Does anyone have a photo of some ribs being held by tongs w/ the" perfect bend for being done" test ? Please post a shot if you do. Thanks , CM
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What does the bend look like on perfectly done ribs
- Thread starter crazymoon
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
5oclocksomewher
Smoking Fanatic
They say when you pick them up w/ tongs about halfway up and they split, they're done. That could be a little too much for me. I go about 190 IT.
bad santa
Meat Mopper
Howdy Crazymoon, if you google "bend test for ribs" then hit the "image" icon on your browser, there will be plenty of pictures showing what you are asking about.
These were 6hrs. exactly with lid down (unopened during cook ; you can smell the doneness ) , then check . . .
Practice , and . . .
Thanks all for the info, I am learning-learning that I need practice !
I pick up a rack approx. 1/4 to 1/3 from one end and lift it clear of the grates, if it bends easily a full 90° they are done. Also look for the splitting that OldSchool shows in his pictures.
No need for a split, although it sure does look good in his pics?
But you do want that nice bend.
If the bones fall out?
Send the ribs to the local restaurant who serves people who like "fall off the bone ribs".
Good luck and good smoking.
But you do want that nice bend.
If the bones fall out?
Send the ribs to the local restaurant who serves people who like "fall off the bone ribs".
Good luck and good smoking.
polishmeat
Meat Mopper
Also, keep in mind that the meatier the ribs, the less bend you will have, and that could be a little misleading, as the cooked loin meat prevents the bend from happening as usual. I've seen this most prominently when the butcher leaves a good amount of the loin meat on the slab.
The bend works great on ribs where you see the ribbed texture on the slab (ie less loin meat)
The bend works great on ribs where you see the ribbed texture on the slab (ie less loin meat)
Last edited:
You have 2 perfect examples there! oldschool's photo shows ribs that are fall off the bone and cliff's shows ribs that are gonna be a little less tender, or "bite off the bone". Myself, I prefer the latter, but most folks seem to prefer the ones in oldschool's photo. The difference, in my experience, is the fall off the bone ones cook for about an hour longer.
Thanks again for all the info !
Not
Not necessarily. I've had ribs that "crack" but still have the bite to them.
And I've had ribs with no pullback that were mush. There are exceptions to every rule. I was referring mainly to the amount of bend and the overall appearance of the meat. GENERALLY speaking, a rack of ribs that bends double and cracks is going to be fall off the bone tender. And GENERALLY speaking a rack that bends 45-60 degrees and has very little pullback is going to be bite tender.
So was I. I've found over time that there are some racks that break, and some that don't, but both have that "bite off the bone"
I've found that the ribs that are "fall off the bone" basically fall apart the moment you pick them up. Now, perhaps we have a different definition of what "fall off the bone" is.
I've found that the ribs that are "fall off the bone" basically fall apart the moment you pick them up. Now, perhaps we have a different definition of what "fall off the bone" is.
stickyfingers
Smoking Fanatic
That made me really hungry!! BTW....Santa is always good!! (I should know) ;)
bad santa
Meat Mopper
I need to find that T shirt!
bad santa
Meat Mopper
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
