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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

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.

[–] • 0 pt

I wish I was that handy.

[–] • 1 pt

You could try this. I used it, made terrific stuff, though only cold smoking possible. The trick is to keep the box a d use it for extra insulation. https://www.amazon.com/Smokehouse-Products-Little-Chief-Smoker/dp/B000ZKZJMY?th=1