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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
[–] • 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.

[–] • 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.

[–] • 0 pt

Yeah, but that's difficult with inflation being what it is, and surviving on a toilet cleaners paycheck.

[–] • 1 pt

https://www.smokenator.com/

Not to worry, I have recommended this before and it works just fine.

You are welcome.

[–] • 1 pt

Fair, but there’s always a way. I built (a d used for 2 years) a lovely smoker out of a cardboard box. Fantastic home sausages and bacon.