You asked for it so ... here you go
Wow! thanks so much. Can't wait to try it!You asked for it so ... here you go
I prefer back ribs but you can use side ribs too (they take longer to cook though and are more fatty).
1. Remove the 'skin', a whitish membrane on the underside of the ribs. Use a butter knife to get under an edge then peel off by using a paper towel to grab it with and pull the membrane off the ribs. This is important to allow rub to penetrate the meat on the underside of the ribs.
2. Make a dry rub using whatever you have on hand. I use; salt, pepper. garlic powder, onion powder, paprika (smoked paprika is even better) and some brown sugar; sometimes a sprinkle of cayenne powder if you want some heat. Use a binding agent like plain yellow mustard or olive oil and rub that all over both sides before you apply your rub. Just sprinkle it all over and pat it down (don't actually rub it in).
3. Double wrap the ribs in foil. Double wrapping prevents leakage as they cook and actually steams the ribs as they cook to make them super tender without drying out the meat. Then put in the fridge overnight to marinate.
4. When ready to cook, heat your over to 225F-250F. Low & slow makes the magic happen! Put the foil wrapped ribs on a rimmed baking pan and into the oven they go.
5. Check the ribs for doneness after 3-3 1/2 hours. This can vary depending on how big your rack of ribs is. Be careful here as there'll be very hot liquid inside the pouches of foil so open those carefully over a container or sing where the liquid can drain. Poke the rib meat with a tooth pic or fork. It should slide in like its warm butter. You should also see some bones protruding at the sides of the rack of ribs. If they feel done, move onto the final step. (Internal meat temp for ribs that are cooked well should be 190F - 200F using an instant read thermometer). If they're done, move on to the next step. If not then close the foil up and back into the over for another 1/2 hour or so. Don't worry if all the liquid ran out - no problem.
6. Once the ribs are cooked, slather them with your favorite BBQ sauce (I make my own - it's easy with a few ingredients). Then either throw them on the BBQ on high heat for 10 - 15 mins. or just pot them back into the oven and broil until the BBQ sauce on top is caramelized.
7. Let them rest for 5-10 mins then cut into individual ribs or however you wish.
This process will render tender, juicy and very tasty ribs.
The meat will be literally fall off the bone or very close to it. There are all kinds of other ways to cook ribs and some will say this method isn't the proper way but I've tried them all and I like this method best.
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I do it the same way, now I just use the oven because I got tired off taking care of the grill!You asked for it so ... here you go
I prefer back ribs but you can use side ribs too (they take longer to cook though and are more fatty).
1. Remove the 'skin', a whitish membrane on the underside of the ribs. Use a butter knife to get under an edge then peel off by using a paper towel to grab it with and pull the membrane off the ribs. This is important to allow rub to penetrate the meat on the underside of the ribs.
2. Make a dry rub using whatever you have on hand. I use; salt, pepper. garlic powder, onion powder, paprika (smoked paprika is even better) and some brown sugar; sometimes a sprinkle of cayenne powder if you want some heat. Use a binding agent like plain yellow mustard or olive oil and rub that all over both sides before you apply your rub. Just sprinkle it all over and pat it down (don't actually rub it in).
3. Double wrap the ribs in foil. Double wrapping prevents leakage as they cook and actually steams the ribs as they cook to make them super tender without drying out the meat. Then put in the fridge overnight to marinate.
4. When ready to cook, heat your over to 225F-250F. Low & slow makes the magic happen! Put the foil wrapped ribs on a rimmed baking pan and into the oven they go.
5. Check the ribs for doneness after 3-3 1/2 hours. This can vary depending on how big your rack of ribs is. Be careful here as there'll be very hot liquid inside the pouches of foil so open those carefully over a container or sing where the liquid can drain. Poke the rib meat with a tooth pic or fork. It should slide in like its warm butter. You should also see some bones protruding at the sides of the rack of ribs. If they feel done, move onto the final step. (Internal meat temp for ribs that are cooked well should be 190F - 200F using an instant read thermometer). If they're done, move on to the next step. If not then close the foil up and back into the over for another 1/2 hour or so. Don't worry if all the liquid ran out - no problem.
6. Once the ribs are cooked, slather them with your favorite BBQ sauce (I make my own - it's easy with a few ingredients). Then either throw them on the BBQ on high heat for 10 - 15 mins. or just pot them back into the oven and broil until the BBQ sauce on top is caramelized.
7. Let them rest for 5-10 mins then cut into individual ribs or however you wish.
This process will render tender, juicy and very tasty ribs.
The meat will be literally fall off the bone or very close to it. There are all kinds of other ways to cook ribs and some will say this method isn't the proper way but I've tried them all and I like this method best.
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View attachment 268226
We had a smoker like that but after my husband passed I could not do it right. I still had the gas barbecue, that was not a problem but the smoker, nope never got it. I am lucky there is a place in town you can take your own meat and they will smoke for 1.25lb, works for me!!In the summer I use my Weber smoker instead of the oven. Fueled by charcoal and very easy to control at low cooking temps. Allows me to add some hickory wood chips to give the ribs a smoky flavor. Gives me a chance to sit out on the back porch & have a cool beverage while the ribs cook. Either way; oven or smoker, always great ribs
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I find doing meat on my smoker in the summer heat is therapeutic. Then again, could be just having a cold beer and watching the birds at the feeders that is oh so calming
Clever trick Blessed. I crushed them to powder into a spoonie of milk...
I recently started making great pizza dough and pizza. I learned it from pizza steel on Instagram.
