Is it better to boil ribs before cooking?
Follow this tip: Pre- cooking the ribs before they hit the grill not only gives you more control over the cooking temperature, but it can also make for more tender meat. You can oven- bake , boil , or even use the slow cooker for pre- cooking before firing up the grill.
How long does it take to cook ribs on the BBQ?
Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side. After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).
How do you make BBQ ribs?
The best way to pre-cook side- ribs Preheat oven to 325F. Remove membrane off ribs . If using a dry rub, rub spice mixture on both sides of ribs . Arrange ribs , meaty-side up, in a shallow roasting pan. Preheat grill to medium.
Do you put BBQ sauce on ribs before cooking?
You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking . While brushing on sauce just remember, don’t drown your ribs . If you are like me and love more sauce , there is no reason you can’t serve even more on the side.
How do you tenderize pork ribs?
“Boil your meat first” Bring a pot of water to a boil. Add in the ribs and turn the heat low. Allow the ribs to simmer for about 45-minutes until just tender but the meat is not falling off the bones. Remove ribs from boiling water and set aside.
Does boiling pork make it tender?
This will greatly reduce the cooking time on the grill, and the long simmer will soften the connective tissue of the meat, resulting in much more tender ribs. It is important that you simmer the ribs rather than cook them at a full boil for a long time. The heat of a boil can result in tough meat.
What temp do I cook ribs on?
The accepted finished temperature of pork is 145°F, however, this has not given the collagen inside your ribs time to become gelatin for that perfect bite. That begins to happen when temperatures inside the meat reach 165°F. Continue cooking ribs until they reach around 195°F to 203°F for maximum render.
How do you know when ribs are done?
According to USDA, ribs are “done ” when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy. Then they’re ready!
Why do ribs take so long to cook?
Ribs generally cook for several hours because they store a lot of fat and collagen in the meat. But they also cook at vastly reduced temperatures. Like 200–250 degrees, which give the meat time to break down and redistribute all that delicious fat and flavor.
Should I wrap my ribs in foil when grilling?
Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.
Which ribs are best for BBQ?
Louis Cut Ribs are the meatiest and most flavorful ribs. They are spareribs with the tips removed so they form a nice rectangular rack . I sometimes call the “center cut ribs”. You can use Baby Back Ribs for this recipe if you prefer.
How do you get BBQ sauce to stick to ribs?
The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauce to hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.
Can you use a rub and BBQ sauce on ribs?
Use Both a Rub + a Sauce As a fatty cut, ribs take well to spice rubs , but we love our ribs with some sticky barbecue sauce too. Just apply the rub as you normally would before cooking, and then brush the glaze on in the last 5 minutes on the grill to achieve the perfect crusty, gooey ribs .
What can I use instead of barbecue sauce?
For 1 cup barbecue sauce : Mix together 3/4 cup (12 tablespoons) ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar. Double or halve these ingredients for more or less sauce .