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This is the best place to learn about smoking or bbq ribs, or anything else. Be sure to peel the silverskin off the back of the ribs first. I put mine on the smoker for 6 hours no bbq sauce just a rub and spray with apple juice every hour.
Everybody does it a but different, this is how I do it.
I make my own rub. Generously apply rub to the slab/s of ribs. Place them in a foil lined baking dish and cover with more foil. Cook them in the oven at a relatively low temperature. I will cook at 250 for 2 hrs or 300 for 1.5 hrs. Enough time for the connective tissue to break down. I will cook Spare/St Louis style ribs a bit longer than baby backs. This is NOT boiling but more of a steam using the ribs' natural juices. I will then take them out of the oven, let them cool and individually slice. They are not fully cooked. I re-apply rub and grill them over coals much like you would a steak. During the last 10-15 minutes of cooking I baste using my favorite sauce. This method will yield a very tender rib with plenty of smoky flavor. I do own a smoker but prefer this method for pork ribs.
I just learned by experimentation, that most of the prep I did before, pealing the backing, wrapping in plastic or foil, or both is a waste of time and effort.
Tonight, I
rubbed the ribs,
then placed 4 half racks into a dutch oven,
put the lid on,
let them cook at 250 for 2.5 hours,
pulled them out to dress them with sauce,
and then back into the oven at 350 for half an hour.
They weren't wrapped with anything - yet came out just as tender, and juicy. In fact, using this method, most of the sauce stays in the bottom of the dutch oven, and when cooking is finished, can be poured over the ribs as a final swabbing of sauce.
I just learned by experimentation, that most of the prep I did before, pealing the backing, wrapping in plastic or foil, or both is a waste of time and effort.
Tonight, I
rubbed the ribs,
then placed 4 half racks into a dutch oven,
put the lid on,
let them cook at 250 for 2.5 hours,
pulled them out to dress them with sauce,
and then back into the oven at 350 for half an hour.
They weren't wrapped with anything - yet came out just as tender, and juicy. In fact, using this method, most of the sauce stays in the bottom of the dutch oven, and when cooking is finished, can be poured over the ribs as a final swabbing of sauce.
Delicious.
I guess I'll just throw my Oklahoma Joe offset stick-burner away.
No plastic for me, and I only wrap in foil when some of the folks want "falling-off-the-bone" ribs. I always offer "tenders" or "tuggers." The "tenders" I wrap in foil, the "tuggers" I don't.
DG, can you please elaborate a bit on your method for "falling-off-the-bone" ribs? As in a start to finish recipe?
Also, for those using saran---you mean you cook them in the plastic??
I can't seem to cook ribs correctly to save my life.
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