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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

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

You're making me hungry!!!