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So I read some cooking stuff online about cooking spare ribs. Historically, they've come out very chewy to the point of throwing away over half of the rack. It was recommended to cook them to an internal temp of 200. Without smoking or using a grill, oven and air fryer only, how might I go about cooking these things to make them yummy?

So I read some cooking stuff online about cooking spare ribs. Historically, they've come out very chewy to the point of throwing away over half of the rack. It was recommended to cook them to an internal temp of 200. Without smoking or using a grill, oven and air fryer only, how might I go about cooking these things to make them yummy?

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[–] • 1 pt

I would if it was an option, but I've had spotty at best results with my kettle bbq

[–] • 1 pt

I use a Treager Ranger I picked up at Costco on sale for around $350. I need a smaller, portable one to fit my lifestyle. Never had a bad cook on it yet. https://www.traeger.com/pellet-grills/portable/ranger

[–] • 1 pt

What’s a kettle bbq?

[–] • 1 pt
[–] • 1 pt

Oh, right. Standard charcoal Weber. Ya, only good for the blasting of quick cook steaks an burgers.

Ever thought of upgrading? No joke, it can be life changing.

[–] • 1 pt

Look into the charcoal snake method. It's a way of arranging charcoal around one side while food cooks by indirect heat on the other side. It's something that may take some experiments and adding charcoal as you cook, due to the indirect heat, meat weight and thickness, etc. Use a meat thermometer for internal temp and an inside the grill external thermometer, to see what temp your at during the cook.

Good luck if you try it.