

I think 165 is spot on!  

Mike

 

[marctrees]

Making a spare rack frozen cut 1/3 rack portion in house convection oven right now.

Late dinner as usual here.

I don't like reheated next day, so when we buy them, we usually cut them in like thirds and freeze.

Too tired to smoke outside tonight.

Took from freezer directly to oven at 450.

Plan to catch it at 145 - 150 MAX in thickest, then rest a bit to equalize and cool to eating temp.

Will try to take crosscut photos.

Marc

 

[cavman]

Spareribs might be tougher at the lower temps than babybacks or back ribs. Quality of meat thing. Never know unless you try though. Let us know!

 

[tallbm]

 
To like 140-150... NOT higher  ??    

What cuts?

I've been doing ribs that way, my favorite now.

Curious as to others experience and thoughts on this low temp idea.    Marc

http://www.swiftfreshpork.com/about-us/pork-145-degree-fahrenheit-faq.aspx

I have done my pork belly bacon to 145F IT. 

Let me tell you, 90% of this bacon is eaten right out of the vac seal package I put it in.  It rarely sees a skillet hahahhaa

Think of it like Bacon Cold Cuts!!!!  Seriously, bacon cold cuts.

If you are a pork belly bacon maker, give 145F IT a shot, slice, and eat without putting in a skillet.  I bet you will be amazed!

 

[marctrees]

TallBM - I totally know what you mean.

Years ago I had a job near an old tymey Butcher shop.

They made takeout custom sandwiches at lunchtime.

I would often ask for a large strip of bacon cut in half on top of my cold cuts on my sandwich.

My teeth had to fight with it, but was very good flavor layer.

Marc

 

[hillbillyrkstr]

The meat on the bone is just to attached for me. I cook loins and chops to 135 and love them. I don't like to fight when eating a rib but I also don't like ribs when they fall apart when you pick them up. A little tug but clean bone in the end is where I like them. They don't taste over done to me that way. Still very tender and juicy. I have a family member who cooks them to a lower IT and I hate eating them. Nothing wrong with medium rare pork, but not on ribs.

 

[marctrees]

Spareribs might be tougher at the lower temps than babybacks or back ribs. Quality of meat thing. Never know unless you try though. Let us know!

I've done spares like this a number of times.. Always tender for me, cept that top dry layer covering part of the rack.

That's always not good for me no matter how cooked.      Marc

 

[cksteele]

you can cook any meat to safe internal temps  then serve it ive cooked ribs like this before.  with ribs and other cuts with lots of connective tissue and collagen cooking to a higher temp like 190 just allows you to take all the meat off the bone. i personally dont like gnawing on bones to get the meat off them, i dont like literally fall off the bone but a bite with the meat coming off cleanly is ideal  but to each his own if you like  cooking to 150-160  then enjoy them  or if you like cooking ribs to 200 degrees  have at it its your grill your bbq do what you want 

 

[tallbm]

 
TallBM - I totally know what you mean.

Years ago I had a job near an old tymey Butcher shop.

They made takeout custom sandwiches at lunchtime.

I would often ask for a large strip of bacon cut in half on top of my cold cuts on my sandwich.

My teeth had to fight with it, but was very good flavor layer.

Marc

At 145F IT I don't really run into any chewyness and I make bacon with the skin on.  Cutting it thin also helps, I've done at cutting level 4 and at 2 and I can say that both were fine but at level 2 thinness it is really almost cold cut consistency :)

 

[jokensmoken]

Good info Marc...I've been cooking mine by temp for a long time and recently started lowering the recomended finished temp of 195°-200°F by 5°-7° each time because I too like medium to medium rare pork and my ribs with a little bite and some tug to pull from the bone, but I'm only down to about 165°F on my last smoke which were the best yet in my opinion... Unfortunately most of the people I share my ribs with want FOB ribs... hence I usually cut my slabs in half to accommodate them.
With your info I'm going to drop the finished IT to 140°.
Thanks for the info.

Walt

 

[marctrees]

joken -  145........147 ish max peak.

But 145 min, not 140.

FDA min is 145, but main reason for me personally  is just toooo rare below that anyway.

Ya..  So just try it.... can always put back on heat and cook more.....no risk proposition.

I took photos of my cook above....  still havent figured out how to post here.

Someone direct me to a simple duhhhh step by step?

Not good at all that files and loading crap.          Marc

 

[jokensmoken]

Right on about the temps...I figured they'd coast at least a couple degrees after I tent them to rest...and usually mine go back on a 500° grill for a few minutes after they're sauced for some carmalization so I'm betting I'll be safe.
But... I'll be sure to hit that minimum of 145° to be safe.
Thanks for the heads up and warning about making sure to hit that minimum IT temp.

Walt.

 

[jokensmoken]

I load my photos right from my phone as it's the only digital camera I've got.
When posting a comment or reply you'll notice right under the word reply and above the text box are some icons...the third one is the add picture icon.
When you select it you get a list of options for where to pull the picture from...You can select your camera function and the next picture you take from your phone will post.
If it's a photo already taken and in your photo gallery you have to open the gallery and select the photo you want posted.
On my phone the sequence is
1. Select add photo icon
2. Select documents
3. Select gallery
4. select the picture to post... again, on my phone, all I do is tap the photo...done and done. The photo will show up as several lines of coded gobble de gook in the text box untill you hit preview or send...
Hope that helps some.

Walt

 

[marctrees]

Right on about the temps...I figured they'd coast at least a couple degrees after I tent them to rest...and usually mine go back on a 500° grill for a few minutes after they're sauced for some carmalization so I'm betting I'll be safe.
But... I'll be sure to hit that minimum of 145° to be safe.
Thanks for the heads up and warning about making sure to hit that minimum IT temp.

Walt.

Well ya, finishing sear on hot grill will make them best I think by FAR.

"Instant" Thermapen almost mandatory from here on.

( I don't have one, would like one, but I slide by )

 I'd pull from smoker at like 130 then quick grill on highest fully preheated sear temp grill can reach.

Pull off gril goal, my opinion, I would guess 143 at thickest part.

So that will coast to say 146 peak w a towel over it 5 minutes.

 Just DON'T peak over 148 - 150. MAX.

Anyway, I talkalot.. just how my train of thought goes. 

Maybe someone will think I'm splitting hairs, but the product drastically changes in the low  150's, and I at least, want to stay clear of that change.    Marc

 

[marctrees]

Cooked from totally frozen in 450 convection oven for 60 minutes.

Would be more even color if was defrosted.

145 center when pulled.

The gray parts probably hit 155 ish....    my estimate.

Knorr Spinach Dip side.        Marc

 

 

[marctrees]

ABC bones.....