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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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[–] • 3 pts

I do them on the smoker at 275° to an internal of 203°... fall off the bone. The cook takes 4-4.5 hrs for one full rack. Anybody else use a Meater BT thermo? For me, worth the $100.

Oven ribs are great too, I just love them on the smoker.

[–] • 1 pt

Yes to both the smoker and to Meater temp probe