Yummy Ribs – Page 2

Remove the Membrane: Start by removing the thin membrane from the back of the ribs. Slide a knife under the membrane at one end of the ribs, lift, and pull it off. This step is crucial for tender ribs.
Apply the Dry Rub: Mix all the dry rub ingredients in a bowl. Coat the ribs evenly on both sides with the rub. For best results, let the ribs marinate with the rub for at least 1 hour or overnight in the refrigerator.

Choose your preferred cooking method:

Preheat the Oven: Preheat your oven to 275°F (135°C).
Wrap the Ribs: Place each rack of ribs on a large piece of aluminum foil. Fold up the edges and pour the apple cider vinegar mixture over the ribs. Wrap the ribs tightly in the foil.
Bake: Place the foil-wrapped ribs on a baking sheet and bake for about 2.5 to 3 hours, or until the meat is tender and pulls away from the bone.
Add Sauce: Open the foil and brush the ribs with your favorite barbecue sauce. Increase the oven temperature to 350°F (175°C) and bake uncovered for an additional 15-20 minutes to caramelize the sauce.

Prepare the Grill: Preheat your grill to a low heat, around 225°F (107°C), and set it up for indirect cooking.
Cook the Ribs: Place the ribs (with no foil) on the cooler part of the grill. Close the lid and cook for about 2.5 to 3 hours, occasionally spraying with the apple cider vinegar mixture to keep them moist.
Add Sauce: During the last 30 minutes of cooking, brush the ribs with barbecue sauce every 10 minutes until finished.

Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips for flavor.
Smoke the Ribs: Place the ribs in the smoker and cook for about 3 to 4 hours, maintaining a consistent temperature. Spray with the apple cider vinegar mixture occasionally to keep them moist.
Wrap the Ribs: Optional step for extra tenderness – wrap the ribs in foil with a little apple cider vinegar and return them to the smoker for another 2 hours.
Add Sauce: Unwrap the ribs, apply a layer of barbecue sauce, and smoke for an additional hour to set the sauce.

Rest the Ribs: Let the ribs rest for about 10 minutes after removing them from the heat. This allows the juices to redistribute.
Cut and Serve: Cut between the bones to serve individual ribs. Serve with extra barbecue sauce on the side and your favorite sides, like coleslaw, cornbread, or baked beans.

Marinate for Flavor: Letting the ribs marinate with the dry rub overnight will deepen the flavor.
Low and Slow: The key to tender ribs is cooking them at a low temperature for a long time.
Keep Moist: Using apple cider vinegar or a similar basting liquid helps keep the ribs moist during cooking.
Finish with Sauce: Applying the barbecue sauce towards the end of cooking prevents it from burning and adds a delicious glaze.

Enjoy your cooking journey, and get ready to savor some of the most delicious ribs you’ve ever made!

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