Quote:
Originally Posted by kingpin
I don't go by the fall off the bone. I remember watching a big bbq rib contest in Texas and the judges all said that the meat should come clean off the bone when you bite it. Fall off the bone is overcooked.
You can also tell the ribs are ready when the ends of the bones are black and dried out.
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You got it. It's a matter of preference, so I gauge the crowd.
Fall off the bone is easy, raise your temps. Just don't go over 275.
Easiest way to raise consistent temps on a smoker, is to use lump charcoal rather than charcoal brickettes. Lump burns hotter and longer with less ash, just have plenty on hand. Brickettes burn cooler, and all that ash claps up the air flow after a while, making temp adjustments a real PITA.