Cooking delicious, juicy barbecued ribs may seem intimidating, but with the right techniques, tools, and seasoning, you can make ribs that will impress any backyard grill master. Here is a comprehensive guide on how to cook bbq ribs to perfection.
Shopping for Ribs
The first step in cooking great ribs is choosing the right cut of ribs. Here are the most common types of ribs and tips for selecting them:
Baby Back Ribs – These ribs come from the upper back of the pig near the loin. They have a tender texture and are shorter than spare ribs. Look for ribs with shiny, firm flesh and a thin layer of fat.
Spare Ribs – Cut from the belly side of the pig, spare ribs have a lot more connective tissue and fat. They take longer to cook but have deep, rich flavor. Choose racks that are meaty and not overly fatty.
Beef Ribs – Beef ribs come from the cow’s rib section. Look for racks with deep red meat and clean, white bones. Opt for plates over back ribs for more meat.
Country-Style Ribs – These meaty ribs come from the upper side of the pig near the shoulder. They contain boneless loin and tendon. Look for thick cuts with pink flesh.
Examine the ribs carefully and avoid any with dried, cracked, or discolored sections. Also, smell the ribs to make sure they have a fresh aroma and no sour or ammonia scents.
Prepping the Ribs
To prepare ribs for cooking:
- Remove the membrane – The thin, papery membrane on the back side of the rack can cause ribs to curl while cooking. Slide a butter knife under it and pull it off.
- Trim excess fat – Use a sharp knife to trim any hard fat around the edges that won’t render while cooking. Leave about 1/4 inch of fat.
- Rinse and pat dry – Quickly rinse the ribs under cool water and pat them completely dry with paper towels. Let them sit out while preheating the grill.
- Apply a rub – For flavorful barbecue ribs, you need to season them before cooking. Use a dry rub, which is a mixture of spices and herbs without salt. Apply it generously on all sides.
Choosing a Cooking Method
You can cook ribs in several different ways, each giving different textures and flavors.
Grilling – The high dry heat of the grill sears the ribs, forming a flavorful crust. This takes 1-3 hours.
Smoking – Low, indirect heat from wood, charcoal, or gas infuses ribs with smoky flavor over 4-6 hours. Works best for larger cuts.
Baking – Baking in the oven at a low temp tenderizes ribs. Wrap in foil to keep moist. Takes 2-3 hours.
Pressure cooking – A pressure cooker cooks ribs in one hour by using steam under pressure to break down connective tissue.
Slow cooking – Slow cookers make ribs fall-off-the-bone tender. Cook 6-8 hours on low or 4-6 hours on high.
Grilling Tips for Perfect Ribs
Grilling is one of the most popular ways to cook ribs since the high heat helps render the fat and caramelize the meat. Follow these tips when grilling ribs:
- Maintain a low temperature between 225-250°F. This allows the collagen to break down.
- Use a rib rack to stand the ribs upright for even cooking.
- Cook ribs indirectly by putting them to the side of the heat source.
- Flip and rotate ribs every 30 minutes for even doneness.
- Wrap ribs in foil during the last 1-2 hours if they are drying out.
- Allow ribs to rest for 10-15 minutes before cutting to let juices redistribute.
- Watch for doneness by checking if meat shrinks from the ends of bones. Also check for bend and twist – ribs should start to bend and twist slightly.
- Use a digital meat thermometer inserted into the thickest part without touching the bone. Look for 205°F for fall-off-the-bone tender ribs.
Saucing Barbecue Ribs
Adding barbecue sauce is optional but can give ribs a delicious lacquered finish. Here are tips for saucing ribs:
- Apply sauce during the last 15-30 minutes of cooking to avoid burning.
- Brush sauce on the tops only first. In the last 5 minutes, quickly sauce the bottom side.
- Pick sauces complementing the rub flavors – fruity with spicy rubs, acidic with herb rubs.
- Glaze ribs lightly – excessive sauce will make ribs sticky.
- Combine sauce types for contrasting flavors – try layering a tomato-based sauce over a mustard sauce.
- Pass extra warmed sauce at the table for guests who want more.
How Long to Cook Different Types of Ribs
Cooking times can vary based on the size and cut of the ribs:
- Baby back ribs – 1.5-2.5 hours
- Spare ribs – Around 3 hours
- Beef ribs – 3-4 hours for plates, 5-6 for dino ribs
- Country-style ribs – 2-3 hours
Use a meat thermometer and check for visual doneness signs rather than relying just on timing. If ribs seem done early, remove them and keep warm.
Serving Suggestions
Ribs make a hearty, satisfying meal. Here are some tasty ways to serve them:
- Pair ribs with baked beans, potato salad, coleslaw, or cornbread.
- Serve ribs dry or with sauce on the side so guests can choose.
- Garnish ribs with green onions, fresh cilantro, or parsley.
- Offer guests wet wipes for messy fingers.
- Have plenty of napkins and cold beers or soft drinks to quench thirst.
Storing and Reheating Leftover Ribs
Like many barbecue meats, ribs taste even better as leftovers. Here are some storage and reheating tips:
- Allow ribs to cool completely before refrigerating.
- Store leftovers in an airtight container up to 4 days.
- Slice ribs into individual bones for quicker reheating.
- Reheat ribs in a 250°F oven for 15-20 minutes until warmed through.
-Microwave single rib pieces 30 seconds at a time until hot.
- Place ribs on the grill briefly to reheat and add smoky flavor.
- Toss sauced rib meat into barbecue nachos, tacos, or pizza.
Now that you’re armed with expert tips, you can impress everyone at your next backyard barbecue with succulent, flavor-packed ribs cooked to perfection!
Frequently Asked Questions About Cooking Ribs
What is the best cut of ribs for grilling?
Baby back ribs are the most popular ribs for grilling since they cook quickly and evenly on the grill. Spare ribs also grill well and give you plenty of richly flavored meat.
Should you remove the membrane from ribs before cooking?
Yes, removing the tough membrane before seasoning and cooking helps ribs absorb more flavor and prevents them from curling up as they cook. Use a butter knife to separate it then pull it off.
What temperature do you grill ribs at?
Cook ribs over low, indirect heat between 225-250°F. This slow cooking allows the fat to render and connective tissues to break down for tender, juicy meat. Higher heat will cause the ribs to burn and dry out.
How can you tell when ribs are done grilling?
Check for doneness by looking for the meat to shrink back from the ends of the bones by at least 1/4 inch. Ribs are also done when you can twist and bend them slightly. Use a meat thermometer to check for 205°F for fall-off-the-bone ribs.
Should you sear ribs before grilling?
It’s not necessary to sear ribs, but you can if you want to develop a more browned, caramelized bark on the surface. Quickly sear each side over direct high heat just until browned, then move to indirect low heat to finish cooking.
What wood is best for smoking ribs?
Hickory and oak give ribs a classic barbecue smoke flavor. For a sweeter, more delicate taste, try smoking with apple, cherry, pecan, or maple wood chips or chunks.
Is it better to cook ribs in the oven or slow cooker?
Both methods work well, but the slow cooker gives the most fall-apart tender ribs. Cook 6-8 hours on low or 4-6 hours on high. For the oven, bake ribs covered in foil at 275°F for 2-3 hours.
Can you grill ribs from frozen?
Yes, it’s fine to grill still-frozen ribs as long as you add about 30 minutes to the total cooking time. Defrosting first helps seasonings better penetrate the meat.
What liquids can you add to foil when cooking ribs?
Apple juice, beer, cola, and water all keep ribs moist during foil cooking. For flavor, add seasonings, herbs, Worcestershire sauce, barbecue sauce, or hot sauce to the packet.
Conclusion
With the right tools and techniques like indirect grilling, low temps, rib racks, and sufficient resting time, you can achieve competition-worthy barbecue ribs in your own backyard. Cooking times vary based on the rib type, so use visual signs and a thermometer to check for doneness rather than just relying on a clock. Serve ribs with classic barbecue sides like beans and slaw. Leftovers can be stored up to 4 days and reheated in the oven or on the grill. Mastering ribs requires patience and practice, but the rewards of juicy, smoky ribs are well worth it.