over cooked !! what is it ?

[cal1956]

the other day i was talking to a neighbor about ribs and we started talking about the different way he and i like to cook our ribs
he does wet ribs and foils them and likes them fall off the bone tender , I on the other hand only use dry rub and like the ribs tender but tough enough that I can bite the meat. so the question becomes : what is overcooked when we are talking about meat ? surely its not just personnel prefference , there has to be some difinition as to what over cooked meat is

 

[BigW.]

My simple definition would be dry or burned meat. Think of an overcooked pork chop. I wouldn't consider 3-2-1 ribs overcooked, just extra tender. If someone likes that, no problem. A well-done steak would be over cooked in my opinion, but okay with a small percentage of people on this planet.

 

[cal1956]

1st, sorry about the mispelled title of this thread , not sure if how to correct it , i knew this subject would hard to define so thats why i thought it would be one we could have a little fun with , now back to what is over cooked ? ....if the ribs are so tender that you cannot cut them , how do you portion them out ? are they "over cooked" at that point ? what about brisket , we all love "burnt ends " but at what point is meat considered overcooked , when its black ? when its crunchy ? at some point all meat has to be cosidered "overcooked "

 

[smokerjim]

When the smoke alarms go off and the dog wont eat it it's probably over done

 

[bigfurmn]

Over cooked??? See just about anything my mother has cooked (including frozen chicken in the microwave) or my father who I am certain was the original inventor of the hockey puck. Too bad he was making burgers at the time....

 

[Nefarious]

I'm in the same boat as bigfurmn , my father never cooked but my mother over cooked everything. All I want to add is how well done, my wife likes her steak.

 

[cal1956]

well now that you mentioned steak just the other day i had a conversation with my neice about how she liked her steak and her husband always makes fun at how tough her steak is, i gave her a quick course on how to select the right steak and how to cook it in order to get it tender and still be well done

 

[Fueling Around]

I prefer bite off the bone. Wife prefers fall off the bone.
For off the bone they are simmered in a tomato sauce. Ribs are cut in to 2-3 rib sections before finishing in the sauce.

 

[noboundaries]

All meat is NOT the same. There are lazy barely worked muscles, both lean and fatty, and there are hard-working muscles that are filled with strong connective proteins.

Beef and pork: Lean or fatty lazy muscles are best cooked (smoked) to a low internal temp: usually 140°F or less (140°F for pork). It cooked to a higher temp, they get dry. Anything that says "eye" or "loin" are lazy muscles.

Lean or fatty hard-working muscles like brisket, chuck, pork shoulders (aka butts) are best cooked to a higher internal temp for long enough time to melt the collagen. If collagen remains, it will taste dry and tough. Melt the collagen and it will be juicy and tender. Overcooked it will be so tender it will crumble because ALL the connective tissue is melted.

Poultry: breasts, lazy. 160-165°F internal temp for tender and juicy.

Legs, thighs, backs, necks are tough working muscles. 175-195°F and it will be tender and juicy.

Ribs that DO NOT contain loin meat, whether beef or pork, are tough and dry if undercooked, melt-in-your-mouth if overcooked. I like my pork ribs with a little bite. My wife, and the vast majority of non-smokers, love melt-in-your-mouth ribs. Smoke to your audience. Like above, some smokers like them MIYM, too.

Know the type of muscle you are smoking.

Ray

 

[schlotz]

It really comes down to personal preference which is quite large range. IMO there is a point where the protein being cooked has peak flavor. For us, that's the target we always shoot for.

 

[cal1956]

wet or dry ,if you can't cut them apart with a sharp knife OR if you grab a rib bone and the meat stays on the plate , i'm gonna call them overcooked !!! i hate mushy meat but thats just MY opinion

 

[fxsales1959]

the other day i was talking to a neighbor about ribs and we started talking about the different way he and i like to cook our ribs
he does wet ribs and foils them and likes them fall off the bone tender , I on the other hand only use dry rub and like the ribs tender but tough enough that I can bite the meat. so the question becomes : what is overcooked when we are talking about meat ? surely its not just personnel prefference , there has to be some difinition as to what over cooked meat is

I am always frustrated using the 3-2-1as my ribs are fall off tender. The most wondermous meat to eat but my ACHD self wants ribs like on the BBQ shows with some bite. The missus loves them, as do i but 'm always concerned if should have guests that i can get a "clean cut"instead of chunks of ribs. Jess (Pryles) told me to do 3-2-1, perhaps my old hard headed self should try something differnet to get some bite

 

[cal1956]

the way i do ribs is : remove the membrane use a good dry rub , preheat my smoker to 225 degrees , put the ribs in and start the smoke, check the ribs at the 3 1/2 hour mark , if needed smoke for another 1/2 hour then remove the ribs and place them in holding pan at 140 degrees for 1 hour, at this point they should cut apart nice and clean with a sharp knife an are ready to serve with your favorite BBQ sauce on the side ( i never add sauce to my ribs until they are on my plate )

 

[WaterRat]

If my sister-in-law will eat it, it’s probably overcooked.

 

[WaterRat]

I am always frustrated using the 3-2-1as my ribs are fall off tender. The most wondermous meat to eat but my ACHD self wants ribs like on the BBQ shows with some bite. The missus loves them, as do i but 'm always concerned if should have guests that i can get a "clean cut"instead of chunks of ribs. Jess (Pryles) told me to do 3-2-1, perhaps my old hard headed self should try something differnet to View attachment 630221get some bite

If you want some bite, try putting the 3-2-1 to the side for a rack. Start 3, if you really feel you need to wrap (I rarely do) go an hour then start the “bend test” by picking a rack up right in the middle with just two fingers front and back, at this point it should hold together. GO another hour and it will probably start cracking on top. You want it right at the point of breaking under its own weight, probably another hour, but not being able to just pull a bone out to get that “clean bite”.

 

[bbqbrett]

I am always frustrated using the 3-2-1as my ribs are fall off tender. The most wondermous meat to eat but my ACHD self wants ribs like on the BBQ shows with some bite. The missus loves them, as do i but 'm always concerned if should have guests that i can get a "clean cut"instead of chunks of ribs. Jess (Pryles) told me to do 3-2-1, perhaps my old hard headed self should try something differnet to View attachment 630221get some bite

Cut the 2 part down to 1.5 and it should make a pretty big difference if you still like a bit of bite.

 

[SmokinEdge]

I am always frustrated using the 3-2-1as my ribs are fall off tender. The most wondermous meat to eat but my ACHD self wants ribs like on the BBQ shows with some bite. The missus loves them, as do i but 'm always concerned if should have guests that i can get a "clean cut"instead of chunks of ribs. Jess (Pryles) told me to do 3-2-1, perhaps my old hard headed self should try something differnet to View attachment 630221get some bite

Stop wrapping. That will change a lot of the bite texture.

 

[cal1956]

they are right !!! get rid of the foil IF you want a rib that you can actully cut, bite and has nice chew without being tough. i refuse to use foil of any kind on my

ribs. nothing but dry rub and smoke EVER touches my ribs until i put them on my plate !!!

 

[zwiller]

I am with Ray noboundaries , know your muscle/IT. You need to measure, even ribs. Just like he mentions, ribs have lots of loin meat here. 321 is out the window. I aim for 200F IT which is eat with knife and fork for us. I find grilling after the smoke with some sauce a MUST. I smoke a few days/week in advance. All this being said, I don't have much desire for pork ribs with my PP being dialed in.

 

[cal1956]

i always get a chuckle from these kind of posts , i'm an old BBQ guy, i don't need to "measure" ribs or pick them up in the middle and flop them around like a bird flapping its wings haha nor do i use temp probes or bluetooth , i just learned how to smoke meat from an old pro many many years ago , shucks i didn't even understand most of that last
post ...lol smoking meat doesn't have to be complicated or expensive, all thats needed is something to smoke it in , a way to control the heat and (little ) bit of experence . thats it nothing fancy and you can get results that are just as good as anyone without all those expensive "toys"