JeffH wrote:
> On Apr 15, 2:54 am, " >
> wrote:
>> They all agreed it was worth the wait, but it was tricky there. To
>> me, spare ribs truly stick to the old addage, "it's done when it's
>> done".
>
> How do you know when they are done? What's the test? I've been wanting
> to try some spare ribs again but figured you probably can't trust a
> thermometer stuck in them - or can you?
>
> --Jeff


For me, ribs are done if I can easily push a wooden toothpick through
the meat between the bones.

Brian