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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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[–] • 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.