Fall off the bone ribs

[kitchenbro]

So i know that in competition ribs fall off the bone isn't wanted but what a lot of people prefer. I recently was at a popular chain restaurant in Ontario called Turtle Jacks and i got ribs which i never get unless i'm at a BBQ joint. Anyways as i'm eating these ribs they are not only fall off the bone but you could pull the bone out and it reminded me of those precooked ribs covered in sauce at costco.
I'm just wondering if the meat is that pliable is that just overcooking

 

[bradger]

So i know that in competition ribs fall off the bone isn't wanted but what a lot of people prefer. I recently was at a popular chain restaurant in Ontario called Turtle Jacks and i got ribs which i never get unless i'm at a BBQ joint. Anyways as i'm eating these ribs they are not only fall off the bone but you could pull the bone out and it reminded me of those precooked ribs covered in sauce at costco.
I'm just wondering if the meat is that pliable is that just overcooking

i have made ribs like that in my slow cooker/crockpot. I don't think they are overcooked, but I prefer being able to pick them up and bite into and not have them fall apart completely.

 

[kitchenbro]

i have made ribs like that in my slow cooker/crockpot. I don't think they are overcooked, but I prefer being able to pick them up and bite into and not have them fall apart completely.

Yeah i know that slow cookers will give that a result but i'm talking cooking them in the smoker.

 

[bradger]

Yeah i know that slow cookers will give that a result but i'm talking cooking them in the smoker.

i don't think i ever got them like that in a smoker, gotten close by using the 3-2-1 method. that is 3 hours in the smoker. them wrap them for 2 hours in aluminum foil or butcher paper. them 1 more hour unwrapped with whatever sauce you like. if you skip the last part, it might work, or do 3 hours wrapped. I think aluminum foil holds the liquid in better.

 

[Buckeye1]

I love turtle jacks, never had the rib's though

 

[kitchenbro]

I love turtle jacks, never had the rib's though

they're not worth it. I dunno something about the fact that i could just slide the ribs out put me off. I guess because i'm not used to it because i usually just eat ribs done from the smoker. I assume they're probably boiled first before finished with sauce

 

[chopsaw]

Spares cut into St. Louis style will release the bones if taken just high enough to melt the cartilage around the bones .
I usually look for some twist in the bones when I'm testing for doneness .

 

[gmc2003]

I'll overcook ribs on occasion when I want to use the meat for something else - like a sparerib sandwich. The wife also likes FOTB. Just leave them in the foil a bit longer than normal.

Chris

 

[schlotz]

It all comes down to individual preference. While I've had FOTB ribs that were ok they are not my favorite. I believe done to this degree takes the meat beyond peak flavor vs an easy clean bite rib. JMTC

 

[jcam222]

Ribs can be tender and juicy at FOTB finish. I just prefer them with enough structural integrity to keep the rack together and able to pick up individual cuts by the bone without disintegration. As others said though it's personal preference.

 

[clifish]

Sometimes I smoke them to that point, when I want a rib sandwich.

 

[JLinza]

I think when you can pull the bone while keeping the integrity of the meat together, it seems like it's more of a steamed rib. Just like you would get from a slow cooker. That's my thought anyway. Still a personal preference for sure.