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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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[–] [Sticky] • 2 pts

So much bad information in this thread. Ribs absolutely need to be cooked to an internal temperature of 200-205 and then rested a minimum of 30 minutes. The "moisture" everyone is referring to is rendered fat. If you want good ribs slow cook them at 250-275. Typically 3 hours unwrapped, 3 hours wrapped and 1 hour unwrapped to add some texture back into the mix and glaze with your choice of BBQ or spice rub.

[–] • 1 pt
[–] • 1 pt

Yea you know how to do it. I don't actually smoke them my wife does but I know the process. She's the queen of the kitchen and the smoker. I do everything else.

[–] • 0 pt

That spray bottle was full of apple juice, tell your Mrs. to give them a spritz every 30 mins. or so, it really helps with the moisture.