How to Make Tender Smoked Ribs

How to Make Tender Smoked Ribs


Creating the perfectly tender smoked ribs is a challenge all grilling and outdoor cooking connoisseurs face, and many are never quite satisfied with their creations, always feeling they could have gotten their pork ribs just a little more tender or a tad bit more flavorful. If you are looking for a way to kick your recipe up a notch, take a look at these tips and see if any of them are missing from your smoking regimen. You might be surprised how simple it is to make a tiny change and find complete satisfaction in your next set of smoked ribs.

First, consider the time and temperature of your smoker. How warm are you keeping the enclosure while smoking ribs? The basic recommendation is to maintain a temperature of around 200 degrees Fahrenheit. This is optimum for tender, juicy spare ribs. However, if you keep the heat just slightly lower – no more than 5-10 degrees under this – you may actually be able to get the meat just a tiny bit more tender. Of course, in order for this to work, you’ll also have to cook the ribs for longer. No matter what type of wood chips you use for your smoked ribs, you’ll want to cook them for at least four hours. This will make them tender and juicy, as well; however, if you can work six hours out of them with the lower temperature and not risk overwhelming them with too much smoke or overcooking them, this will create fall-off-the-bone smoked ribs.

Another considerations when smoking ribs is the rub that you use. Are you using a wet baste or a dry rub for flavoring your pork ribs? If you are using a moist baste, make sure to coat all sides of the ribs generously, since you don’t want them to dry out in the heat and smoke with which they’ll be inundated. If you are using a dry rub, be sure to baste the entire rack of ribs with yellow mustard prior to applying your spices. This accomplishes several things. First, it helps the spices stick to the smoking ribs better. It also helps to open up the meat to absorb the flavor of the spices. In addition, it tenderizes the meat even further for juicy, flavorful, soft ribs.


Prior to applying your spices, you’ll want to treat your pork ribs properly. Doing so will aid in creating the most tender ribs you can imagine. Start by rinsing the entire rack of ribs off with cold water. Then, make sure to remove the membrane from the back of the pork ribs. This membrane toughens the meat and also acts as an obstacle to absorption of smoke and spices. Once the membrane is off, rinse the ribs again, then pat dry with paper towels. Now that they are ready to go, one final step will assure you that the ribs won’t end up too tough: let them rise to room temperature prior to cooking. Cold or frozen meat doesn’t retain natural juices when cooked as well as warmer meats.

Within these tips, you are sure to find something new to try to add just a little extra something to your next set of smoked ribs. If you’ve left out more than one of these steps in the past, don’t go overboard and try everything at once. Take it one step at a time, testing out each solution to see how much closer you get to the perfect set of ribs. Of course, that’s just another excuse to enjoy your smoker and eat your favorite summer food over and over again this season!

2 comments:

  1. Anonymous1:58 PM

    You nailed it my friend.

    ReplyDelete
  2. Anonymous9:13 AM

    I'VE SMOKED RIBS FOR 6 YRS NOW DONE JUST ABOUT EVERYTHING U SAID BUT PUT THE MUSTARD ON THE RIBS. I MARINATE MY RIBS OVERNIGHT THEN IN THE MORNING I PAT THEM DRY PUT THEM ON THE SMOKER. I SMOKE THEM FOR ABOUT 3-3.5 HRS AT 225 THEN I WRAP THEM IN FOIL TO RETAIN THEIR JUICES FOR ABOUT 2 HRS. THERE U GO JUICY FALL OFF THE BONE RIBS

    ReplyDelete

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