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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

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

[–] • 1 pt

What’s a kettle bbq?

[–] • 1 pt

I use a Treager Ranger I picked up at Costco on sale for around $350. I need a smaller, portable one to fit my lifestyle. Never had a bad cook on it yet. https://www.traeger.com/pellet-grills/portable/ranger