How to Cook Ribs
How to Cook Ribs – The most reliable method for cooking tender, fall-off-the-bone ribs is the “low and slow” approach, typically in an oven or smoker.
This involves preparing the ribs with a rub, slow-cooking them at a low temperature to break down the connective tissue, and finishing them with BBQ sauce.
You can buy ribs at the butcher shop, grocery store, or mass market retailers like Costco.
Ribs from the butcher will usually be sold individually and pre-trimmed so you know what you are getting.
The butcher will usually have their ribs cut down into St. Louis style while the mass market retailers sell spare ribs that you cut down yourself.
When buying ribs, look for marbling and uniformity of the rib so it cooks evenly, and make sure there are no “shimmers”.
That is where the butcher got too close to the bone and nicked it with their knife. Look for marbling. Fat provides a lot of flavor but find ribs that have the least amount of fat because you’ll end up trimming it.
Look out for blood spots on the meat.
This usually means the animal suffered and muscles tensed up.
How to Cook Ribs – Seasoning Ribs
Salt enhances all of the flavors in your rub. Some pitmasters suggest adding salt well before adding the rub — even the night before — to allow it to penetrate the surface of the meat.
Another tactic is to wait to add salt, then add a dusting of salt at the end, so you avoid over-salting. (This will also be appreciated by any guests on a low-sodium diet.)
Or, you can just make salt part of your rub.
Sugar in a rib rub will caramelize on the surface, giving it a rich, deep, attractive look.
The surface will also have a candied flavor. Sweet and pork seem to go together.
Brown sugar is the most commonly used because the heavy granules and color are a good match with pork, but you can use other types as well .
Spice in a rib rub will give every bite a kick, and how big a kick is up to you.
Pepper is a must.
A gentle spice like paprika will satisfy everyone in the crowd (and the heat seekers can just dip theirs in a hotter sauce).
Chile powder, like ancho or chipotle chile, will enhance the smokiness of the ribs and add a little more heat. Most people can handle either of these two spices which are common in Mexican cooking.
If you want to try some Asian flavors, consider gochugaru (Korean red pepper powder) or togarashi (Japanese seven spice).
If you want to guarantee heat in every bite, add red pepper flakes, ground chile de arbol, or ground cayenne to the mix.
These are very spicy chiles that may send sensitive eaters dashing into the house in search of milk.
If it’s your first time using them, start slow and amp up the heat in future batches.
Your Flavor Picks. Basically, anything else you add. Pick the flavors you like in food — just have to make sure they are in dry form.
Popular additions include: onion powder, garlic powder, crumbled bay leaves, oregano, mustard, cumin, cinnamon
The only word of caution: Don’t overdo it with any of these ingredients, or you could overpower the rest of the flavors.
How to Cook Ribs on a Pellet Grill
To cook ribs on a pellet grill, start by prepping them (remove membrane, apply rub) and preheating your grill to around 225-275°F.
Smoke them uncovered for a few hours (2-3) to build bark, then wrap in foil with butter/liquid for another 1-2 hours (the “wrap stage”), and finish unwrapped with BBQ sauce for 30-60 mins until tender (around 200°F internal temp).
Prep the Ribs
Remove Membrane: Flip the rack over, slide a knife or spoon under the membrane on the bone side, and peel it off using a paper towel for grip.
Season
Apply a binder (mustard, oil) if desired, then generously apply your favorite BBQ rub to both sides.
Preheat
Let the rubbed ribs sit at room temp while the grill preheats.
Set your pellet grill to 225-275°F (250°F is a popular choice).
Smoke Unwrapped (2-3 Hours)
Place ribs meat-side up on the grates and smoke, spritzing with apple juice or water every hour or so to keep them moist.
The Wrap (2 Hours)
Lay ribs on heavy-duty foil, add butter and a splash of liquid (apple juice/cider vinegar), wrap tightly, and return to the grill.
he Finish (30-60 Mins)
Unwrap, brush with BBQ sauce, and cook unwrapped until the sauce sets and the ribs reach tenderness (around 195-205°F internal temp)
This modified 3-2-1 or 2-2-1 method gives juicy, tender ribs with great flavor.
How to Cook Ribs on a BBQ
To cook tender, flavorful ribs on a BBQ, the key is to use the “low and slow” method with indirect heat and finish with sauce.
Preparation
Remove the membrane (silverskin) from the bone-side of the ribs using a knife and paper towel.
Pat the ribs dry and apply your preferred dry rub generously to both sides.
You can marinate for at least 30 minutes or refrigerate overnight.
Prepare your grill for indirect heat
For a gas grill, turn off one or more burners after preheating to 250-300°F.
For a charcoal grill, pile hot coals on one side and add soaked wood chips for smoke.
Cooking Instructions (Low and Slow Method)
Place the ribs on the indirect heat side of the grill, bone-side down.
Cook with the lid closed at a consistent low temperature (225-275°F or 105-135°C) for several hours until tender.
Baby back ribs take about 2-3 hours, while spareribs need 3-4 hours or more.
Avoid opening the lid often.
Check for tenderness when the meat pulls back from the bone or the rack bends easily when lifted.
An internal temperature of 180-200°F in the thickest part (away from the bone) indicates maximum tenderness.
Brush the ribs with BBQ sauce during the final 15-30 minutes of cooking and cook for a few more minutes per side to caramelize the sauce.
Let the ribs rest for 5-10 minutes after removing them from the grill before slicing.
Serve with traditional BBQ sides like coleslaw, cornbread, or baked beans.
How to Cook Ribs in the Oven
To cook tender, “fall-off-the-bone” ribs in the oven, use a low-and-slow method, which involves baking them covered in foil at a low temperature, then finishing them with sauce under the broiler for a caramelized glaze.
General Steps – Prep
Preheat your oven to a low temperature, such as 275°F (135°C). Line a baking sheet with heavy-duty aluminum foil for easy cleanup.
Remove Membrane
Flip the rack of ribs so the bony side is facing up.
Slide a butter knife or the tip of a small knife under the edge of the thin, white membrane (silverskin) at one end to loosen it.
Use a paper towel to get a good grip and peel the membrane off the entire rack.
Season
Pat the ribs dry.
Rub them generously on both sides with your chosen spice mix or a homemade dry rub to build flavor.
You can let them marinate for a couple of hours or cook immediately.
Wrap and Bake
Place the seasoned ribs, meaty side up, on the prepared baking sheet.
Cover them tightly with another layer of foil to create a sealed packet, which traps moisture and steam.
This ensures they become very tender.
Cook Low and Slow
Bake for 2 to 3.5 hours, depending on the type and size of the ribs (baby back ribs cook faster than spare ribs).
They are done when the meat is very tender and pulls easily from the bone, or reaches an internal temperature of 190°F to 205°F.
Sauce and Broil
Carefully remove the ribs from the oven and open the foil packet (be cautious of hot steam).
Drain any excess liquid.
Brush the ribs generously with your favorite BBQ sauce and place them under the broiler for 2 to 4 minutes, just until the sauce begins to bubble and caramelize.
Watch them closely so they don’t burn.
Rest and Serve
Let the ribs rest for 5 to 10 minutes before slicing them between the bones and serving.
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