HoppyDaze

Recipes 

Why? Is this the technique that makes them "fall off the bone"?

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Advice for posting

mmb

Recipes 

The meat will fall of the bone when all the connective tissue is rendered into liquid. Any collagen or ligature is slow cooked and renders down into juices. Just give the rib tip a little twist from time to time and it should loosen right up when cooked long and slow.

SpanishCastleAle

Recipes 

IMO, ribs should not 'fall off the bone'. They should be very 'fork tender' inside but should still have enough texture to hang on to the bone to some degree and should have that 'bark' Arturo mentioned. One way to get that is to do the slow-cooking and then chill...then finish on the grill. That way the gelatin can 'set' before you finish them. But it's all personal preference, cook/eat it how you like it.

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Soperbrew

Recipes 

"Fall off the bone" is overcooked ribs.

Fletch78

Recipes 

Country ribs are best when grilled like pork chops over oak coals and then set off the heat with the lid closed for 45 minutes. I want to go on record with this.

Fletch78

Recipes 

For KCBS or MBN, sure.

For people who like to drink beer and cook ribs in the back yard, fall-off-the-bone is pretty good. It's like comparing all-grain to partial mash or extract brewing. Cook food, eat it, enjoy it.

I took some ribs over to an old family friend last year and he said "Fletch... let me tell you something... I know it's a good rib when I don't have to put my teeth in to pull it off the bone".

Granted, he's originally from Jacksonville Florida, but that aside.. to each his reach and if I don't cop it ain't mine to have and I love you CC.

If you want it falling off the bone, God Bless You.

Yuri_Rage

Recipes 

I like my ribs to fall off the bone, but just barely...if that makes sense. The meat is very tender, you don't have to fight with it, but it still has a bit of "tooth." That means low and slow, but not forever. I use one big chunk of smoking wood set on top of a pile of lump charcoal. That usually results in a good smoke for the first hour or two followed by another 2-4 hours of low heat (i.e., great smoke flavor but not overpowering). Pull them when the racks are flexible and a pair of pliers will loosen a rib bone with just a bit of effort. I get good bark this way, but I also like to caramelize them with a glaze of sweet BBQ sauce over direct heat for just a few minutes (literally, 3-4 minutes) to finish them off.

I prefer spare ribs, but I imagine a similar technique could be successful with country ribs. I have a feeling it'll be easy to dry them out, though.

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