Rib Pics

Discussion in 'Pork' started by fatback joe, Aug 30, 2007.

  1. fatback joe

    fatback joe Master of the Pit OTBS Member

    Just checking to see if I can post pics here. Seem to be a few ways of doing it. Thanks in adavance for your patience...........this is only a test. [​IMG]
    [​IMG]
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  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Images are working. Good looking Q!!

    Thanks for sharing.

    Take care, Have fun, and do good!

    Regards,

    Meowey
     
  3. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Good pics it 10:00 pm and Its hard for me not to start up the smoker.
    Good Job
    Good luck and Good smoking
    Redreinkman1955[​IMG]
     
  4. seaham358

    seaham358 Smoking Fanatic OTBS Member

    being new I have to ask.. whats the bend test?? what can it tell you?
    I assume that there done>
     
  5. big-fokker

    big-fokker Meat Mopper

    Great looking pics! But do tell, what's the bend test all about...?
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Bend test is a big part of what I use to tell if the ribs are done. Grab the slab around the middle and let it flop over............the saying is "if it points at your feet its ready to eat"...........ribs that still need a while will be a lot stiffer. Very unscientific, but it seems to be pretty reliable. Of course if they just bust in half you went to far.......here is another pic of a different slab from the same batch that started to tear.......just a bit over done but still good eating IMO.



    In all honesty, I don't use it much anymore mostly becuase I have smoked so many damn ribs I can usually tell if they are ready without picking it up. I took the picture to send to my brother-in-law who was not really grasping the concept over the phone. Use it in conjunction with any other method you currently use to tell if your ribs are done.

    I believe that when the meat is first put on the collagen fibers tighten up and make the meat stiff...........as the cooking goes on the collagen breaks down (that is the point that you see the temp plateau in briskets and butts) and no longer has the strength to hold the slab out firmly.......but just remember "when it points at your feet it is ready to eat". LOL Hope this helped.
    [​IMG]
     
  7. big-fokker

    big-fokker Meat Mopper

    Thanks for breaking it down for me [​IMG]
     
  8. smoke

    smoke Newbie

    Do you use the 3-2-1 method? Or?
     
  9. deejaydebi

    deejaydebi Smoking Guru

    It'll have to try that it sounds very interesting. Thank you for posting it. Looks like their still bitable too!
     
  10. big-fokker

    big-fokker Meat Mopper

    That's a good question! When I did the 3-2-1 on my ribs, I ended up with pulled pork...There was no way I would have been able to pick the slab up like he did[​IMG]
     
  11. flash

    flash Smoking Guru OTBS Member

    I can't do the bend method in my smokers, just not enough room for a full slab unless I roll it. I just cut them in two and put 1/2 slab on each rack.
     
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    I used the principles of a 3-2-1, but I usually cook in the 240-250 range and go with closer to a 3 - 1 1/2 - 30, brushing on sauce twice in the last 30.
     
  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    Do you add any liquid to the foil for the "2" portion? If so, how much? Reason I ask is I had that problem the first couple of times with the 3-2-1 and cleared it up wth reducing/eliminating any liquid in the foil. Now, when I wrap I just spray enough on top of the ribs to make it look moist vs pouring in juice.
     
  14. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    Me thinks it's time for a bigger smoker! [​IMG]
     
  15. big-fokker

    big-fokker Meat Mopper

    FBJ,
    Yes I did add some liquid but it wasn't enough to actually measure. I used my spray bottle and probably pulled the trigger about 20 times with a fine mist. It was enough to see some moisture rolling off the meat, but not enough to pool up while I was wrapping.
    Thanks for the tip [​IMG]
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Sometimes you have to watch the meat and adjust the 3 - 2 - 1. It's kind of like adjusting your driving for road conditions ... [​IMG]
     
  17. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yep, 3-2-1 is just a guideline not a hard and fast rule.
     
  18. It looks good keep it up
     

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