Where I came from being able to pull bones is overcooked. There should be some gnawing to be done.
That said, some people think they are under cooked if they don't pull completely from the bone leaving no trace of protein on the bone whatsoever.
I find, I like to have to bite into my ribs and prefer not to use my arms to separate the meat from the bone.
Cooked ribs last night with the Tri-tip but the smoke ring is missing on the ribs...
Quote:
Originally Posted by GloryDayz
The best news is that you can see how cleanly the bones pulled out, but the meat remained just firm enough..
Again, when I'm not really trying I mail it...
Uncovered on the smoker for 3 hours, 1.5 hours covered (and didn't add anything inside the foil), ~4 minutes under the broiler, then 1.5 hours resting in foil that were wrapped in towels...
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