The ribs are frozen and I put them into the fridge to slowly thaw them.
I think I cooked ribs once in the past and I put them in tinfoil and then when it was done they tasted like hospital food for old people. I don't want that.
2) remove membrane from the back, start it with a knife, and thne use a small piece of paper towel to remove it. Sometimes, you can only get some of it off. Helps with flavor penetration.
3) Rub ribs with a spice blend. Kosher salt (or nazi salt if you prefer), paprika, a little garlic, etc. Be creative or look up a recipe.
4) preheat oven to 250-275.
5) Wrap ribs tightly in 2 sheets of foil. Shiny side in. Not so tight that the bones poke holes. Wrap the larger end (or larger end of largest rack) such that you can open it to check on the ribs.
6) place on foil line baking sheet (foil = easy cleanup).
7) place in oven 3.5 to 4 hours. Check them at 3-1/2 for tenderness. You should see the bark on top crack, and the ribs should be tender enough to pull apart, but not mushy.
8) remove when done, let cool a little.
9) Either kick up the oven to 400 or fire up the grill and put the ribs back (or on the grill) until you bake on the sauce (or carmelize on the grill grates).
10) Enjoy. Also recommend adding an easy corn bread (look up recipe) and citrus cole slaw.
Ribs pair well with heavy reds (Shiraz, Merlot) or session IPAs.
You're a mad man. That bone has flavor, jack. Don't throw flavor away. If you want to get rid of it after it's cooks, well good. That's what you should do, but definitely leave the bone in while it's cooking.
Was too eager to eat the bacon to have to wash hands first, so just finished one with the bone still in. Salt, pepper, and spices affect flavor far more than a bone, imo. It's also more convenient to pre-cut during the preparation phase than during the eating phase. At least with pork, it's not like you're searing the surfaces and leaving it red inside.
You probably cooked them a bit too long. I would go shorter on your cook time and unwrap at the end and broil with the sauce to get your crust. The trick is to cook them until they're floppy but still hold together. Make sure to trim that membrane.
Before cooking rest for at least an hour at room temperature with the rub on them. You can apply a rub and let them sit longer in plastic wrap in the fridge as well to let that rub soak in but make sure you let them rest at least an hour before cooking at room temperature. Give them a bit of rest time before serving as well
[ + ] PotatoWhisperer2
[ - ] PotatoWhisperer2 0 points 1.7 yearsSep 19, 2023 08:00:59 ago (+0/-0)
[ + ] HelenHighwater
[ - ] HelenHighwater 0 points 1.7 yearsSep 19, 2023 09:20:07 ago (+0/-0)
1) Thaw ribs in fridge.
2) remove membrane from the back, start it with a knife, and thne use a small piece of paper towel to remove it. Sometimes, you can only get some of it off. Helps with flavor penetration.
3) Rub ribs with a spice blend. Kosher salt (or nazi salt if you prefer), paprika, a little garlic, etc. Be creative or look up a recipe.
4) preheat oven to 250-275.
5) Wrap ribs tightly in 2 sheets of foil. Shiny side in. Not so tight that the bones poke holes. Wrap the larger end (or larger end of largest rack) such that you can open it to check on the ribs.
6) place on foil line baking sheet (foil = easy cleanup).
7) place in oven 3.5 to 4 hours. Check them at 3-1/2 for tenderness. You should see the bark on top crack, and the ribs should be tender enough to pull apart, but not mushy.
8) remove when done, let cool a little.
9) Either kick up the oven to 400 or fire up the grill and put the ribs back (or on the grill) until you bake on the sauce (or carmelize on the grill grates).
10) Enjoy. Also recommend adding an easy corn bread (look up recipe) and citrus cole slaw.
Ribs pair well with heavy reds (Shiraz, Merlot) or session IPAs.
[ + ] KyleIsThisTall
[ - ] KyleIsThisTall 0 points 1.7 yearsSep 19, 2023 16:40:48 ago (+0/-0)
[ + ] Hand_Of_Node
[ - ] Hand_Of_Node 2 points 1.7 yearsSep 18, 2023 23:50:13 ago (+2/-0)
[ + ] Kozel
[ - ] Kozel [op] 2 points 1.7 yearsSep 19, 2023 04:35:45 ago (+2/-0)
[ + ] PeckerwoodPerry
[ - ] PeckerwoodPerry 2 points 1.7 yearsSep 19, 2023 06:08:23 ago (+2/-0)
[ + ] Hand_Of_Node
[ - ] Hand_Of_Node 0 points 1.7 yearsSep 19, 2023 12:36:03 ago (+0/-0)
[ + ] HeyJames
[ - ] HeyJames 3 points 1.7 yearsSep 19, 2023 00:03:52 ago (+3/-0)*
Before cooking rest for at least an hour at room temperature with the rub on them. You can apply a rub and let them sit longer in plastic wrap in the fridge as well to let that rub soak in but make sure you let them rest at least an hour before cooking at room temperature. Give them a bit of rest time before serving as well