Finger Lickin Good BBQ RIB RECIPE by Mary Stoecklein (2024)

FAQs

Do you bake ribs meat side up or down? ›

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.

You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees. Use two layers of heavy duty foil to wrap the meat. We recommend the following process for wrapping ribs, pork shoulder and brisket. Ribs – Put the two layers of foil on a flat surface.

Shoot for around 2 hours at 350 degrees if the ribs are uncovered. If wrapped in foil, the ribs can go for up to 3 hours at 300 degrees, or crank the oven up to 400 degrees for a briefer baking time—1 1/2 to 2 hours.

Baking. ​Place your ribs onto a wire rack meat side up on top of a baking sheet and place them in your oven at 400°F. After 45 minutes, flip your ribs and cook for another 45 minutes. By now the internal temperature of the ribs should be around 175-185°F.

If you have the time then don't worry about wrapping at all, just let the process happen naturally. But once your ribs have been in that stall stage for an hour or so you can crack up the temp and push through it. This will also help your sugar caramelise and great a delicious sweet bark on your ribs.

Most recipes call for an apple cider or apple juice wrap during the second step of the smoking where the ribs are tightly wrapped in tinfoil to tender them up. Instead of apple juice, I use a white wine and apple cider vinegar.

Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.

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.

Do Ribs Need To Be Rinsed? Carr says ribs do not need to be rinsed. “Rinsing fresh meat or poultry is unnecessary as the bacteria causing possible foodborne illnesses will be terminated with proper endpoint cooking temperature and time combination,” explains Carr.

Why spray apple cider vinegar on ribs? ›

You can spritz meat with apple cider vinegar at full strength, but I prefer to use ½ water and ½ ACV. I think it does a great job of keeping the meat moist with a crispy outside. It also adds complexity to the flavour profile by adding a subtle tartness to the crust.

Prepare early, so your ribs can go straight into the foil as soon as they are removed from the Smoker. The dull side of the foil should wrap around the meat (shiny side out). Lay the ribs meat side down on the middle half of the foil. Add ingredients to add extra flavour and moisture underneath and on top of the meat.

To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.

Meat Thermometer

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.

Place the ribs meat side down on the foil and wrap tightly. 7 – Put the ribs wrapped in foil back on the grill and increase the grill temperature to 250 degrees for 1 hour.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Place the ribs meat side up in the smoker. You can spritz the ribs every couple hours or so with a liquid such as cider vinegar, beef broth or even water. The cook on 3 bone, beef short ribs will take 8 - 10 hours total depending on size.

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.