On Apr 15, 6:57*am, Brian > wrote:
> JeffH wrote:
> > On Apr 15, 2:54 am, " >
> > wrote:
> >> They all agreed it was worth the wait, but it was tricky there. *To
> >> me, spare ribs truly stick to the old addage, "it's done when it's
> >> done".
>
> > How do you know when they are done? What's the test? I've been wanting
> > to try some spare ribs again but figured you probably can't trust a
> > thermometer stuck in them - or can you?
>
> > --Jeff
>
> * *For me, ribs are done if I can easily push a wooden toothpick through
> the meat between the bones.
>
> * * * * * * * * * * * * * * * Brian

Or the crack test, lift one end and see how it bends. If only one end
breaks off and lifts up , it's a little overdone.