If it’s still too tough and doesn’t want to break, it needs more time. If the rack cracks and starts to break, the ribs are done. However, pitmaster Tuffy Stone prefers the “bend and snap” test, where the pitmaster gently grabs the middle of the rack with tongs and gives it a slight bend. Pitmaster and owner of BBQ Dave’s in Indiana, Dave Anderson, also advises using a meat thermometer to ensure that ribs are fully cooked. At this temperature, the collagen in the ribs will have broken down and the meat will be tender and easy to pull off the bone. As Chris Lilly, a competitive barbecue pitmaster and author, advises, “The ribs are done when the probe slides in with just a little resistance.” BBQ expert Meathead Goldwyn recommends using a meat thermometer as well, noting that ribs are done when they reach an internal temperature of 190-205☏. As competitive barbecue pitmaster Myron Mixon says, “If you can cook a rack of ribs and have them fall off the bone, you can cook anything.”Īnother way to test for doneness is with a toothpick or small knife. If they’re tough and resist bending, they’re overcooked. If they bend too easily and the meat tears, they need more time. If the meat cracks and starts to pull away from the bone, the ribs are done. One method is the “bend test,” where the pitmaster gently grabs the bone in the center of the rack with tongs and gives it a gentle bend. There are several methods that barbecue experts and pitmasters use to determine when ribs are fully cooked and ready to be served. Smoking ribs is a true test of a pitmaster’s skills, and knowing when they are done is crucial for producing tender, juicy meat with a smoky flavor. ![]() With these tips in mind, you’ll be well on your way to producing perfectly cooked ribs every time. It’s important to remember that ribs need time to break down the connective tissues, resulting in tender, juicy meat, so plan on smoking them for at least six hours. These include the bend test, using a toothpick or small knife to probe between the bones, and checking the internal temperature with a meat thermometer. There are several methods that pitmasters and barbecue experts use to determine when ribs are tender. ![]() However, each rack is different so always perform a tenderness test. The ideal temperature for smoked ribs is between 190☏ and 205☏. I asked some of the world’s best pitmasters when they remove ribs from the smoker. You should also perform a series of tenderness tests to determine if your ribs are cooked perfectly. Trying to figure out the right time to pull your ribs off the smoker can be tricky because there’s so much to consider.
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