Had a conversation with a pitmaster in Lockhart that changed my whole rib process

I was down in Lockhart last month eating at Kreuz and ended up talking to one of the guys working the pit for like 20 minutes. He told me I was taking my ribs off way too early and that I should be looking for the bend test instead of just going by time. I always thought 5 hours was the magic number but he said his go-to is more like 5.5 with a spritz every 45 minutes. Tried it on my last cook and the bite through was way better than anything I've done before. Has anyone else had a pit crew member give them advice that totally changed their method?

3 comments

3 Comments

the_james16d ago

I gotta say I see it a little different. Been doing ribs for close to 15 years and the bend test is good but I think 5.5 hours at 225 is overkill for most spareribs unless you like them falling off the bone. I stick closer to 4.5 or 5 with a good wrap near the end and mine come out with that clean bite through without being mushy.

parkerp8016d ago

Funny you mention the wrap steaming the bark. Had a buddy who swore by the foil boat method instead of full wrap. Said it saved his crust while still getting that tender bite. Tried it once on a whim and yeah, totally different game than crimping it all up tight.

simons2816d ago

Wait are you wrapping them in foil or butcher paper for that last part? I tried the wrap thing a few times but always felt like it steamed the bark right off and made the texture too soft for my taste. How do you keep that bite through without sacrificing the crust? Cause my problem with the longer cook is exactly what you said, they get mushy if I don't watch them close.