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A guy at a cook-off in Memphis showed me his trick for keeping ribs from drying out
I was at the Memphis in May festival last year, and my spare ribs kept coming out a bit tough. A pitmaster next to me saw me struggling and said, 'You're rushing the wrap.' He told me to wait until the bark was fully set, which for my cooker was about 5 hours in, not the 3 I was doing. I tried it his way and the difference in how juicy they were was night and day. Has anyone else found that small timing change makes a big difference on ribs?
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felixlane6mo ago
Is it really that big of a deal? I mean, ribs are just ribs. People act like a few hours difference is life or death for some meat. I've messed up the timing before and they still tasted fine, just ate them with extra sauce. Maybe some folks just take their backyard cooking way too seriously.
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ramirez.vera6mo ago
Right there with you @felixlane, sometimes you just gotta eat and not stress over perfect timing.
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wilson.lee6mo ago
Read a food blog that said timing changes the texture, not just the taste.
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cole_murphy4mo ago
Have you ever had ribs that were tough instead of fall-off-the-bone? That's the texture change they're talking about.
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