The Truth About Fall Off the Bone Ribs

[Doobie Doo]

 

[Taco]

This has been well known for a long time. If yall like meat mush by all means, but I like my bbq to have a suttle bite. It’s the same thing with brisket you should be able to hang a slice on your finger without it splitting. Anyone can make fall off the bone it just takes a longer cook time aka over cooking it. I’ve done briskets in my Traeger from 8-16hrs. I don’t go passed 12hrs because it becomes mush, it “falls off the bone”, but I mean I prefer the meat to still hold together when I slice. If you ever got serious into bbq’ing and did your googles this was common knowledge. Argue with a wall.

 

[tuckgod]

 

[Premeditated]

I agree with op
It can get overcooked and the juice is gone after leftovers
But I thought cacs were the ones who are on that fall of the bone hype?

 

[Richard Glidewell]

 

[benjamin]

Have an insatiable lust for meat so tender it falls off bones, brehs

 

[the bossman]

CAC is right. There's supposed to be a little pullback

 

[invalid]

they way my father taught us bbq was for it to have bite. same with cooking pasta, pasta should have bite (al dente). anything beyond that is overcooked.

but with that said, i don't have a problem with fall off the bone, just not the way we prepare it. pasta on the other hand, if it's not al dente, i'm not eating it.

 

[Amo Husserl]

Old folks wanna eat ribs, too.

 

[BrothaZay]

Like anything else , there’s also a right and wrong way to make fall off the bone ribs as well

Not everyones fall off the bone is shredded pork damn near carnitas

 

[Regular Developer]

Yall stay posting and glorifying nobodies opinions like yall work for these people social media team. Who the fukk is he and why should I listen to him?

I know right, like this guy is the grand master of barbecue. Gtfo here and don't make me no ribs.