Twist test: Take a rib at the end of the slab and twist it. If they bend easily, and the meat begins to crack, they're ready. If it goes in without any resistance, the ribs are done.īend test: Lift the ribs at one end with a pair of tongs. Toothpick test: Take a toothpick and stick it slowly into the rib meat, between the bones. But there are other ways to check the doneness of your ribs. This will ensure that the rib meat is cooked perfectly throughout.Īgain, this is my preferred method. And make sure you avoid touching the bones, as we're looking to measure the temperature of the meat, not the bones.Īlso, check the temperature in a few different places. To do this, be sure to insert the meat thermometer into the thickest part of the rib meat. Now, it's important you're probing the cooked pork ribs correctly in order to get an accurate reading. I won't lie, I'm partial to using a meat thermometer or digital meat thermometer when cooking pork ribs. Only then will it be ready for shredding.There are several ways to check your temperature when cooking pork ribs. Then, allow the pork to rest for at least 30 minutes to 2 hours. If it is not already wrapped in foil, now is the time to wrap it up. Once your pork butt has been cooked, remove it from your grill. We recommend waiting things out for the best, most assured pulled pork results. This may revitalize the meat but it is not a sure thing. You could remove the foil for around 20 to 30 minutes as the cooking time comes to an end. If you want crispy bark, just wait for “the stall” to finish. This is why many pitmasters refuse to use the Texas Crutch method and prefer to just play the waiting game. Return the wrapped-up meat to the grill and allow it to cook until it reaches the temperature you desire.īear in mind that the foil that encompasses the meat can cause the bark on the exterior of the meat’s skin to soften. Then, you just need to wrap the meat very tightly in a layer of aluminum foil. All you need to do is remove the pork butt from your grill as soon as it reaches 160 degrees Fahrenheit. The Texas Crutch method speeds up the cooking process. Therefore, even if the meat is dry, the gelatin will have more time to spread out and help the texture become softer and more tender. From here on, the muscle fibers start to loosen. This will continue until it reaches around 180 degrees Fahrenheit. Around this point, the collagen will begin to melt more quickly as it reaches its sweet spot. It’s not until the meat reaches 160 degrees Fahrenheit that collagen starts to convert into gelatin. For the juiciest, most tender strips of pork, you will need to keep cooking pork until it reaches 180 degrees Fahrenheit or above. However, you shouldn’t just stop cooking pork at this temperature. Pork is only safe to eat once it has reached an internal temperature of 145 degrees Fahrenheit. If you have ever eaten a well-done or medium steak, then you have probably noticed that they are less juicy than medium-rare or rare steaks. Simultaneously, the pork will become chewy and tougher. Once the meat cooks at higher temperatures than 140 degrees Fahrenheit, it will start to release more juice and begin to shrink down. This time, it transforms from a pinkish hue to a grayish brown. Once the temperatures reach 140 degrees Fahrenheit, the meat’s color changes once again.
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