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When your pork ribs are done, does the meat always shrink back from the rib ends? Is it something to shoot for? Do judges look for this?
I'm still pretty green at BBQ, and I don't compete. I cook on a Traeger, and don't foil my ribs. For whatever reason, I never get that shrinkage, and was just wondering if I'm doing something wrong. The ribs sure seem done and tender. I cook my baby backs for about 4 1/2 hours at 240F, spares longer. When I grab them with the tongs, they bend quite a bit in the middle, just short of splitting.
Now that I think about it, I think that it was Mike Mills in Peace, Love, and Barbecue that said this type of shrinking was not desirable. Well, is it?
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