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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.

[–] • 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

[–] • 2 pts

I smoke them for a couple hours then finish covered in the oven in a moist environment. Should be fall off the bone delicious

[–] • 2 pts

Time versus temp. Longer and lower or higher and shorter. Temp correlates to moisture loss. If you smoke or bbq low (170) for 6 hours you’ll break down all the tough tissues, still moist. Don’t forget seasoning. Before preferably Done right I have lifted the bones out of a rack with zero effort.

Also, smoke is from the gods, the chemical changes from the smoke make magical changes. Recommended.

[–] • 1 pt

So oven baked at like 200?

[–] • 2 pts

I would go lower, which is why a nice smoker or sour vide works so well. Of your meat gets that hot it will have shrank and toughened too much.**

[–] • 1 pt

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

[–] • 0 pt

Done right I have lifted the bones out of a rack with zero effort.

Your ribs are WAY overdone, see one of my comments in another post itt.

[–] • 2 pts

I think 200 internal temp is WAY too hot. Unless you like your stuff very well done. I'd pack em in brown sugar and some spices that you enjoy, wrap them up in foil, pour a beer over them before sealing up the foil and bake them at 250 until they hit 145 inside.

[–] • 2 pts

No they must be cooked to 200-205 internal temperature. If you do not they come out chewy. The fat WILL NOT render out if you only cook to 145 and they will be chewy and gross.

[–] • 1 pt

Supposedly, from what I read, the amount of cartilage in it is why you go so high. The risk of drying out is lower because of it.

[–] • 2 pts

I think the cooking temp is 200 or 250 until internal temp is 145. That should do ya right.

[–] • 1 pt

I never know what the internal temp of my ribs are since (unlike all other product that I smoke) I never use a thermometer on them. With ribs temp isn't anywhere near as important as just knowing when they are done.

Hints: The meat has pulled a bit back from the end of the rib and when you pick up the big end of the rack it will flex (and almost bounce) without breaking, if it breaks your ribs are overdone.

When you bite into the perfect rib it won't "fall off of the bone" (overdone) it will be very tender but still have structure enough to leave a perfect bite mark in the meat.

If your ribs aren't doing this then you are doing it wrong.

[–] • 1 pt

Do you have sous vide? This is one of the meats I want to try - rack of ribs. You could get them perfect temp and then only need to sear and crisp them...

Otherwise my parent's cheat method works - bake covered until temped, like a few hours I think - and then grill over hot just to smoke em slightly and char a bit. Save all the juices from the bake and add favorite BBQ as grill baste and left over for dipping and soooooo goooood.

[–] • 1 pt

Never thought to try that...we could try it I suppose, more concerned about the cartilage melting than cooking.

[–] • 1 pt

cartilage melting than cooking

Hats a good point - I don't know all the temps for that sort of thing, but I bet someone has scienced it.

[–] • 1 pt

This has been my goto ribs recipe for years. Practically foolproof, and a lot easier and faster than smoking them, with similar outcome. https://foodwishes.blogspot.com/2012/01/boil-n-bake-baby-back-ribs-crime.html

[–] • 0 pt

That's disgusting.

[–] • 0 pt

I expected that reaction, and all I can say is you'll be surprised if you try it.

[–] • 0 pt

Dude, I've tried everything including the boil and then grill method but all you end up with is falling off the bone mush. That would probably work well with dog ribs (chink recipe) but I'll never know about that either 'cause I don't eat dog.

Just go out and get yourself a small smoker, even an electric one, and then come back here for advice, the difference will blow you away.

[–] • 0 pt

Liquid smoke and microwave for seven minutes at 100%. Tastes exactly the same.