Q: What kind of ribs should I use?

A: The most popular choices are pork spare ribs and beef short ribs. Spare ribs come from the belly of the pig and tend to be fattier with lots of meat between the bones. Short ribs come from lower down on the ribcage and contain more bone than meat. Both varieties benefit from slow cooking over low heat to break…

Q: Do I need to remove membrane before grilling?

A: Removing the thin membrane (also called silver skin) along the underside of spare ribs makes them easier to eat and helps seasoning penetrate better. Use a butter knife or spoon handle to loosen an edge, then grip it with paper towel for leverage as you peel it off in one piece.

Q: Should I marinate my ribs overnight?

A: While marinating can add flavor elements, sometimes liquid marinades can make meats mushy if they are too acidic. Dry rubs usually work best for grilled meats...but go ahead & try both methods til you find out what works best for your taste preferences. If using a wet marinade less is always more - no longer than 4 hours generally…

Q: How long do I cook my bbq'ed yumminess?

A; Ribs take time & patience -- but hey good things come those who wait! Low-n-slow style tends towards success here due primarily because anything rushed equals dryness & chewiness. Aim to grill over low heat for several hours, flipping the ribs occasionally and basting with sauce in the last hour of cooking until fork tender texture is achieved.

Q: What's the best way to tell when they're done?

A: Although time is important when BBQing, it can produce unpredictable results -- better yet let thermometer be your friend & judge here! Pork spare ribs should reach an internal temperature around 185°F - this will ensure that the tough connective tissues have had time to break down without causing over-cooked meat loss.

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Grill Like a Pro: The Ultimate Guide to Perfect BBQ Ribs [with Stats and Tips]

April 19, 2023Category: infoAuthor: 0