Page 81 - Amazing Ribs - Book

We are huge advocates of thermometers. Nothing will make you a better cook than using good digital thermometers, and these are not expensive. You need to know the air temperature next to the meat inside the oven (not in the hood unless you plan to eat the hood), and the temperature of the meat in the center of its thickest point. At AmazingRibs.com we employ
an electrical engineer to test thermometers, and we outfitted him with expensive bench testing equipment. His searchable database of almost 200 thermometers is the place to start your shopping (remember, we don’t sell anything). Below, in the tools section, we recommend one that can measure both oven and meat for about $40!
That being said, it is really hard to read the temperature of ribs. The meat is too thin and varies in thickness from end to end and side to side. In addition, the meat next to the bone can be a different temperature than in the middle of the bones. There are a number of tricks the pros use to tell when ribs are ready. Remember, at 225°F babybacks are getting there after 3 to 4 hours and spares and St. Louis cut are usually ready after 5 to 6 hours. Here’s how to tell if they really are ready.
Start by checking the temperature between the bones in several places. As they approach ready, twist a bone near the center of the slab: if it turns easily, that’s a good sign. Some experts stick the meat with a toothpick and if it slides through easily, that’s a good sign. We lean on the bend test. Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface. A small crack means you need a little more time. It should be close to breaking in half when you lift the slab. You’ll get the feel for this with practice.
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