Doing this runs the risk of letting the meat dry out, so try to BBQ smoke them if you can. See my guide to meat smoking times and temperatures. This is the ideal temperature that breaks down all the connective tissues that account for their lack of tenderness.
As opposed to a charcoal grill, a gas grill is ideal for fast cooking. So, you will definitely be working with high temperatures here. Needless to say, the temperature will also be impacted by various factors such as whether the ribs are wrapped in a foil or not. This way, you will only need some 1 to 2 hours to break much of the connective tissues making them tough.
After about 2 hours, watch out for a deep color and wrap them in a foil to allow some steam to escape. You can then take them back to the grill and cook for 1 to 2 hours or so. Ribs that ready to eat should have a tan or white color. They may have a little pinkness near the surface but the center of the meat must always be white or tan.
The ribs should easily break away from the bone when you tear them with your teeth source. There might be a slight cracking sound too. Taste will vary depending on the type of meat. However, cooked ribs will be tender and sweet to taste. A good sauce will keep your pork ribs moist and… Carefully pick up your ribs using tongs or heat resistant barbecue gloves. You can either bounce them or bend them gently. Cracks should begin to appear on the surface of the meat between the bones.
When the ribs nearly break in half from this test, you know they are pretty much there. If only a shallow crack appears, give them a little longer. A variation that avoids breakage, is to try carefully pulling two parallel bones away from each other. If not, cook for a little while longer. When the pork is cooked past degrees, it begins to dry out and resemble sawdust more than anything else. This is a normal reaction, and it will remain even when the pork is fully cooked. When about a quarter inch of the bones are visible, then the ribs are probably ready to be taken off the grill.
This increases your risk of overcooking the meat by a wide margin. To begin, grasp one end of the rib rack with a pair of sturdy tongs. Lift the rack and gently bounce it up and down. If the meat develops a deep crack down the middle, then the ribs have probably reached the proper temperature.
If the fissure is just beginning to show but still relatively small, continue to cook the ribs until the crack becomes more visible. For a visual demonstration, take a look at this video tutorial. The first thing you need to do before you get to work is to decide what kind of smoker you are….
Learning how much charcoal to use when firing up your grill or smoker is a vital skill to master. How much…. I am doing two racks of baby back ribs in a vertical electric smoker. I am using method with the foul wrap for the 2hrs. Do I need to prep them the night before or the day of the smoke? Want them moist. Going to preheat smoker to to cook for 2. Do I baste? Foil Wrap with brown sugar, butter and apple cider for 2 hrs F. Then remove from foil put bbq sauce on cook for an 1hr.
All the answers you need are here. Your email address will not be published. Skip to content. Joe Clements July 6, March 5,
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