On 15-Apr-2008, 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

Look for the meat to start shrinking back on the bone at the very ends. When
you see that, bend a rack and see if it wants to break in two easily. When
it
does, it's done. Another way is to stick a fork between the ribs in the
middle
of the rack and twist a little. It it will spread the ribs apart, it's done.
I don't
like stabbing any meat, so I don't do that. Juice leaks out.

Remember that ribs are constructed way different then "roast lke" parts of
meat. There's a lot lower colagen to bone ratio. Also there's some gristle
like component in there as well. It takes longer relatively for that to
break
down. But ribs are a thinner piece of meat so the internal temp reaches
breakdown temp pretty quickly. What I'm trying to say is that there's no
comparison between the two types as to cooking procedure. About all I
can say is that I cook ribs in four hours and they're just fine.

--
Brick(Youth is wasted on young people)