Ribs can be intimidating for newer cooks. They are a tough piece of meat that has to be cooked just right, but ribs done right are out of this world! They are a terrific southern dinner idea. Today I’m going to teach you how to cook ribs.
Ingredients:
- ribs
- rib rub
- BBQ sauce
What Are The Different Types Of Ribs?
There are two broad categories of ribs when it comes to BBQ: beef and pork. We are going to be focusing on pork ribs today. You can use the same rubs and sauces for both types, but the cooking times would be different as beef ribs are generally thicker.
As for pork ribs, there are four main cuts you need to be familiar with. The first one you have probably heard of is baby back ribs. Before you get upset let me just say that baby back ribs do not come from baby pigs!
Baby back ribs come from the loin area of the pig which is near the backbone. This is where the “back” in baby back ribs comes from. The term “baby” refers to their short stature compared to other cuts of ribs.
Next up is spareribs. This cut of ribs comes from the underside of the pig near the belly. They have fattier meat than baby back ribs.
St. Louis style ribs are basically cleaned-up spareribs. Some of the extra meat and bones are cut off and you get a more uniform product.
The last type of ribs we’ll discuss are country-style ribs. These ribs come from the shoulder portion of the rib cage. They have more meat on them compared to the three other cuts.
The Best Way To Cook Ribs
There are many different ways to cook ribs, but I believe the best way to cook ribs is to smoke them. The mix of a good rub, good sauce, and that amazing smokey flavor makes my mouth water just thinking about it! You can’t beat a perfectly smoked rack of ribs.
Want to give smoking a try? This 30″ electric smoker from Cuisinart offers plenty of room to smoke both meat and vegetables while not taking up too much space on your porch or patio!
I’m a firm believer in the 2-2-1 cooking method for smoking ribs. You start by smoking the ribs for two hours at 225 degrees with nothing on them but the rub. It is during this time that the meat absorbs the smokey flavor.
You then cover the ribs in aluminum foil and cook them for another two hours. This allows the inside to cook and get tender while preventing the outside layers from getting burnt.
The final step is to uncover the ribs and sauce them up. When you pull the ribs out the sauce should be glazed and beautiful.
Other Ways To Cook Ribs
Smoked ribs are fantastic, but not everyone has a smoker. Fortunately, there are other great ways to prepare ribs.
The absolute quickest way to cook ribs is in a pressure cooker. The high-pressure cooking will make the ribs fall off the bone tender. You can even semi-replicate traditional ribs by saucing them and finishing them on a normal grill.
If you are looking for a good pressure cooker, check out my review of the GoWise USA electric pressure cooker.
Ribs can also be braised. By covering them in liquid and cooking them for a couple of hours you turn this tough cut of meat into a tender and juicy masterpiece.
One unique method I learned back in the day was to boil the ribs in crab oil. After boiling them, slather the ribs in sauce and finish them on the grill. This method does not create the same fall-off the bone tenderness as the other methods, but the crab oil gives the ribs a unique and delicious spicy flavor.
Finally, ribs can be cooked directly on a normal grill. This is slightly more challenging than the other methods. You have to baby them a little more as it’s much easier to ruin them on a grill.
In order to tackle this challenge, you are going to need a good grill set. This 19-piece set from Grillart has everything you need to make mouthwatering ribs on your grill.
Other Rib Tips And Tricks
When preparing ribs, I highly recommend removing the silver skin membrane from the bottom side of the ribs. Doing so allows the rub to better penetrate the meat. The membrane is also not pleasant to eat.
My personal preference when it comes to wood types is hickory. You can use anything though, including apple, cherry, or even mesquite.
Be careful cutting ribs right when they are done. Cutting hot ribs can cause the meat to shred if your knife isn’t razor-sharp. Give them a few minutes to rest and they should cut more easily.
Potato salad and baked beans are classic sides that pair exceptionally well with ribs. Throw in a couple of slices of Texas Toast and you have yourself a marvelous BBQ and a great southern dinner idea!
