RPCookin
Executive Chef
Yes sir i try very hard. Thank you.
Let's say next time i want the ribs to be a bit more tender.
What would make them turn out that way? The steam method? Less time? More time?
Lower temp, more time in oven, higher temp, less time in oven?
So many variables.....
Cheers
Here's my method for spare ribs (St. Louis style - I haven't tried baby backs yet since I started cooking them this way, but it should work the same):
Peel the membrane from the bone side of the rack. Season with a dry rub that you like (there are as many rubs as there are barbecue cooks). Wrap in plastic and refrigerate for up to 8 hours to infuse the flavors into the meat. Remove plastic and section into pieces of about 4 bones each, then wrap in foil. Place in a sheet pan and bake in a 210° oven for 4-6 hours. Remove from foil packets and brush with your favorite sauce (Again, there are as many sauces as there are cooks). Grill on medium to medium high heat for about 3 minutes per side, basting liberally with more sauce each time you turn them (I usually turn them so as to do each side twice). Turn as needed so as not to burn, especially if sauce has a high sugar content.
They are fall off the bone tender when I do them this way, and I've yet to get anything but compliments.