You don’t need an oven when you fall off the bone ribs.It’s not necessary to cook perfect ribs every time, as long as you know the simple sciences behind the cooking, since expensive smokers and grills can help lend a classically smokey flavor to the meat.
Step 1: Before cooking, remove the meat from the fridge.
A temperature shock that makes the outsides of the ribs cook faster than the inside is prevented by letting the meat warm up to room temperature.Think of the bones like mini ice cubes, staying cold for much longer than the meat, and you’ll see why it’s important to warm the whole thing up before cooking.You don’t want to put the ribs in the oven before they warm up.
Step 2: Cut the back of the ribs with a small knife.
It can be sticky, but it should peel off.Pull the slit along the top of the membrane and the bones to get rid of it.It prevents your flavors from penetrating the meat, which is why it is tough to chew.
Step 3: You can mix all of the ingredients to make a dry rub.
The salt and sugar work together to help keep the meat moist, which is important to fall off the bone ribs.Put the spices and sugars in a container with a fork.Purchase your own dry rub from the store or use the recipe above.Specialty “smoked salt” can be used to get a smoky flavor.
Step 4: Rub your dry rub into the ribs.
If you want to cover the ribs, use a generous amount of your spice and sugar mixture and rub it into the meat.If you’re going to be grilling, smoking, or making your own sauce, you need to set aside some dry rub.
Step 5: If not using a smoker, sprinkle and rub ribs with liquid smoke.
If you’re cooking in the oven or using a propane grill, this is a great way to get smoky flavor without the hassle.You can skip this step if you don’t want a smokey flavor.
Step 6: If you don’t want to buy a BBQ sauce, make it on the stove top.
If you already have a favorite sauce, you can use it.The following recipe is simply mixed into a sauce pot, then cooked at a low boil for 20 minutes.
Step 7: The oven should be at 250F/ 120C.
For the juiciest ribs, you want a slow, even cooking temperature for the first few hours.It is much easier to cook with an oven than it is with a smoker or large grill.The ribs can be finished in the oven or on a grill, meaning you can still get a smokey flavor after tenderizing the meat.
Step 8: A pouch for the ribs can be created with a large piece of aluminum foil.
You want enough foil that the ribs are wrapped up, but there is still room for steam in the foil above them.Don’t completely close the ribs.
Step 9: The juice from half a lemon should be put over the ribs.
There are two jobs for these cooking acids.Liquid for the steam helps keep the meat moist as it cooks.Second, they help tenderize the meat faster than cooking alone, breaking down tough tissue for truly fall off the bone ribs.
Step 10: Leave room for steam and cook for 2 hours on a baking sheet.
Resist the urge to open the oven while the ribs cook.You want to keep a consistent heat and steam for tender ribs.
Step 11: Pour the liquid into a heat-proof container after removing it from the oven.
Get ready for some juggling after the first two hours are over.When opening the foil, be careful as it will be hot.Remove the foil from the pouch and save the juices.The oven shouldn’t be turned off just yet.
Step 12: If the ribs are tender enough to push a toothpick through, turn the oven up to 500F/260C.
If they’re still tough, put the ribs on the baking sheet and check every 15 minutes to make sure they don’t get pierced.Put them in the oven if they are already tender.If you want to finish the ribs on the grill, set the burners to high and then click here for the rest of the recipe.They can be finished in the oven.
Step 13: The oven rack needs to be moved to the top position.
The hottest part of the oven is at the top.We have a rich, carmelized sauce on our side.
Step 14: If you want to smother your meat, mix your BBQ sauce with the juices from the ribs.
Once the meat is tender and cooked, cover the ribs thoroughly with this sauce and spice mixture.
Step 15: Return ribs to the oven.
Make sure the ribs face upwards.The final stage will crisp up the edges, brown the meat, and bring out an incredible final flavor.
Step 16: The grill should be set up with a direct and indirect zone.
When you grill, you should have one area that is directly over the flame and another that only warms the air in the grill.If you have a charcoal or wood-fired grill, you should set it up so that half of it is covered in briquets and the other half is empty.If you turn on one burner, you can leave 1-2 burners off.This can be done if you have a second rack on the grill.
Step 17: The grill should be heated up to around 215F/90C.
All grills are different, so this usually means the medium-low setting.You can hold your hand over the grill for about 10 seconds if your grill doesn’t have a thermometer.
Step 18: Add a few handfuls of BBQ smoking wood, like cherry or apple, to the flame and wait until it smokes.
If you don’t want to smoke wood, you can sprinkle liquid smoke over the ribs and rub it into the meat.If you use a propane grill, fill the smoking tray with wood instead of directly adding it.
Step 19: The ribs should be cooked over the smoke for 3 hours.
It’s important to save as much smoke as possible.You will open the grill occasionally, but this is explained below.
Step 20: If you want to mist the ribs in apple juice, use a spray bottle.
This juice provides a light sweetness and tenderizes the meat.These extra tender ribs are often referred to as “St.”Louis-style.”
Step 21: The ribs have a small opening at one end.
The ribs are hot and you want to get them back in the grill quickly.If the grill needs a new chimney of charcoal to stay hot, this is the best time to add it.
Step 22: Put 1/2 cup of apple juice into a pouch and cook it for an hour.
The steam cooks the meat to get it to fall off the bone.
Step 23: Remove the ribs and cook them once more.
This is the final sign that they are done, and only requires a quick final blast of heat.It can take another 1-2 hours.The ribs should be sprayed with apple juice every hour.
Step 24: Put the ribs in a cooler and keep them in aluminum foil.
The next step requires cranking the heat up significantly on the oven, but you don’t want the ribs to get too hot.Wrap them in foil to keep them hot while you get the heat up.When lifted, they are done when they bend slightly.Until they’re delicious, they still have one more stage.
Step 25: Add a full, hot chimney of charcoal if you want to crank the heat to high.
All you’re looking for is quick sear on the grill, as it should be raging hot at this point.Make sure the grill is as hot as he can get.
Step 26: After brushing the ribs liberally with BBQ sauce, cook them meat-side down for a few minutes.
You just want the sauce to be thick around the meat and start to cook.Remove the meat and serve it.