Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [ribs]

The tag has no usage guidance.

0
votes
1answer
58 views

what is the time difference by pounds to slow cook pork ribs?

I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking. I plan on a cooking temperature of ...
1
vote
1answer
93 views

Is water necessary when cooking meat in a pressure cooker

I recently bought packaged pork ribs, 3.5 lbs, preseasoned with whiskey black pepper. I was planning on cooking it in an instant pot, but I'm still a bit of a novice. Should I just throw the ribs in ...
0
votes
1answer
78 views

Dry rub baby back ribs

My daughter likes dry...dry rub ribs.They come out too moist or wet when slow cooked in foil.Can I just put the rubbed ribs on a rack and cook at 200 for 5 or 6 hours?
0
votes
1answer
96 views

What is a reasonable temperature for slow cooked beef spareribs?

I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-...
3
votes
2answers
5k views

Beef rib roast - how much do the bones weigh?

I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as a percent of the total pre-cooked ...
2
votes
1answer
344 views

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do ...
6
votes
4answers
2k views

sous vide producing inedible food because of fat not rendered

I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not render from my spare ribs. The meal left me....
1
vote
1answer
134 views

First time cooking Ribs. St. Louis Style, membrane questions + more

This is my first time cooking ribs so I feel I am making some rookie mistakes. I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking ...
3
votes
2answers
7k views

Can multiple slabs of ribs be baked at once?

I need to bake 10 slabs of barbecue ribs that will be finished off on the grill. The recipe calls for baking each at 250 degrees for 2 hours. Can I bake 2 or more ribs at one time? If so, what ...
0
votes
0answers
87 views

How to prevent rib bone meat to break apart when boiled?

I have rib bone meat that is chopped to square. But when it is boiled, it starts to break apart (the meat is separated from the bone). I've tried to bind it with a string but it's not efficient and ...
0
votes
3answers
676 views

Freeze before sous vide or sous vide, defrost then sous vide

I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date. ...
2
votes
2answers
129 views

Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ...
1
vote
1answer
574 views

Foil Wrapping BBQ Ribs in Convection?

Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
2
votes
1answer
575 views

Smoking time for 6 racks (18 lbs) of baby back ribs?

I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six hours. I know I will need additional time ...
3
votes
1answer
623 views

Determining cooking time for ribs in the Texas Crutch

Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs. My method is a simple one for when I'm making a quick at-home meal. I rub the ...
3
votes
3answers
5k views

Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
2
votes
1answer
717 views

How can I tell if my raw meat has been pre-brined/injected?

I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to start fresh and brine or inject the ...
4
votes
2answers
5k views

Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two ...
3
votes
1answer
3k views

Ribs burned to a crisp following directions. What does “medium high” mean?

I'm learning about grilling by making mistakes. The instructions on some pre-seasoned "St. Louis Ribs" say the following: Remove ribs from package. Preheat grill to medium high. Place ribs on grill ...
9
votes
8answers
12k views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
6
votes
2answers
347 views

dealing with curved ribs in a flat rib recipe

I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and ...
1
vote
1answer
207 views

How to roast garlic on low temperature grill

Going to smoke some pork ribs on the grill, with a smoker box, planned temp with closed cover is about 90C (194F), but for sure less then the boiling point. This will probably take about 2:30 - 3 ...
1
vote
1answer
3k views

What is the target internal temperature of pork back ribs for maxium tenderness?

Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished. The question may be ...
3
votes
3answers
3k views

What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is ...
4
votes
1answer
522 views

Cooking ribs weirdly?

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back ...
5
votes
3answers
15k views

Is charcoal or the smoker at fault for low temperature smoking?

I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped ...
5
votes
2answers
43k views

What's the best way to cook BBQ ribs in the oven and grill?

I have some pork ribs that I want to barbecue, but being relatively inexperienced with BBQ and lacking a decent grill thermometer, I want to simplify things by cooking them partly in the oven and ...
0
votes
2answers
2k views

Oops left baby back ribs on warm instead of low for 7 hrs [duplicate]

Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
1
vote
3answers
1k views

BBQ Rib problem, need suggestions

I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven the reduce to 225 and cook for two more ...
2
votes
1answer
1k views

Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of ...
10
votes
3answers
46k views

Safe to leave oven on at 180F while at work to cook ribs?

I'm currently at work and I'm having a little panic attack. I followed a recipe that require the ribs to be wrapped in foil and cooked at 180F for 9hours. I left about 30 minutes ago and for who ...
5
votes
2answers
2k views

When smoking is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump ...
2
votes
2answers
72k views

How long to cook pork ribs in the oven?

tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bought a 6 lb. package of delicious, super-...
4
votes
2answers
2k views

Ribs in Slow Cooker, then finished on BBQ?

I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then pop them onto a charcoal barbecue to ...
2
votes
1answer
3k views

Would brining help the texture/flavor of ribs?

I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in brine before cooking, to add flavor and ...
7
votes
6answers
174k views

What is the lowest and slowest way I can bake pork ribs?

I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three ...
2
votes
2answers
3k views

What cut of short rib do I have, and how do I prepare them?

I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then ...
4
votes
1answer
225 views

Spare Ribs: spacing out the soak and the grill

A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I ...
1
vote
2answers
17k views

How do I cut and serve my ribs?

I slow-cooked spare ribs on my grill yesterday: I'm not sure if that picture does it justice, but they were very tasty. The problem I had was cutting and serving them to my family. Is there a ...
1
vote
1answer
564 views

Starting the Maillard reaction on ribs without a torch or gas stove

Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I ...
3
votes
4answers
61k views

What temperature is the “warm” setting on a conventional oven?

I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm ...
3
votes
3answers
47k views

What can I use to substitute apple juice in a preparation of ribs?

I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised ...
2
votes
2answers
1k views

How to broil a rack of goat ribs

It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do with them first, and what to put in the ...
4
votes
1answer
1k views

Lamb ribs - how to cook them

I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which does kind of work), and I've tried some ...
8
votes
4answers
67k views

What is the difference between Prime Rib and a Standing Rib Roast?

What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
13
votes
5answers
23k views

Is dry rub necessary in making bbq ribs?

Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, ...
1
vote
6answers
4k views

Artificial Wood Chips/Smoke for smoking meat

I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
9
votes
14answers
66k views

Does it make sense to parboil spare ribs before you roast or grill them?

I was thinking about doing it as a time saving device - any recommendations?
3
votes
2answers
515 views

How to avoid ridiculously salty results when brining?

Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
8
votes
11answers
171k views

What's the best way to cook fall-off-the-bone baby-back ribs

What's the best way to cook fall-off-the-bone baby-back ribs?