I only have an oven, griddle, and grill. I want the meat to fall off the bone. I'm more of a low and slow guy, but I'm no expert. I've been looking up videos online and there seem to be a zillion experts on the perfect cook time and temp. I'd like Reddit's opinion! Going to sauce them with special BBQ towards the end. Any advice on how to make them perfectly juicy and tender so I don't make a bad impression on the kiddos?
by Alternative-Art6059
12 Comments
Season and put in a 250-275 in the oven for 4 hours then throw on a grill for glazing and get that char will be awesome I do them that way always because I live in an apartment so only a very small grill.
Should’ve started last night then, oh well
Is your grill big enough to have one burner on one side with the r8bs on the other side of the grill not above the flame?
I once cooked mine in spiced up water for a few hours first, bakend under a foil for an hour and without it for another one… they came out excelrnt and falling of the bone
drench with your preferred dry rub.
Lay on sheet trays/pan.
Fill halfway with water/liquid smoke.
Cook on 225-250 for about 2.5 hours. Take ribs out
Char on grill(about 5 minutes or until your likeness) and add your favorite BBQ sauces
Rub em, 4 to 5 hours in the oven 130c. Wrap em in aluminium foil with bit of butter and brown sugar for the last two hours. Finish em quick with a nice bbq sauce glace for 30 minutes
Oven version of 3-2-1 method.
Remove membrane. Dry rub and put 6″ portions into sealed foil pockets. 4 hours at 230’f. You can refrigerate now if you’re not eating right away. Just prior to eating remove from foil and brush with bbq sauce ( I prefer something like bullseye or sweet baby rays) spread out on a tray and roast at 325 for about 30 45 minutes until heated thru and caramelized.
I think I sort of modified this recipe to get what I do.
https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448
Whatever bbq sauce you opt for, add a can of Dr Pepper to it
i do mine cut up into three or four rib sections, individually wrapped in foil with S&P and a light coat of whatever sauce i’m going to finish with. 4 hours at 250F. then grill and finish with more sauce. they come out perfect (IMO).
3-2-1 method, just google it to get the gist of it. It’s literally a no-fail method. You can skip that 1 part and just keep it wrapped for another hour if you want to be lazy.
Also look up “competition style” ribs. Won’t be falling off the bone, but will be VERY juicy and delicious.
If you season and wrap in foil in a 350 oven for 2.5 hours they will be fully cooked and almost fall of the bone. Then just bbq sauce and lower temp direct heat on the grill. You want to glaze up the outside without charring it too much. This is the simple method I use when I don’t have a smoker. Otherwise smoked ribs are unmatched.
Make sure you remove the membrane, get it started with a knife then use a paper towel to grip it and pull. Salt it for around 5 hours, pat dry with paper towel. Use dry rub with binder, my favorite is called Memphis dust by MeatHead and I use mustard for a binder. Rub can be put on any time, only the salt will penetrate the meat.
Depending how fall-off-the-bone you want it will depend how you cook. Roughly 6 hours at 225-250 unwrapped will get you some good pull. If you want the meat to fall right off then do 3 hours unwrapped, 2 hours wrapped, and 1 more hour unwrapped. If it’s a charcoal grill you can attempt a smoke with apple or cherry wood chips. If it’s propane, then id cook it in the oven and finish on grill for last hour but just remember you need to use indirect heat on the grill. The last 45 min is also when you can baste them with the sauce.