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Tenderness...
Posted by AlexP (more from AlexP) on Tue, 5 Jul 2005 07:00:41
In Reply to: OT: grilling pork ribs, nt moore, Mon, 4 Jul 2005 17:29:01
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I read someplace that the tenderness of the meat has to do with the internal temperature of the meat. Meat with bones takes more time to increase temperature than meat alone. For this reason, ribs need more cooking time at a slightly higher temp. An internal thermometer might help.
If I recall correctly, the temperature of the meat must reach 210F so the collagen in the meat will break down and allow the meat to fall apart.
Can't remember where I read this... maybe Cook's Illustrated.
One thing to try is steaming the ribs instead of boiling them. This will expose the meat to temperatures in excess of 212F, whereas boiling water is only at 212F.
Hope that helps,
Alex
posted by 65.106.18...
Posts in this Thread:
- OT: grilling pork ribs, nt moore, Mon, 4 Jul 2005 17:29:01
- You guys have got to start home-brewin, nt moore, Wed, 6 Jul 2005 06:17:19
- Re: OT: grilling pork ribs: Bake low, then grill, Roger in Los Angeles, Tue, 5 Jul 2005 21:57:25
- Congratulatins on your new daughter ...., bj, Tue, 5 Jul 2005 13:03:57
- Re: OT: grilling pork ribs, Dean, Tue, 5 Jul 2005 08:44:47
- Re: OT: grilling pork ribs, bbqboy, Tue, 5 Jul 2005 07:31:10
- Re: OT: grilling pork ribs, MarkP., Tue, 5 Jul 2005 07:17:19
- Re: OT: grilling pork ribs, Chad, Tue, 5 Jul 2005 07:05:27
- Re: OT: grilling pork ribs, Red Rocket, Tue, 5 Jul 2005 07:01:22
- Tenderness..., AlexP, Tue, 5 Jul 2005 07:00:41 <-- Viewing This Message
- Re: OT: grilling pork ribs, OKSaabs, Mon, 4 Jul 2005 20:09:34
- Beautiful Baby! Enjoy!, SS, Mon, 4 Jul 2005 19:55:29
- Ribs, Camm , Tue, 5 Jul 2005 07:21:38
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