Ribs
Tender ribs need controlled heat, not panic.
Ribs vary by cut and thickness. Use time as a planning range and texture as the final decision.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Remove membrane if preferred and season evenly.
- Cook bone-side down with indirect heat.
- Wrap part way through for softer ribs, or leave unwrapped for firmer bark.
- Sauce near the end so sugars do not burn.
- Rest briefly before cutting between the bones.
Avoid
Common mistakes.
Running the BBQ too hot early in the cook.
Adding sugary sauce too soon.
Skipping the rest.