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Are baby back ribs best cooked on the grill or in the oven?
Posted on 5/1/19 at 1:37 am
Posted on 5/1/19 at 1:37 am
I always have a hard time getting the fall off the bone tender, what do you guys suggest?
TIA
TIA
12
Posted on 5/1/19 at 5:16 am to Tunasntigers92
If I grill them, I rub them down with a lemon to let the acid tender them up.
However, the wife cooks them in the instapot. Not sure of the recipe, but they don’t take forever and they come out really tender.
However, the wife cooks them in the instapot. Not sure of the recipe, but they don’t take forever and they come out really tender.
Posted on 5/1/19 at 5:18 am to Tunasntigers92
Everyone is going to say the 3,2,1 method on a charcoal grill.
Truth is it depends on how much time and effort you want to put into it and your definition of fall of the bone.
Easiest and simplest way is in the oven @350 for 2 to 2 1/4 hours wrapped in foil tight with the membrane off the back of the ribs. The bones will be completely meat free.
When I want some smoke flavor, I will smoke them a little on the charcoal grill and then finish in the oven.
Truth is it depends on how much time and effort you want to put into it and your definition of fall of the bone.
Easiest and simplest way is in the oven @350 for 2 to 2 1/4 hours wrapped in foil tight with the membrane off the back of the ribs. The bones will be completely meat free.
When I want some smoke flavor, I will smoke them a little on the charcoal grill and then finish in the oven.
Posted on 5/1/19 at 5:58 am to Tunasntigers92
In a smoker
Posted on 5/1/19 at 6:48 am to Tunasntigers92
Mine are always fall off the bone tender. I'll remove the membrane off the inside of the racks, season them with my blend of seasonings, put them in a Dutch oven on a rib rack to hold them upright on edge, place a bit of liquid in the pot and put them in the oven for a couple hours to really tenderize them.
Then to finish them off, it's out to the grill to sear them and add the BBQ sauce to get a bit of bark on the outside.
Then to finish them off, it's out to the grill to sear them and add the BBQ sauce to get a bit of bark on the outside.
Posted on 5/1/19 at 7:04 am to Tunasntigers92
All depends, do you like baked ribs, steamed ribs, grilled ribs or smoked?
I prefer smoked and do mine on a smoker
I prefer smoked and do mine on a smoker
Posted on 5/1/19 at 7:47 am to Tunasntigers92
The key is getting them not fall off the bone tender but tender enough that it pulls off the bone with minimal effort.
Posted on 5/1/19 at 7:59 am to LSUballs
my SO just did some asian recipe in the crock pot. We did both baby back and st louis rack and it turned out incredible. We will be able to eat off it tonight which will make day 3.
Posted on 5/1/19 at 8:34 am to LSUvegasbombed
Smoker ad fall off the bone is overcooked.
Posted on 5/1/19 at 10:30 am to Tunasntigers92
I do ribs two ways and both yield very tender and delicious ribs.
Charcoal Grill - Grill a rack of ribs using indirect heat. I make a foil pouch for apple or hickory chips and place directly on the coals. Season ribs however you like, and let cook for an hour. Baste with bbq sauce, and let cook another 10 minutes. Simple, delicious, and you get the char and smoke flavor.
Oven - Season ribs and wrap tight in foil. Bake for 2 hours at 250. Let rest for 15 minutes and remove from foil, discarding juices. Raise temperature of oven to 375 and cook for one hour. Baste with bbq sauce every 20 minutes. Super tender and the bbq sauce gets very sticky and delicious.
Both ways will yield super tasty and tender ribs.
Charcoal Grill - Grill a rack of ribs using indirect heat. I make a foil pouch for apple or hickory chips and place directly on the coals. Season ribs however you like, and let cook for an hour. Baste with bbq sauce, and let cook another 10 minutes. Simple, delicious, and you get the char and smoke flavor.
Oven - Season ribs and wrap tight in foil. Bake for 2 hours at 250. Let rest for 15 minutes and remove from foil, discarding juices. Raise temperature of oven to 375 and cook for one hour. Baste with bbq sauce every 20 minutes. Super tender and the bbq sauce gets very sticky and delicious.
Both ways will yield super tasty and tender ribs.
Posted on 5/1/19 at 10:43 am to 4LSU2
quote:
In a smoker
This is the correct answer.
3-2-1, or just let them ride uncovered the whole time. I switch between both methods.
Posted on 5/1/19 at 10:47 am to Tunasntigers92
rubbed down with brown sugar and seasoning
take off the slimy weird thing on the back
325 in the oven for 2.5- 3 hours
then finished on the grill so the brown sugar makes a little bit of crunch
take off the slimy weird thing on the back
325 in the oven for 2.5- 3 hours
then finished on the grill so the brown sugar makes a little bit of crunch
Posted on 5/1/19 at 10:47 am to LSUZombie
Your ribs cook in an hour and 10 mins?
Posted on 5/1/19 at 10:58 am to TigerSaint1
Am I the only one that hates fall off the bone ribs? I like them tender and not cheery, but fall off the bone isn't that great. I realize that it's just a saying but some folks think that it needs to literally fall off the bone.
Posted on 5/1/19 at 11:03 am to LSU999
quote:I hope not many say this. That's a spare rib thing.
Everyone is going to say the 3,2,1 method on a charcoal grill.
Posted on 5/1/19 at 11:05 am to AlxTgr
quote:Are you going to be a hardass that says the 3-2-1 or 2-2-1 method doesnt work excellent for st. louis and baby back ribs?
I hope not many say this. That's a spare rib thing.
Its a great way to ensure a smokey profile and tender rib.
Posted on 5/1/19 at 11:11 am to BitBuster
quote:
Am I the only one that hates fall off the bone ribs? I like them tender and not cheery, but fall off the bone isn't that great. I realize that it's just a saying but some folks think that it needs to literally fall off the bone.
No, you are not. Fall of the bone is overcooked to me. I like them to have some pull. I want to be able to pick up the rib and eat the meat off the bone without the whole piece of meat falling off. The meat is already pretty tender and doesn't need to be cooked to death. If I want fall of the bone texture, I'll eat pulled pork.
I like them smoked and sometimes a little finish on the grill.
I don't care for beef ribs to fall off the bone either.
Posted on 5/1/19 at 11:19 am to TigerSaint1
quote:
Your ribs cook in an hour and 10 mins?
With indirect heat, the grill gets up to 350-400 degrees. Cooks fast and comes out tender.
Posted on 5/1/19 at 11:20 am to lsupride87
quote:Of course not for St. Louis. They are the same ribs as spare. 3-2-1 is overkill for baby backs. 2-2-1 or the 2-1.5-.5 is better for them IMHO.
Are you going to be a hardass that says the 3-2-1 or 2-2-1 method doesnt work excellent for st. louis and baby back ribs?
Posted on 5/1/19 at 11:27 am to AlxTgr
Well we agree then
This post was edited on 5/1/19 at 11:27 am
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