A question I had is when I ate it. It was moist but not “juicy” like in the videos. Is there a way to get to that point? I’m going to list my process and could y’all see what I may have did wrong. The ribs were good but I wish to become better at making them.
Process:
Pat dry, mustard binder with SPG and a little brown sugar as dry rub. Wrapped with foil and parchment paper on the bottom of the ribs
Preheat 250 and cooked for 2 1/2hrs. They weren’t tender still so I went for another 30 minutes.
I opened the wrapping. Turned the oven to 275F and let it go for another 20min
Took it out and put my BBQ sauce on it then broiled till sauce was tacky
During the times I opened it. I also basted with its own liquid when I could but idk if that helped.
Any tips/critism for the next run I’ll gladly munch
by UnusualBox7947
8 Comments
I feel like oven baked doesn’t count as bbq
Im a proponent of oven finishing sometimes tho
Great work. I would bake without foil at lower temp like 190 or 200 in a foil boat to catch the drippings. After the 2 hour mark, spritz or baste with something yummy. I like to use a mixture of some apple juice, apple cider vinegar and water. 3 hours at that temp then wrap in butcher paper. Bake for an additional 2 hours, unwrap and bake 1 more hour while basting with your face bbq. Make sure these are thin applications. Take out and either eat immediately or rewrap in butcher paper and rest for however long you want/can in a towel and placed in a cooler. It’ll stay hot and only get more tender as time goes on and it continues to cook at low temp.
How is this bbq
A lot of inexperienced folks mistake undercooked / not tender for being “Dry”.
By “Juicy” do you actually mean overcooked, ie “fall off the bone”?
If you want overcooked ribs that are so tender they fall apart, cook them longer to a higher internal temp. Something around 205F will usually provide the mushy meat texture that a lot of folks want if they’re used to boiled restaurant ribs.
Sorry, but this doesn’t count. The origin of BBQ is rooted in a method of cooking over an open fire. But to get the results you are looking for, use the 321 method. (Typically utilized for smoking) at 225 for three hours, wrap tightly in foil with a few slices of butter, handful of brown sugar, and heavy splash of cider vinegar or fruit juice or dr pepper and cooke for 2 more hours. Cook approx 1 more hour unwrapped with sauce applied in the last 20 minutes. Target internal temp is 205. You can also smoke them quite easily on a charcoal grill this way with the “snake method”. Look it up, it might change your life. It did mine.
I thought it was chocolate cake at first lol
There’s a general technique called the 3/2/1 that goes 3 hours rubbed and uncovered at 225-250 basting as necessary. 2 hours wrapped in foil at the same temp. Then 1 hour unwrapped and sauced at the same temp. Generally makes for a good rib that’s super fall off the bone. I’ve modified to 2/1/1 @ 210-225 because I like a little more bite to my ribs. Experiment and see what you like.
You’re gonna catch some shit about baking a rib and really a grill or a smoker is gonna make a much better product. Look into doing the charcoal snake technique. But don’t worry too much about the haters, most people around here shitpost the same 5 overpriced restaurants and do no actual bbqing at all. If you’re happy, you’re happy. Personally I’ve never had a rib that I didn’t like.
This r/baking now?