However, when circumstances time constraints, lack of tools or space, etc. If you use a meat thermometer to monitor cooking progress, you will lower the temperature in the oven each time you have to open the door. With a grill, on the other hand, cracking the lid or door usually releases only minimal heat. Want to nail that smoky flavor you get from barbequing ribs? Reach for the liquid smoke or some preferred dry herb and spice blend with brown sugar and black pepper.
Who knows? An internal temperature of F is the minimum, but at around F, the fat and collagen start to melt, producing a better-tasting rib. Because spare ribs tend to be tougher than baby back ribs, and beef ribs tougher than pork, a slower, lower heat is ideal for beef spare ribs.
By removing the membrane, your ribs will be more tender and will easily absorb that deliciously smoky flavor from the grill. A dry rub is a mixture of salt, dry spices and sometimes sugar. It brings a lot of flavor to your ribs and is best used alongside your favorite barbecue sauce. Unlike a sauce, however, a dry rub should be rubbed all over the ribs including the backside at least an hour before cooking them.
It can even be rubbed in overnight. There are plenty of varieties available in grocery stores, but it's alsoeasy to make your own dry rub. It doesn't matter which cooking method you're using: Barbecue sauce is an essential element of any great rack of baby back ribs. However, a major mistake many people make when preparing ribs is putting on the sauce way too early, resulting in burned bits of sauce and undercooked meat.
For optimal results, brush your ribs with barbecue sauce during the last 30 to 40 minutes of cooking time not before.
Start off by brushing on a few thin coats, always keeping an eye on the rack. That sugar in barbecue sauces will add beautiful caramelization and flavor, but if it cooks too long or at too high of a heat, it will burn.
Just before serving, it's OK to add even more sauce. There are several different ways to cook ribs to tender perfection, so the method is really all up to personal preference. No problem. Oven-baked ribs may not have the same smoky flavor, but they can be just as tender. Whether you're cooking just a half rack or several at a time, the cooking time will be the same as long as the racks are in a single layer on your grill or in your oven.
Ribs should be placed on the grill or in an oven meat-side up. You can tell they're done when the meat has shrunk back from the ends of the bone to expose it and the meat's internal temperature reaches F on a digital thermometer. What will vary by cooking method is time. Here's how long baby back ribs need to cook depending on how you cook them. Smoking ribs in a smoker takes about 5 hours. When smoking baby back ribs in a smoker, follow a "" hourly schedule.
I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review KERI Rating: 5 stars. These ribs really did fall off the bone and they were delicious!!
However, I would change a couple things next time I make them. I followed the recipe as is, except I made my own bbq sauce. When they were in the oven, the foil pouches started leaking. I contributed that to the fact that I may have had too much sauce in there and also the ribs secrete their own juices as they cook. Next time I may cook them in a cooking bag or I might line a 13x9 baking pan with non-stick foil and marinade and bake them in that.
The non-stick foil really works! Then I put more homemade sauce on them and broiled them for 15 minutes. This really makes a difference because then the ribs have sauce really sticking to them, restaurant style.
If you skip this part and just take the ribs out of the foil and serve them, there is no sauce on them and they look pale and unappetizing. Just be sure to check the ribs frequently as their broiling so that they don't get burned. I had 3 big, hungry guys for dinner that night and they ate 5 pounds of ribs! Just slice raw potatoes fairly thin and lay them in a mound on a lg. Put a few pats of butter on them and sprinkle with salt, pepper or any herbs you like.
Seal them up good and let them cook with the ribs for at least an hour and Read More. Most helpful critical review RobsRibs. Rating: 2 stars. If it falls off the bone, you just steamed all the texture and flavor out of them. Try using a dry rub instead of the sauce, cut the oven time back to a couple hours, low temp , then slowly grill over charcoal. Add sauce at the end. You'll have a better slab with a little bite to the meat. Read More. Reviews: Most Helpful. Cathy M. This basic recipe, or cooking method, when combined with the suggestions of others, allowed me to make the most delicious, and easiest ribs we've ever had!
Here are my changes. I adapted the "Dry Rub for Ribs" by Denise from this site, and it was the perfect amount for the three racks of ribs I had.
Definitely remove the back membrane before rubbing spices on! Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. My second concern was about the meat literally falling off the bones. I wanted to finish them on the grill, so meat actually falling off bones wasn't desirable. I baked the foil packets on cookie sheets at for 2 hours.
Then I brushed them with Jack Daniel's sauce thinned with a little of the cooking juices. Finally, I grilled them on medium heat, brushing with extra sauce for about 5 min. They were "falling off the bone" tender, without actually falling off. Try these!
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