Food for thought.

[prestonk08]

So I was thinking about some of my past cooks today and remembering good "and bad" cooks that I've had in the short few years that I have been tackling the Q. I came across a theme. My two best cooks of spare ribs and chicken quarters were in my eyes overdone. People talk about "fall off the bone" food and in my opinion that's over done. Both of my best cooks I rapped my food when it was done waiting to serve it for more than an hour, and in the ribs case several hours, and both times the food basically fell apart. Am I serving overdone food? People sure do like it "fall off the bone". Any thoughts? Thanks.

 

[mike5051]

I don't wrap anymore, but I do cook till my ribs are almost falling apart.  I personally like my leg quarters to break apart easily, with no meat stuck to the bone.  If it's overdone to some so be it.  My GF will not eat wings until they are so crispy that you can eat the flipper section.  That is way overdone to me but she loves them.

Mike

 

[prestonk08]

In my case I put the meat in a pan and covered it to keep it warm until it was time to eat. The ribs are like velvet and the chicken was moist and fell right apart in your hands and the people loved it! Maybe I should reevaluate what I think is right and what "tastes" the best. I have a pic of a turkey and some wings I did for Memorial Day this year. I let the turkey rest for about 45 minutes before I cut it up and it was great! I could use all the advice I can get.

image.jpeg

• prestonk08
• Oct 13, 2015

 

[bbqbrett]

Just my opinion but I agree with your first thought, I don't like the meat just falling off the bone with ribs. It is a sign of being overcooked.

 

[smokin218r]

What really matters is that the people you are feeding like it.

If fall off the bone is what they like, who cares if a judge on TV says its overdone?

 

[chef jimmyj]

Most Q Restaurants cook ahead and hold hot or reheat, they have to get them out FAST! Either way, they are going to be overdone compared to Competition Q that is timed to be perfect according to a judging criteria. Falling off the Bone is just what the average patron is used to getting and feel that is the way it is supposed to be...

...My immediate family is use to bite off Ribs but if I am Catering the customer gets FOTB Ribs and gives rave reviews...JJ

 

[humdinger]

I like fall off the bone meat only if it's still plump and juicy once off the bone. Last summer I did a brisket and left it in too long. It was extremely tender and falling apart, to the point of being mushy. Yuck. To me, fall off the bone is ok, as long as it isn't mushy.

 

[prestonk08]

That makes sense. I usually cook my food for a bite off chew because I'm always trying to cook it to the correct temp or tenderness to get better at the craft. I'm glad to see that I'm not the only one who notices this. Thanks JJ

 

[noboundaries]

 
Most Q Restaurants cook ahead and hold hot or reheat, they have to get them out FAST! Either way, they are going to be overdone compared to Competition Q that is timed to be perfect according to a judging criteria. Falling off the Bone is just what the average patron is used to getting and feel that is the way it is supposed to be...

...My immediate family is use to bite off Ribs but if I am Catering the customer gets FOTB Ribs and gives rave reviews...JJ

Whenever I'm cooking ribs for other people who are not smokers, which is basically almost everyone I know, I give them FOTB ribs.  Folks rave about how tender and juicy they are.  ​Ugh.  Heck, even my wife and kids love FOTB ribs but I am slowly changing their opinion.  Here's the confession though.  It is my fault because they love FOTB.  Before I started watching BBQ Pitmasters and reading this forum I thought FOTB was the way you made ribs.  Heck, even I liked them.  That's how I cooked ribs in the oven and on the gas grill.  Once I learned about competition bite and experienced the difference on the smoker I could not go back to FOTB.  I trained them all to love FOTB; untraining takes more time.  

 

[ravenclan]

as long as the meat is done and tastes great and the family or friends like it , that's the way you should cook it .

My family and i like it .......fall off the bone , as my son said.............. "No work and all the meat in my belly!'

Bear told me , you can not judge your own food because you will always find something wrong , instead listen to the people eating the food and see what they say .

then you can judge what you did right or wrong .

Happy smoking !

 

[SmokyMose]

The Mrs. and I both lean toward the FOTB, but maybe that's just because of our tired old teeth ;-)

 

[prestonk08]

Well said Raven. As I read everyone's ideas and opinions that's the best yet. The people eating my food that I've slaved over will tell me how they like it done. I can cook for myself when I cook for myself If that makes sense. That's great!

 

[GaryHibbert]

Overdone or not overdone.  Its ALL personal preference.  Some people like their meat rare, some like it medium, and some like it well done.  To them, the meat on their plate is cooked to perfection, no matter the IT.

Its like drinking wine with your food.  If you listen to the "experts", you can only drink red with beef and white with fowl.  Well that's a lot of horse puckey.  The right wine to serve with any meal is the one you and your guests like.

Its the same thing with ribs.  Personally, I like to have to bite the meat off the bone, but if you or your guests like it fall off the bone, then that's the right and the only way to cook it.

BBQ should be a "kick back, relax, and have a cold" one event.  No need to stress about whether or not someone else thinks you're overcooking your food, as long as you, your family, and your friends enjoy it.

Gary

 

[mike5051]

 
Overdone or not overdone.  Its ALL personal preference.  Some people like their meat rare, some like it medium, and some like it well done.  To them, the meat on their plate is cooked to perfection, no matter the IT.

Its like drinking wine with your food.  If you listen to the "experts", you can only drink red with beef and white with fowl.  Well that's a lot of horse puckey.  The right wine to serve with any meal is the one you and your guests like.

Its the same thing with ribs.  Personally, I like to have to bite the meat off the bone, but if you or your guests like it fall off the bone, then that's the right and the only way to cook it.

BBQ should be a "kick back, relax, and have a cold" one event.  No need to stress about whether or not someone else thinks you're overcooking your food, as long as you, your family, and your friends enjoy it.

Gary

 

[chef jimmyj]

Proper Meat Doneness can start the same arguments as which Political Party is correct. Dad eats Rare Beef, Mom likes Well Done. It killed him to take $10/Lb Steaks and Burn them...But, Happy Wife...Happy Life...JJ

 

 

[SmokyMose]

I believe you nailed it, Gary!

 

[smokin218r]

 
Overdone or not overdone.  Its ALL personal preference.  Some people like their meat rare, some like it medium, and some like it well done.  To them, the meat on their plate is cooked to perfection, no matter the IT.

Its like drinking wine with your food.  If you listen to the "experts", you can only drink red with beef and white with fowl.  Well that's a lot of horse puckey.  The right wine to serve with any meal is the one you and your guests like.

Its the same thing with ribs.  Personally, I like to have to bite the meat off the bone, but if you or your guests like it fall off the bone, then that's the right and the only way to cook it.

BBQ should be a "kick back, relax, and have a cold" one event.  No need to stress about whether or not someone else thinks you're overcooking your food, as long as you, your family, and your friends enjoy it.

Gary

Well Said!!! I tried to say the basic same thing earlier. However, my "basic" way of thinking doesn't express the full explanation.  Hahahaaaa

Great words Gary!