Barbeque ribs are best cooked low and slow, at about 300F (150C) to maintain their tenderness. After removing the membrane, place the ribs on a baking sheet and cover them in your favorite barbecue sauce. The ribs should be thoroughly cooked when the meat pulls away from the bone. When they are done, they should easily slide through the tines of a fork without falling apart. If the ribs are falling off the bone, they are overcooked and should be removed from the heat immediately. Serve them with extra barbecue sauce for dipping.
To create smokehouse-quality ribs, you need a grill and patience. If you have a gas grill, it will be easier to control the temperature of the ribs, but a charcoal grill with a thermometer is an alternative. The latter will require more time and patience.
To prevent your ribs from becoming too salty, make sure to use a good rib rub. You can purchase a pork rub from your grocery store, but be sure to read the labels. Many of these commercial rubs contain a lot of salt, and it may be a good idea to avoid using these. Some of them may even be labeled “flavor enhanced,” “self-basting,” or “basted” – these are all terms used to refer to products containing salt.
To make the ribs even better, you can combine some brown sugar with 1 tablespoon of salt, 1 teaspoon of black pepper, and cayenne pepper. Once you’ve mixed up the sugar and spices, coat the ribs with the mixture. You can then cover them with foil and cook them for 45 to an hour or more. The last 5 minutes of cooking time should be reserved to finish the sauce.
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