JulesMaximus
No Lifer
They won't be tender enough. The rub will help break down the fibers in the meat to make it tender. You really need to refrigerate them for at least 3-4 hours...preferably overnight.
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BBQ Rib Experts get in here *Cooked w/ pics*
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They won't be tender enough. The rub will help break down the fibers in the meat to make it tender. You really need to refrigerate them for at least 3-4 hours...preferably overnight.
slag
Lifer
4-6 hours for some ribs even at 200 degrees is too long. Ideally, 250 degrees, about 2-2.5 hours would be perfect since the ribs are not that thick.
I made some pork ribs this weekend and had them in for 6 hours and even with a water dish underneath, they came out pretty dry.. edible, but dry, and definitely done well
I made some pork ribs this weekend and had them in for 6 hours and even with a water dish underneath, they came out pretty dry.. edible, but dry, and definitely done well
FrustratedUser
Lifer
2 - 2.5 hours at 225F. That's what I did last time and I made 3 racks.
elektrolokomotive
Golden Member
Soak 'em in Coca-Cola overnight.
50cent1228
Platinum Member
wow
Correct, but this is irrelevant to the topic...the warm air is what cooks the meat, not the warm metal.
Regardless, the original assertion by whomever was that if you open the oven while cooking, which implies that everything is heated up, it takes a long time to recover, which isn't really true.
eplebnista
Lifer
Ditto!
The rub doesn't break the fibers down. Heat does. At around 160 degrees(internal temp) the fat and connective tissue in the meat starts to render down making them able to be pulled apart with little force.
Most hard core rib smokers will put a rub on them no longer than 2 hours before setting them on the cooker. Let them cook for 3 hours @ 225 or so, turn, and then up the temp to 250-275 for an additional hour to two hours.
The meat will be falling off the bone at that point.
well I put the rub on last night (won't have time to do it before I cook tonight) and combined the vinegar, garlic, and honey.
When I get home I'll probably have like 2.5 - 3 hours to cook the ribs. planning 2 hours in the oven @ 250 then finish off on the bbq. In the future I'll make sure it's a whole day event. longer time in the oven at lower temps!
The thing with doing stuff like pork roasts and ribs is that every slab and butt cooks different. You can have two 6 pound butts on a cooker and one can finish up a whole hour before the other other. Meat is done when it's done.
The cook time is nothing more than a guide.
The cook time is nothing more than a guide.
looks pretty good. good job!
You're right about it taking effort though. But it is SO worth it. All it takes is some practice to get it just perfect. Here's a few more tips:
1) keep a log of cook times and temperatures, it will help you a ton
2) don't use time for a measure of doneness but instead the "feel" of the ribs. You'll get this down quickly after a few times
3) make a bunch of rub, store in airtight container
4) You can get an actual smoker for the oven
5) Buy a real smoker and experiment with different woods. I like peach or apple for ribs.
You're on your way.
-edit- if the flavor was right but the texture wasn't then stick to that and just cook them longer, lower and slower..
You're right about it taking effort though. But it is SO worth it. All it takes is some practice to get it just perfect. Here's a few more tips:
1) keep a log of cook times and temperatures, it will help you a ton
2) don't use time for a measure of doneness but instead the "feel" of the ribs. You'll get this down quickly after a few times
3) make a bunch of rub, store in airtight container
4) You can get an actual smoker for the oven
5) Buy a real smoker and experiment with different woods. I like peach or apple for ribs.
You're on your way.
-edit- if the flavor was right but the texture wasn't then stick to that and just cook them longer, lower and slower..
Thanks spidey!
Oh another thing is that all the liquid that I had left over after the oven stage. It use it to keep the ribs moist on the grill. But is there a way to turn that into a thicker glaze? it had a lot of rib juice and other good stuff. I just dumped it because it was very thin.
Oh another thing is that all the liquid that I had left over after the oven stage. It use it to keep the ribs moist on the grill. But is there a way to turn that into a thicker glaze? it had a lot of rib juice and other good stuff. I just dumped it because it was very thin.
CaptnKirk
Lifer
I learned to cook ribs by indirect hear in a Weber Kettle.
You build a bed of coals on the far back side of the kettle, and let them burn down to no visible flames before putting in the ribs.
Place the ribs in the front side of the kettle so that any drips do not fall on the embers, & there will be no flare-ups.
You have everything all rubbed and primed before putting them down to cook.
Then you go for 45 minutes, turn them and go another 45 minutes.
Next you do a light brush coat of sauce, and go 30 more minutes, turn them over and brush coat the sauce again
and let thme cook for the final 30 minutes.
IF you want to add smoke chips like Oak or Mesquite, you do that in the last 2 cycles when you have put on the brush coat.
Cooking time is a total of 2 1/2 hrs - heat is indirect and somewhat irregular.
Weber Kettles are only about $ 70
You build a bed of coals on the far back side of the kettle, and let them burn down to no visible flames before putting in the ribs.
Place the ribs in the front side of the kettle so that any drips do not fall on the embers, & there will be no flare-ups.
You have everything all rubbed and primed before putting them down to cook.
Then you go for 45 minutes, turn them and go another 45 minutes.
Next you do a light brush coat of sauce, and go 30 more minutes, turn them over and brush coat the sauce again
and let thme cook for the final 30 minutes.
IF you want to add smoke chips like Oak or Mesquite, you do that in the last 2 cycles when you have put on the brush coat.
Cooking time is a total of 2 1/2 hrs - heat is indirect and somewhat irregular.
Weber Kettles are only about $ 70
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