Quote:
Originally Posted by holtjv
So here's a question for the bbq-intellegentsia (had a hard time spelling that): how the F do you get the meat to fall off the bones? How long do I have to cook it?
The ribs I did today were very, very tasty--and seemed like they were about 2-4 hours away from "falling off the bone" tender. But is there any formula, like time per pound?
TIA, Jack
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I have found that 5 hours at 220-225 is just about right for ribs. I smoke mine uncovered for 2 hours, then in foil for 1 1/2 hours, then back onto the smoker for another hour or so.
What you want to see the the meat pulled back from the bone an inch or so and the rib should be twistable but not spinning freely in the meat. If it spins freely the rib is overdone and the bone will just fall out.
You want the meat to pull cleanly and easily off the bone when pulled but you want enough structure there so you can pick it up by the bone and eat it.
Leaving the correct layer of membrane on there when you prep the ribs is also key. Take too much membrane off and you will certainly have the bones falling out of the meat once it's done.