Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Steven’s bookBest Ribs Ever. My brand-new Weber Performer—I didn’t own a smoker in those days—and I turned out slab after slab of ribs during the spring of 2005, which I would vacuum seal and pack with frozen gel packs and overnight to Steven’s home in Miami. Pastrami Ribs. Mint Julep Ribs. Even tongue-in-cheek Rabbi’s Ribs.
But my absolute favorite ribs were Cousin Dave’s Chocolate-Chipotle Ribs. What a hit they were at that year’s Fourth of July bash! They were slathered in an irresistible wet rub featuring chipotle chiles, fresh lime juice, and just the right dose of heat-taming chocolate, much like Mexican mole, then indirect grilled at a fairly high temperature—325 degrees with soaked wood chips for about 2 hours. Those were good bones. Superlative bones. Why have the ribs I’ve made lately not measured up?
I’ll tell you why. Because I was seduced, as were many barbecuers, by the 3-2-1 method. That’s where you smoke the ribs for 3 hours at 225 degrees, wrap in foil for 2, then unwrap and sauce for the last hour. What was I thinking? The meat was tender, almost bordering on mushy. The bark was soggy after its steam bath. And the flavors were what I can only describe as washed-out. The 3-2-1 method and I are officially parting ways. I’m going back to the lessons I learned when testing recipes for the rib book. Are you with me?
This year’s Fourth of July guests are going to be treated to the ribs they remember. And with shorter cooking times at higher temperatures, I can turn out 12 racks of righteous ribs in about 6 hours in advance of the party. (I can cook four racks of ribs at a time using Steven’s Best of Barbecue rib rack.) And the next time a new fad comes down the pike, I won’t be so quick to jump on board. Here are a few of my rib tips:
• Use a butter knife to loosen the tough membrane on the back of the ribs (called the pleura). Wiggle the blade under the membrane on one of the middle bones and lift it upward. Use a dry paper towel to tear off the membrane. Be patient. Sometimes, it tears. You can skip this step—some barbecuers do—but the membrane isn’t edible and impedes the absorption of smoke and spices.
• Apply dry rubs generously just before grilling or smoking the ribs. If allowed to sit for several hours, salty rubs will begin to cure the meat, toughening it. Work over a rimmed baking sheet to contain the mess.
• “Moisturize” the ribs before cooking by slathering them with a paste made with cheap yellow mustard (Steven prefers Dijon) and a bit of Worcestershire sauce. Mayonnaise is another option; both lay down a base layer of flavor, but neither are perceptible in the final taste of the ribs.
• You can buy “St. Louis-style” ribs—spare ribs that have the sternum, cartilage, and rib tips removed—but it is easy and usually cheaper to trim a rack of spares yourself. Use the trimmings to flavor beans or collard greens.
• Create a humid environment in your grill or smoker by placing a foil pan full of water or fruit juice underneath the ribs. Or you can fill a food-safe spray bottle with water or another liquid (like apple cider) and periodically spray the ribs to keep them from drying out.
• Test for doneness by inserting a toothpick between bones. It should go in easily. Alternatively, pick a rack of ribs up in the middle with tongs. If the meat begins to shred where it’s held by the tongs, the ribs are tender. The shrinkage of meat from the bone is another sign of doneness: the meat should recede from the ends of the bones by about 1/2 inch.
• Generally, apply barbecue sauce, if using, to the meat the last few minutes of cooking. Most sauces contain sugar, which will easily scorch if exposed directly to the flames and heat.
• Use a sharp knife to slice between the bones (I like to work from the back side as it’s easier to see where to make the cuts) to avoid shredding the meat.
I hope you try Cousin Dave’s Chocolate-Chipotle Ribs. If you do, please share your impressions with us on Facebook, Twitter, or Instagram.
Click here for the fail-proof 3-2-1 method for cooking ribs.
Place the ribs bone-side down, on the cooler part of the grill (indirect heat). Cover and cook, rotating the ribs once, until the meat is tender and pulls away from the bones, about 2 hours.
The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!
This is because ribs are naturally tougher than a lot of other meats, so you need to break them down slowly through cooking. Low and slow works best for this because it gives the meat plenty of time to break down and become more tender—without losing all its moisture in the process.
Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.
Generally, Pork ribs benefit from a lengthy cook time over low temperature. So don't just chuck them in the oven immediately and you don't have to necessarily use the grill from start to finish. It can be hard to control the temperature if you're not experienced enough which will result in burnt and tough meat.
Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill.2 hours wrapped in foil, still cooking on the grill.1 hour of cooking, unwrapped and slathered in barbecue sauce.
Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
Because ovens have controlled temperature you are less likely to overcook or under cook your ribs. You can also put the ribs in the oven and leave them as the heat will be even the entire time that they are inside. Ovens also have the added benefit of cooking faster than BBQ.
Place ribs on top then cover tightly with more foil and bake for 3-1/2 hours (add more time if your ribs are larger then 2-1/2lbs.) Remove foil, drain any excess liquid from the pan, then brush BBQ sauce on top and bake for 30 more minutes, or until top is slightly caramelized. Slice then serve.
Baby back ribs require more delicate treatment so they don't get overcooked and tough, so should be cooked at lower temperatures—no higher than 300 to 325 degrees Fahrenheit for about 1 hour if uncovered, like in our Tuscan Ribs or Baby Pork Ribs.
If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.
Anything under that temperature and your ribs will be chewy, stringy, and tough. At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.
This method entails smoking them for the first 2 hours directly on the smoker rack. After 2 hours, wrap the ribs in aluminum foil and baste on BBQ sauce and let them smoke for 2 more hours. For the last hour of smoking, remove them from the aluminum foil and then apply BBQ sauce directly to the ribs.
The initial 2 hour step is where the smoke flavor gets into the meat, the middle 2 hour step is where the super tenderizing takes place. The last 1 hour step is where the crust develops on the outside.
The steam from the liquid will keep the ribs from drying out. Basting the ribs every 45 minutes to an hour will really help the smoke particles cling to the meat and form a beautiful red mahogany smoke ring. With these powers combined, you'll end up with juicy, tender ribs every time.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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