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Questions tagged [ribs]

64 questions
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Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued…
user21524
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Ribs burned to a crisp following directions. What does "medium high" mean?

I'm learning about grilling by making mistakes. The instructions on some pre-seasoned "St. Louis Ribs" say the following: Remove ribs from package. Preheat grill to medium high. Place ribs on grill and cook on medium high for 12-15 min. Flip ribs…
kojiro
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Cooking ribs weirdly?

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back in the brine if he uses sous vide? I told him…
nivek
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Ribs in Slow Cooker, then finished on BBQ?

I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then pop them onto a charcoal barbecue to brown / char when they're soft enough / cooked?
Luke
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Spare Ribs: spacing out the soak and the grill

A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I do the four hour soak the day before, and then…
David
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Ribs in oven - foil method

I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil Which will yield the most tender ribs?
Alex
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Why are my beef short ribs still chewy after 5 hours?

In short: Kamado at 250-275f Short Ribs in for 4-5 hours The ribs have a layer of meat, then a small layer of fat, and then the meat on the ribs themselves. The top layer gets reasonably soft and edible, but the main chunk of beef is much too…
Lars Panzerbjrn
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Why does barbecue sauce break down and become watery in baking

I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and thin. What do I need to remove or add to keep it thick? Thanks.
Happy Chef
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What to do with layer of fat on pork spareribs?

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub. So my…
Lars Panzerbjrn
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Beef rib roast - how much do the bones weigh?

I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as a percent of the total pre-cooked weight? Without this number it's impossible to compare…
mpoisot
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Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? Should I add one of the small marrow bones I have…
ShirleyInNJ
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What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is exceptionally fast (1:15 for six racks), and the…
Dale
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How to avoid ridiculously salty results when brining?

Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
Brh
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What temperature is the "warm" setting on a conventional oven?

I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm cooking the ribs from frozen, with two cups of water…
Kewigro
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What can I use to substitute apple juice in a preparation of ribs?

I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice. Basically it goes like…
mfg
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