Eating juicy, flavorful ribs is one of life’s greatest pleasures. When properly seasoned, ribs transform from tough slabs of meat into succulent, melt-in-your-mouth masterpieces. If you want to learn how to take your ribs to the next level, you’ve come to the right place. We’re going to walk you through everything you need to know to season ribs like a pro.
Choose Your Ribs Wisely
The first step is selecting high-quality ribs. Look for ribs with deep red meat and a nice layer of fat. The fat bastes the meat while cooking, keeping it tender and moist. The most common rib types are:
- Baby back ribs – From the upper ribcage near the spine. They’re curved, leaner and more tender. Excellent for grilling.
- Spare ribs – From the belly and side of the pig. Meatier with more fat. Great for smoking and braising.
- St. Louis ribs -Trimmed spare ribs. Rectangular shape with the brisket bone and skirt meat removed. Very flavorful.
- Beef ribs – Usually plate ribs cut from the cow’s belly. Massive in size with lots of marbling.
No matter which type you choose, select racks that are moist, shiny and have some flexibility without being mushy. Avoid bones protruding through the meat.
Trim Off Excess Fat
Trimming is essential for evenly cooked ribs. Use a sharp knife to remove any hard fat around the edges and underside of the rack. Be careful not to cut into the meat. Only trim off tough, globby chunks. Leave a thin layer of fat for moisture.
Peel Off Membrane
On the back of the rack is a papery silver skin membrane. It can cause ribs to curl during cooking. To remove it, slide a butter knife under the membrane at the end of the rack. Grab a hold of it with a paper towel and peel it off slowly. This step is optional but recommended.
Apply a Dry Rub
Dry rubs are spice mixtures that infuse ribs with flavor. Make your own or use store-bought. Apply the rub generously on all sides of the rack. Gently pat and press so it adheres. Let the ribs sit for at least 30 minutes, or ideally overnight. The longer the rub sits, the deeper the flavor penetrates.
Some classic rub combinations:
- Brown sugar, chili powder, cumin, garlic and onion powder, salt and pepper.
- Paprika, brown sugar, cayenne, dry mustard, salt and pepper.
- Ancho chile powder, coffee, cumin, oregano, garlic powder, salt and pepper.
Brine for Extra Juiciness
For ultra moist and seasoned ribs, try brining before applying the rub. Make a saltwater solution (1/2 cup salt per gallon of water). Submerge ribs and refrigerate 1-2 hours. Discard brine, rinse ribs and pat dry. The salt penetrates deep to season and retain moisture.
Marinate for Flavor
Another way to infuse flavor is marinating ribs overnight in a ziplock bag set in a baking dish. Try marinades like:
- Apple cider vinegar, olive oil, garlic, Worcestershire sauce, brown sugar, salt and pepper.
- Soy sauce, honey, chili paste, lime juice, ginger and garlic.
- Beer, mustard, chili powder, cumin, coriander and brown sugar.
Maintain Low, Slow Heat
The key to tender, fall-off-the-bone ribs is low, indirect heat. Ideal cooking methods are smoking, baking and grilling with the lid closed. Shoot for 225-250°F, adjusting temperature as needed.
For smoking, use wood chips like hickory, pecan, applewood or mesquite to add flavor.
On a gas grill, put ribs over unlit burners with wood chips in a smoking box or foil pouch.
In the oven, place ribs meaty-side up on a rack in a roasting pan. Add a cup of water to the bottom to help steam.
Check Doneness
Depending on thickness, ribs take 4-6 hours to become fork tender. Check often and rotate for even cooking.
Test doneness using the bend and twist method. Grab both ends of the rack with tongs and gently bend it sideways. If the meat cracks slightly, it’s done.
An instant-read thermometer inserted into the thickest part should read 195-205°F when finished.
If the ribs start to burn or dry out, tent them with foil and lower heat.
Sauce or Serve Dry
For saucy ribs, brush with BBQ sauce during the last 15-30 minutes of grilling so it caramelizes.
Or skip sauce and serve dry ribs seasoned solely with spice rub. Both are mouthwatering options.
Let ribs rest for 10-15 minutes before cutting into individual ribs. Slice between bones with a sharp knife.
Storage Tips
Refrigerate leftover ribs in an airtight container up to 4 days. Reheat gently in the oven or on the grill.
Raw seasoned racks will keep 1-2 days in the fridge. Freeze uncooked ribs up to 4 months for later use.
With these simple steps for preparing and seasoning, you’ll be sinking your teeth into the most succulent, flavor-packed ribs ever. Experiment with different woodsmoke flavors, rubs and sauces. The possibilities are endless when you know how to season ribs right!
Frequently Asked Questions
How long should I cook ribs?
Most slabs of ribs take 4-6 hours to become fork tender. Baby backs cook faster while meatier spare and beef ribs take longer. Use the bend test and thermometer to check doneness.
Should I remove the membrane?
Removing the papery membrane before seasoning helps ribs cook more evenly. But it’s optional if you don’t mind some curling.
What’s the best way to reheat ribs?
Gently rewarm leftovers in a 225°F oven for 20-30 minutes until heated through. You can also quickly grill for 5-10 minutes per side. Avoid microwaving which makes the texture mushy.
Can I freeze cooked ribs?
Yes, fully cooked ribs can be frozen in an airtight container up to 4 months. Thaw in the fridge before reheating.
How much sauce should I use?
Use sauce sparingly during the last 15-30 minutes of cooking so the meat isn’t overpowered. Or glaze lightly just before serving.
What spices go well in a dry rib rub?
Classic rub spices include salt, pepper, chili powder, cumin, brown sugar, paprika, garlic and onion powder. Tailor yours to your taste preferences.
Should I brine or marinate ribs?
Both brining and marinating are optional ways to boost moisture and flavor. Dry rubs also deeply season the meat. Choose based on your time and preferences.
Conclusion
Mastering how to season ribs is one of the most valuable skills any barbecue aficionado can have. With the right prep, rubs, cook time and temperature, you can achieve competition-worthy results right in your own backyard. Pay close attention to selecting quality ribs, trimming excess fat, applying a flavorful dry rub and utilizing low, indirect heat. In just a few hours, you’ll have fall-off-the-bone ribs the whole family will devour. The secrets shared above will help guarantee barbecue bliss. Now get out there and start making the ultimate ribs!