Hammerheads - It is what it is

Ordering ribs at a smokehouse "not falling off the bone" seems odd to me. If you want ribs your way im sure the chefs wouldnt mind taking 8 hours to smoke them to your liking. Just have a seat and get comfy.im not saying which way is best I just dont understand the logic. Its like saying " I will have your house bread but hold the gluten" after its already been proofed.
Also the burger was a frozen patty but that has recently been changed. The elk, chorizo, venison, angus, and veggie burgers are in fact house made.
I say kudos to holy grale and hammerheads for bringing great food and beer to louisville at an affordable price! These places and others should have our full support and be embraced for a solid mid-ranged dining spot or for a night of extending your beer palate...that is unless busch light and frozen chicken tenders is your thing

Not to beat a dead horse here...or in this instance a pig...

Ahhhhh....never mind...to heck with it.

Okay Phil, um - I mean Steve, settle down!! Down boy, down!

Ordering ribs at a smokehouse "not falling off the bone" seems odd to me.

Ordering ribs at a smokehouse that are falling off the bone is like ordering overcooked pasta at a nice Italian joint. Yeah, some folks might like it that way,but its generally agreed thats not the way it should be.

Ordering ribs at a smokehouse "not falling off the bone" seems odd to me.

Ordering ribs at a smokehouse that are falling off the bone is like ordering overcooked pasta at a nice Italian joint. Yeah, some folks might like it that way,but its generally agreed thats not the way it should be.

An excellent analogy.

So why do people sell ribs with meet falling off the bone?

My assumption is that it takes less skill to cook them "incorrectly" than to cook them "correctly," so, the easier approach was not to cook them correctly, but, instead, convince people that "falling off the bone goodness" was the desired cooking style.

Anybody got the explanation for that?

So why do people sell ribs with meet falling off the bone?

My assumption is that it takes less skill to cook them "incorrectly" than to cook them "correctly," so, the easier approach was not to cook them correctly, but, instead, convince people that "falling off the bone goodness" was the desired cooking style.

Anybody got the explanation for that?

Your assumption is pretty much spot on Matthew...My first recollection of this type of approach was with the Tony Roma's chain back in the early 80's.

Serious question here. There has been a lot of talk on here lately about what constitutes "good" ribs. I do not claim to be a bbq expert by any means so i'm just trying to understand this.

I know that, in general, the more tender a beef dish is, the more appealing it is to most people. If someone orders a filet, and you can cut it with a butter knife, they would probably be delighted that it was so tender. I don't think the pasta metaphor is particularly relevant because most people do not like their past mushy. Yes, some do, but some also like their meat tough. I'm just speaking in general terms about what the majority of people find appealing. (from my own experience)

So, it always seemed to me the appeal of bbq was that it was VERY tender meat. I thought that was the point of smoking it all day, so that it falls apart. Isn't that how we get pulled meat? I sure as hell don't want a tough brisket. So i always thought ribs falling off the bone tasted great. I have always been disappointed when i got ribs and i had to bite or cut them off the bone.

So, my questions is, if the meat is falling off the bone, why does this mean it is overcooked? I thought it was supposed to be falling off the bone, hence the hours and hours of smoking. Its not like grilled steak, where if you over cook it, it gets tougher. Does it take something away from the flavor? Do bbq junkies just find the texture unappealing, much like mushy pasta? I realize textures are very specific to personal taste, region, culture, etc, but in my experience from restaurant work and just dining out with others, most people around here anyway seem to enjoy very tender meat, and enjoy the way it is served by most restaurants here.

And I am NOT talking about Tony Roma's...for the record. I hated that place.

I'm no expert, not even an amateur expert, but there really isn't all that big a difference in taste between ribs with a slight pull vs. FOTB. Rather, for me it is all about the texture. FOTB, for me, lacks texture and mouthfeel. Plus, I like to gnaw around on the bone.

Here's a blurb I found - the content is cited to the Kansas City Barbeque Society Judging Instructions:

"Judging pork ribs can be very subjective. However, when judging competition ribs you
must consider a few factors. When sampling a properly cooked contest rib the area of the
meat where the bite is taken should be pulled cleanly from the bone with very little effort.
The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist,
flavorful and possess good texture. They can be presented with or without sauce. Ribs
may be presented in single or multi bone presentation. Any questions should be directed
to the KCBS Contest Representative. When a rib is overcooked most or all of the meat
comes off the bone when sampled. Additionally the meat of an overcooked rib has a
tendency to be mushy and have a poor texture."

So Bill's point seems on target.

Serious question here. There has been a lot of talk on here lately about what constitutes "good" ribs. I do not claim to be a bbq expert by any means so i'm just trying to understand this.

So, my questions is, if the meat is falling off the bone, why does this mean it is overcooked? I thought it was supposed to be falling off the bone, hence the hours and hours of smoking. Its not like grilled steak, where if you over cook it, it gets tougher. Does it take something away from the flavor? Do bbq junkies just find the texture unappealing, much like mushy pasta? I realize textures are very specific to personal taste, region, culture, etc, but in my experience from restaurant work and just dining out with others, most people around here anyway seem to enjoy very tender meat, and enjoy the way it is served by most restaurants here.

I know when I was smoking ribs at Westport General under the watchful eye of Shane Best, rib champion, he would say the same thing. You do not want them to fall off the bone. And they will not if over smoked. they fall of the bone if they have been boiled first, ala Tony Romas, or if you smoke them then put them in a hot oven coved in sauce and then covered. This steams them. This could be what is happening at the restaurant. It is always a challenge to smoke enough ribs to feed your guest and to also hold them properly. If anyone has a suggestion for this I would love to hear it.

Here is a link that may be helpful in explaining techniques http://www.amazingribs.com/tips_and_tec ... fined.html

Texture. Below the sauce, the surface of the meat should have a crust, called "bark," with a texture like crisp chicken skin, a little crunchy and a little chewy. It should be tender yet still retain resistance and resilience when you bite into it, like a steak. It should pull off the bone cleanly and with little effort, but it should not fall off the bone. If it falls off the bone, chances are it has been boiled or steamed.

Here's a blurb I found - the content is cited to the Kansas City Barbeque Society Judging Instructions:

"Judging pork ribs can be very subjective. However, when judging competition ribs you
must consider a few factors. When sampling a properly cooked contest rib the area of the
meat where the bite is taken should be pulled cleanly from the bone with very little effort.
The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist,
flavorful and possess good texture. They can be presented with or without sauce. Ribs
may be presented in single or multi bone presentation. Any questions should be directed
to the KCBS Contest Representative. When a rib is overcooked most or all of the meat
comes off the bone when sampled. Additionally the meat of an overcooked rib has a
tendency to be mushy and have a poor texture."

So Bill's point seems on target.

Thank you! This is exactly what I learned in the KCBS judging class I attended. I have also judged contests and eaten BBQ at some of the "famous" BBQ restaurants in KC, Memphis, OKC and across the south. While I do not consider myself an expert in anyway, I do know that after eating ribs that have been properly cooked, I could not imagine eating ribs that are FOTB. Improperly cooked ribs are mushy and slimy.

Here's a blurb I found - the content is cited to the Kansas City Barbeque Society Judging Instructions:

"Judging pork ribs can be very subjective. However, when judging competition ribs you
must consider a few factors. When sampling a properly cooked contest rib the area of the
meat where the bite is taken should be pulled cleanly from the bone with very little effort.
The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist,
flavorful and possess good texture. They can be presented with or without sauce. Ribs
may be presented in single or multi bone presentation. Any questions should be directed
to the KCBS Contest Representative. When a rib is overcooked most or all of the meat
comes off the bone when sampled. Additionally the meat of an overcooked rib has a
tendency to be mushy and have a poor texture."

So Bill's point seems on target.

What Becky said. Precisely the criteria we judge to and aspire to cook to...Not that we don't miss it on occasion.

Perhaps my opinion of what tastes "good" is just due to the fact that most of my BBQ exposure is from Louisville and most of the ribs i have had here are either inedible or "FOTB good".