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That time a veteran pitmaster told me I was rushing my ribs
About a year ago I was at a local comp outside of Austin trying to get my ribs dialed in. My setup felt solid, but mid-afternoon this older guy named Hank came by and just watched for a minute before saying 'you're pulling them too early, let the fat tell you when they're done.' I was aiming for that exact 3-2-1 method by the clock, but he showed me how to look for the bone starting to peek out just a bit. Next weekend I tried his advice and cooked a rack for an extra 25 minutes. The bite through was way better, meat came clean off the bone but wasn't mushy. Has anyone else had to unlearn the timer method and just go by feel?
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schmidt.eva3d ago
Did you try spritzing apple juice on them like Hank showed you?
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hugobarnes3d ago
Drop the timer completely. @schmidt.eva I never spritz apple juice on ribs, just let them ride. The key is watching that fat render and the bone tip show by about an eighth of an inch. Once you see that, pull them and wrap in butcher paper for 30 minutes.
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