The Secret to Tender Ribs

Cooking ribs is considered an art among many BBQ pit masters but by following a few simple tips you can cook fall-off-the-bone ribs at home too!

Removing the Membrane

Many people who haven't cooked ribs a lot don't realize one of the most important steps for tender meat, removing the membrane. On the back of a rack of ribs there is a thin membrane that when removed will greatly enhance the quality of your meat. Ribs that are chewy are either because they weren't cooked long enough or because the membrane was not removed.

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Low and Slow

You've probably heard the term before and it means exactly what it says. Cooking your meat on a lower temperature over a long-period of time will produce the best ribs. The meat will be so tender it should fall completely off the bones. How you choose to cook is a personal preference, some folks will keep the heat very low around 135 degrees and smoke the meat for 48 hours. If you keep the heat around 180 - 275 degrees and leave the rack wrapped in foil, typically you can produce tender ribs around 4-12 hours depending on the size of the rack.

Let the Meat Rest

With any meat you cook it is crucial to let it rest after it finished. Keeping it covered or wrapped in foil will trap the heat content but the meat itself with have a chance to tender up. It is important to let the meat rest at least 10 minutes or more.

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