The Bend Test

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

User avatar
BigTex33
Rustler
Posts: 228
Joined: Wed Mar 23, 2011 2:17 pm
Location: Lake Jackson, Tx
Contact:

The Bend Test

Postby BigTex33 » Mon May 16, 2011 11:43 am

I always thought I knew what I was looking for with the bend test, but I'd just like to make sure. When you preform the bend test what exactly are you looking for on your ribs?
Weber 22.5 Silver
Chargriller 3 burner propane
Chargriller COS smoker

"Gettin' by on gettin' by's my stock and trade" - JJW
User avatar
FR8 Train
Bandolero
Posts: 912
Joined: Mon May 11, 2009 2:10 pm
Location: Georgetown, TX
Contact:

Re: The Bend Test

Postby FR8 Train » Mon May 16, 2011 11:53 am

The way I use the bend test is if I start to bend the ribs and think that if I don't stop bending they will just break apart in the middle I know they are done. If I am bending and the ribs start to just curl (rubbery) and they will not just break apart when I keep bending I know they need more time. Hope this makes sense and helps.
"Sic 'em Bears"
User avatar
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

Re: The Bend Test

Postby 3 star redneck » Mon May 16, 2011 12:06 pm

Sorry dont use it?
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
User avatar
BigTex33
Rustler
Posts: 228
Joined: Wed Mar 23, 2011 2:17 pm
Location: Lake Jackson, Tx
Contact:

Re: The Bend Test

Postby BigTex33 » Mon May 16, 2011 12:55 pm

FR8 Train wrote:The way I use the bend test is if I start to bend the ribs and think that if I don't stop bending they will just break apart in the middle I know they are done. If I am bending and the ribs start to just curl (rubbery) and they will not just break apart when I keep bending I know they need more time. Hope this makes sense and helps.

Yessir, that does help. It's basically what I look for. I pick mine up so that half the ribs are unsupported and basically look for them to hang at a 90 degree angle and for the bark to crack.
Weber 22.5 Silver
Chargriller 3 burner propane
Chargriller COS smoker

"Gettin' by on gettin' by's my stock and trade" - JJW
User avatar
FR8 Train
Bandolero
Posts: 912
Joined: Mon May 11, 2009 2:10 pm
Location: Georgetown, TX
Contact:

Re: The Bend Test

Postby FR8 Train » Mon May 16, 2011 12:58 pm

I don't pick mine up in fear that they may break and fall. I just pick one end up and start to raise it up while the other side is still on the grill. You will still see the bottom start to split. Either direction you bend you will get the same basic result.
"Sic 'em Bears"
User avatar
BigTex33
Rustler
Posts: 228
Joined: Wed Mar 23, 2011 2:17 pm
Location: Lake Jackson, Tx
Contact:

Re: The Bend Test

Postby BigTex33 » Mon May 16, 2011 1:02 pm

FR8 Train wrote:I don't pick mine up in fear that they may break and fall. I just pick one end up and start to raise it up while the other side is still on the grill. You will still see the bottom start to split. Either direction you bend you will get the same basic result.

do you prefer fall of the bone tender or a little tug to em?
Weber 22.5 Silver
Chargriller 3 burner propane
Chargriller COS smoker

"Gettin' by on gettin' by's my stock and trade" - JJW
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

The Bend Test

Postby atcNick » Mon May 16, 2011 1:05 pm

I just grab two bones and separate, if it takes too much force to pull apart they need more time.


-Nick via Tapatalk
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: The Bend Test

Postby BluDawg » Mon May 16, 2011 1:07 pm

Falling off the bone is way over cooked I call it meat jello. I prefer to have the meat come cleanly off the bone yielding to just a slight tug.
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

Re: The Bend Test

Postby 3 star redneck » Mon May 16, 2011 1:15 pm

Guess that why they win so much!!!
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
User avatar
FR8 Train
Bandolero
Posts: 912
Joined: Mon May 11, 2009 2:10 pm
Location: Georgetown, TX
Contact:

Re: The Bend Test

Postby FR8 Train » Mon May 16, 2011 1:38 pm

BigTex33 wrote:
FR8 Train wrote:I don't pick mine up in fear that they may break and fall. I just pick one end up and start to raise it up while the other side is still on the grill. You will still see the bottom start to split. Either direction you bend you will get the same basic result.

do you prefer fall of the bone tender or a little tug to em?



I like them to come clean off the bone without much tug, obviously I can't have them too fall off the bone at comps or you won't get much in the turn in box. It's a fine line but once you find it it won't be hard to repeat.
"Sic 'em Bears"
User avatar
BigTex33
Rustler
Posts: 228
Joined: Wed Mar 23, 2011 2:17 pm
Location: Lake Jackson, Tx
Contact:

Re: The Bend Test

Postby BigTex33 » Mon May 16, 2011 3:57 pm

BluDawg wrote:Falling off the bone is way over cooked I call it meat jello. I prefer to have the meat come cleanly off the bone yielding to just a slight tug.

+1 on that. Thanks for the input guys.
Weber 22.5 Silver
Chargriller 3 burner propane
Chargriller COS smoker

"Gettin' by on gettin' by's my stock and trade" - JJW
User avatar
n2dabluebbq
Bandolero
Posts: 802
Joined: Sun Jan 10, 2010 9:44 pm
Location: FINALLY HOME! San Antonio Tx
Contact:

Re: The Bend Test

Postby n2dabluebbq » Mon May 16, 2011 11:29 pm

all this bending talk is fine, but just curious here, you do remove the membrane right? i think all the bending techniques in the world won't be at its full potential without removing that darn membrane.

and since i am on a tangent, don't y'all hate it when on membrane comes off so easy and the next one keeps tearing/breaking off in little strips?
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: The Bend Test

Postby Jarhead » Tue May 17, 2011 12:55 am

don't y'all hate it when on membrane comes off so easy and the next one keeps tearing/breaking off in little strips?

Or the butcher get slash happy with it and you have three or four strips to peel off. :x
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
backyard
Wrangler
Posts: 54
Joined: Wed Feb 03, 2010 5:09 am
Location: Austin
Contact:

Re: The Bend Test

Postby backyard » Tue May 17, 2011 3:37 am

I try to avoid ribs that have that dreaded "knife slash" on the backside when I can. Of course sometimes this is just unavoidable. For me I don't use the bend test or the meat pulling up from the bone thing. I prefer to touch one of the ribs in middle of the rack and go by feel. For IBCA/LSBS comps I'm of the opinion they must be slightly overcooked while still maintaining a juicy/non-mushy finished product.
User avatar
BigTex33
Rustler
Posts: 228
Joined: Wed Mar 23, 2011 2:17 pm
Location: Lake Jackson, Tx
Contact:

Re: The Bend Test

Postby BigTex33 » Tue May 17, 2011 8:12 am

n2dabluebbq wrote:all this bending talk is fine, but just curious here, you do remove the membrane right? i think all the bending techniques in the world won't be at its full potential without removing that darn membrane.

and since i am on a tangent, don't y'all hate it when on membrane comes off so easy and the next one keeps tearing/breaking off in little strips?

I absolutely remove the membrane. I'll never forget biting into that chewy mess the first time I had someone forget to remove it.
Weber 22.5 Silver
Chargriller 3 burner propane
Chargriller COS smoker

"Gettin' by on gettin' by's my stock and trade" - JJW

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 4 guests