![]() You don’t want to dry them out, or make them chewy. SMOKED RIBS REST TIME HOW TOJust make sure you know the best ways how to reheat your ribs. Who does love leftovers? Nothing like sitting down to a plate of ribs mid week that took zero effort to prepare. I am a fan of cooking ribs using the 3 2 1 method and am a big preacher of wrapping your ribs.Īlways wrap your ribs in a tight parcel and you can never go wrong! If your not sure how to wrap them check out Camp Chefs ribs video as they make it super simple for you. Cooking between 200 – 250 degrees F is will get you the best results. Cooking them low and slow is essential for the best result. It doesn’t matter if you are smoking, grilling or baking your ribs. But if you have a a favorite, go with it. I would suggest using a lighter wood like apple or cherry. Pork ribs have a lot of flavor but can be overpowered from strong wood. Personally I always remove the silverskin membrane. Your ribs are done when they reach between 200-205 degrees F. This is something that some people do religiously. Get those ribs on your smoker and let them roll for at least 4 hours before you open the lid and start checking on your ribs. That means letting it marinade for a at least couple of hours to overnight in the refrigerator. You need to let the rub really work its way into the meat. When your ribs are ready, pull them off the smoker and let them rest for at least 15-20 minutes before slicing and serving. However an important part of cooking ribs is the dry rub.īefore cooking you should evenly coat your ribs in your choice of dry rub. I don’t like my ribs to be too overpowered with additional flavor. You should always work with the best quality you can afford at your local butcher. This is an important general cooking tip – not just for ribs. That extra ten more minutes in the final step and a slightly higher temperature to ensure I get a crunchy bark! I use a slightly lower temperature and longer cooking time. This simple rib recipe below is my variation on the traditional 3 2 1 method.
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