Pork ribs are among the top choices of ordered meats in restaurants. Those who love bar-b-que love cooking a slab of ribs for any occasion. But there is nothing better than to sit down and enjoy those mouth-watering pork ribs, and the sauce or seasonings used makes a world of difference in the flavor.
People want to know what the best way is to BBQ pork ribs. It is all within the preference of those cooking and eating them. The standard methods are indirect grilling on a BBQ pit (gas or grill), in the oven, and in the smoker.
How Long to Cook Ribs?
There are different methods to discuss how long it takes to cook ribs. Naturally, the smoker will take the longest, along with the indirect grilling, because the heat is not directly under the meat. Using the oven takes the shortest time, but the joy of cooking ribs is the cooking process. Let’s look at each way to cook ribs to meet the USDA standards of a safe internal temperature of 145 °F.
Indirect Grilling on a Gas or Charcoal Grill
Indirect grilling is when the flames or heat of the charcoal is put to one side of the grill while the meat is cooked on the cooler side or the side without the flame. For gas grills, turn off one burner if there are three burners (preferably the one in the middle). If there are four burners, shut the two middle ones off. The ribs go in the middle of the grill.
Charcoal burners, pour the coals to one side of the grill, and place the meat on the opposite side. The goal is an internal temperature for the pit (charcoal or gas) set to 300 °F. Lower heat is required to keep the meat tender. The goal is to reach a thick internal part of the meat at 190 °F. Don’t let the USDA minimum confuse you. It is meant for the safest minimum temperature. The ribs are far from done to perfection if it is still at 145 °F. Another critical thing to remember is to never cut into the meat until the meat settles for several minutes. The inside of the meat is still cooking once removed from the heat, and all the good juices are lost forever if cut before the settling process.
When cooking ribs, the time frame depends on how many pounds of ribs are thrown onto the grill. It should take about 2 – 2/2 hours at a low and slow pace, with an additional hour or two covered with aluminum foil. For a crispy crust outside the pork ribs, turn the burners or add more hot coals to 375 °F and cook for several minutes after the minimum temperature is met with the meat directly on top for the last few minutes.
Cooking Pork Ribs in a Smoker
Cooking in a smoker is almost compared to indirect grilling because the smoke is what cooks the meat. The longer it cooks slowly, the more fall off the bone and tender it will turn out. Setting the smoker to 300 °F, it will smoke for 2 1/2 hours, and it is recommended to wrap it in aluminum foil and smoke for another hour and a half.
Cooking Pork Ribs in the Oven
Cooking in the oven is the most convenient and fastest way to cook pork ribs. The only downside is the loss of the perfect smokey flavor. It is wise to use a roasting rack in the oven when cooking ribs and set the temperature to 350 °F. You can expect a cooking time of 3 – 3 1/2 hours at this temperature. It is best to cook it unwrapped for the first half, then cover it for the last hour or two. This will keep all the juices in check and give the perfect slab of ribs.
So, Which is Better: Oven, Grill, or Smoker?
It is best left to the opinion of the person cooking and eating the pork ribs. The oven is the fastest and has less cleaning up after. If time is not a problem, cook with the grill or smoker, so the smoked flavor is added to the ribs.
It takes a bit longer, and the clean-up is tougher when cleaning the grill or smoker. The bottom line is that the smoke will enhance the flavor, and it does not take much to keep an eye on it every hour and the last 30 minutes of cooking.
Advice When Adding BBQ Sauce to Pork Ribs
Putting the bone side down on the grill or in the oven keeps the fat on top of the ribs moist as it cooks. There may be times when the cook does not want a crispy crust. This is when they will have to baste the meat. Many people run to the BBQ sauce, but there are some warnings to take note.
Wait to add the sauce until the last 20 – 30 minutes of cooking. The sauce will burn long before the meat will, and it could leave the crust too hard to chew. Another problem is that the taste of burnt BBQ sauce will not be good for the ribs.
Some other rubs and marinades are used before the meat hits the grill or oven. They add the basics for the seasoning, but it is not wise to overdo the ribs with seasons, especially when using BBQ sauce.
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