Gather ’round and listen up – today we are sharing the hidden secrets to creating the best tasting ribs you’ve ever had! This is the first installation of our newest blog series that covers everything you need to know about grilling. Grilling season officially kicks off Memorial Day Weekend, and throughout the summer we’ll be sharing the juiciest info that will make you a grilling guru! Today, we are uncovering all you need to know to make the perfect ribs.
Choose Your Choice
There are several types of ribs, including baby back ribs, spare ribs, and St. Louis-style ribs. Choose the type that suits your preference and cooking method. Baby back ribs are tender and lean, spare ribs have more fat and flavor, and St. Louis-style ribs are meatier and slightly fattier. When you’re making your purchase, typically one slab of baby backs will feed two adults. For spare ribs, you can figure one slab for three people, since they are larger and meatier.
Preparation Station
Here comes the fun part – getting the ribs ready.
- Remove the membrane: On the bone side of the ribs, locate the thin membrane covering the bones. Use a butter knife or your fingers to loosen a corner of the membrane, then grab it with a paper towel and pull it off completely. Removing the membrane allows for better seasoning penetration and tenderness.
- Trim excess fat: Trim any large pieces of fat from the ribs, but leave some fat for flavor and moisture.
It’s Seasoning Season
For perfectly flavorful and tender ribs, season them with Weber® seasonings, of course!
- Dry rub: Apply a generous amount of dry rub seasoning to both sides of the ribs. Any Weber® Seasoning flavor will work!
- Let the ribs sit: Allow the seasoned ribs to sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
It’s Decision Time – What’s Your Cooking Method?
Because it’s grilling season and obviously this blog series’ focus is grilling, that’s our preferred cooking method. But that’s not the only way to get perfectly cooked ribs – you can also smoke them or stick them in the oven (if the weather is bad)!
- Grilling: Preheat your grill to indirect medium heat (around 275-300°F or 135-150°C). Place the ribs bone-side down on the grill and cook for about 2-3 hours, depending on the thickness of the ribs, flipping them halfway through. Use wood chips or chunks for added smokiness. The tender, fall-off-the-bone ribs of your dreams occur when they’re cooked low and slow. So the key here is patience!
- Smoking: Set up your smoker according to the manufacturer’s instructions and preheat it to around 225-250°F (107-121°C). Place the seasoned ribs directly on the smoker racks and cook for 4-6 hours, maintaining a steady temperature and adding wood chips or chunks as needed for smoke.
- Oven: Preheat your oven to 275°F (135°C). Place the seasoned ribs on a baking sheet lined with aluminum foil, meat-side up, and cover tightly with foil. Bake for 2-3 hours until the meat is tender, then remove the foil, brush with barbecue sauce if desired, and broil for a few minutes to caramelize the sauce.
Are They Ready Yet?
- The ribs are done when the meat is tender and easily pulls away from the bones. Use a meat thermometer to ensure the internal temperature of the ribs reaches 190-203°F (88-95°C) for optimal tenderness.
Give ’em a Rest
- Let the cooked ribs rest for about 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat for maximum flavor and juiciness.
- Serve the ribs with your favorite barbecue sauce, coleslaw, cornbread, or other sides for a delicious meal!
What’s Your Recipe?
Maybe you have a great rib recipe you’ve been eager to try, and if that’s the case, then sounds like you’re ready to go! If you’re not sure where to start, give this one a try! Stay tuned for more great grilling gossip this summer – we can’t wait to spill all the secrets! Until then…
XOXO,
Gossip Grill
