Pork Internal Cooking Temp Drops

[damnfingers]

Dave, yes I have - actually have it filled with pineapple juice but it's in there.

[damnfingers]

Tested with a toothpick after 4-1/2 hours and it went in and came out easily.  Removed the ribs, wrapped in tinfoil and towels, then stuck them in a warm 'cooler' for 45 minutes until we were ready to eat.  The meat was moist, tender and delicious.  It wasn't "fall off the bone" tender but would come away from the bone easily when you nibbled on 'em.  Best ribs yet for me and I'd be happy to have all mine come out that way from now on.  Kudos for the Memphis Dust rub recipe!

[TmanEater]

It will become fall off the bone tender if you leave it in a little longer. The toothpick test is poke it into the meat and tug on the meat. If the meat pulls away from the bone without breaking the toothpick you should be done. I usually go about 5 or 5.5 hours on baby back ribs. But I use Sam's club ribs which are much more meaty than regular grocery store chain ribs.

[damnfingers]

Tman - I was just too nervous to leave them in longer after my previous tries.  These were great as far as I was concerned.  Maybe next time?

[DivotMaker]

It's all about feel, Gene, and each time, your "feel" will get better!  You know the results you had before, and how these looked & felt; now, refine that into the doneness/results that work for you!  Everyone has a little different take on what is "right," so you have to find yours!  All it takes is a little trial and error, but even the "errors" are pretty tasty!