Cooking 101: Grilling and Smoking Ribs

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HOW TO TELL WHEN RIBS ARE DONE

If you think cooking ribs is difficult, well, it’s now time to change that mentality. It will be easy if you have the knowledge you can get from us in this article, including, of course, the right materials you will use in preparing this delicacy. We will make sure that you will know how to tell when ribs are done even with your eyes closed, so to speak.

Most of your concern begins with the question:” What if it’s overdone?” or “How do I go about it?” We totally understand your desire to prepare and cook good food for your family; hence, we are here to give you some tips on how to do it perfectly according to your desire. It can sometimes be tricky or messy when you have no idea what to do the first time you’re clad on that apron with your smoking or grilling paraphernalia.

It all starts with the kind or quality of meat you have purchased from the supermarket.

This is the primary consideration when you want to cook ribs with perfection and no doubt whatsoever. You should be more inquisitive and meticulous in line with this concern since we are telling you honestly that it will greatly affect not only the duration of cooking but also the desired taste while on the process of doing it in your oven or on a smoking barbeque stand. Are you even wondering now why of all things to ponder on this topic, why this? Take a lot of time reading the answers in this article.

As a customer, you have the right to ask specific questions, particularly considering the product classification according to age or weight requirements of the animal being butchered for food.

One concrete example is asking whether the ribs you are purchasing are baby back ribs, regular cut and or extra large ribs. If it’s baby back ribs, you are certain that the meat is most tender and easy to cook since it came from younger animals; therefore, you will have a hint that it usually would entail a short period of time of cooking over its counterparts. On the other hand, if you bought regular cut ribs, the weight of the animal ranges between 50 to 60 kilograms; hence, expect a longer grilling time of about 45 minutes to an hour, since it’s not that tender compared to the baby back ribs. In case you purchased larger ribs, the type of animal will likely weigh between 70 to 80 kilograms and more importantly, longer time for cooking is required and always expected. The taste and tenderness will surely vary, given these comparisons.

Use the following materials to handle food and check on it from time to time or whenever needed:

• Tongs

At a temperature of 225 degrees, it’s certainly very hot to check on what you are cooking. You cannot afford to burn your hands while preparing food for your family since it does the majority of the task aside from the demands of food preparation. When you are certain that the ribs are done, pick your ribs from the middle of the food rack using both tongs from each hand and place it slowly and carefully on a big plate or pan. Be certain that you have a firm grip especially during carrying the food off the grill so as not to cause accidents that will result to a total disaster to you, the food you’ve prepared and to your kitchen. The next time you are uncertain, wear gloves to avoid contact with heat at unsafe temperatures. You will be certain that the ribs are ready for serving because the meat starts to detach from the bones where it was previously attached. To be extra sure of what you are doing, use the tongs again to pick the ribs right on the middle and do a clockwise or counter-clockwise twist, whichever is applicable. You can tell that the ribs are done when the meat starts to detach from its bones.

• Knife

One traditional way of preparing ribs for grilling is marinating it to add extra flavors prior to the actual smoking or grilling. For easy absorption of whatever herbs and spices you have mixed together for its extraordinary taste, it is recommended that you make vertical or diagonal cuts on the ribs. This will allow you to check the inner parts of the flesh while on the process of cooking. Not only that it will help flavors to sink in fast. It’ll also visually tell you that if the insides are still raw, it’s usually white animal flesh that you will see that will later turn creamy. So, what does it tell you? Honestly, when juices are still pinkish, there’s still a great amount of animal blood left to drain before totally turning brown or golden brown. This color tells you exactly that it will be ready for serving after a maximum of 15 to 20 minutes.

• Toothpick

Experienced grillers and wood smokers are aware of the texture of the prime ribs or baby back ribs when they are ready for serving. This simple, yet useful tool will easily determine the tenderness and texture of any grilled or smoked food. Meat that is raw or half-cooked is certainly resistant when pricked with a toothpick. Moving it side to side on the animal flesh is difficult and when pulled upwards, the toothpick is stuck, making it hard to pull back. This is a clear indication that the ribs are still uncooked. The question now is:” How do I know that it’s ready for serving”? With just a light, effortless and a single prick, the toothpick penetrates through the animal meat, allowing juices to come out and could even slice a portion of the cooked food when you dig in and slice it out just like scooping an ice cream with a spoon.

• Meat thermometer

Depending on the type of ribs you are grilling, the meat thermometer does all the talking. On the first couple of hours, set the temperature between 200 to 220 degrees Fahrenheit. Cooking food in a slow manner in low heat preserves the natural flavor of the ribs; thereby retaining its juiciness and or tenderness. A lot of people experience frustration when the food they are grilling goes down the drain because it’s overdone and tasteless. Charred meat or rib bones would somehow taste bitter and bland because incorrect temperatures would sip or absorb natural flavors from the meat when temperatures are not managed or supervised during the actual cooking procedure. It’s not safe to practice saying: “ It will cook in no time”... or “ Let the fire do the cooking”. In most cases, this unhealthy and unsafe procedures could either result in burning houses and disaster dishes. Every person who is willing to learn from this article must and should lower or increase cooking temperature whenever needed. In the case of allowing spare ribs to turn golden brown until fully cooked, you should adjust the oven temperature between 400 to 450 degrees Fahrenheit to get the best results.

Whether you are preparing smoke ribs, prime rib or BBQ pork ribs, there are supplementary materials you need to consider before you can tell that you have done well in doing your ribs. The following information may seem common or familiar to you but we can’t help but share it once more for the sake of those who are beginners in preparing well-done ribs. The following  useful components that directly affect the standard flavor and cooking time are:

The use of aluminum foil in smoking or grilling ribs.

This material allows a longer cooking time since the purpose is to cook the food slow and low. The foil keeps all the natural flavors inside; thereby keeping the moisture from within and retaining or preserving additional flavors or condiments that are added along the process.

Considering cooking temperatures at different stages

The main purpose why temperatures should be low is to allow slow cooking. To be sure of the cooking temperature, punch or prick the meat with the meat thermometer and make sure you don’t come in contact with the bones. Usually, the reading from inside the ribs is a little or closer to 180 degrees. If this is the case, maintain the temperature for about half an hour and increase it when applicable or necessary, depending on the kind of outcome you want for your ribs.

Adding water to your ribs

The objective is again keeping the ribs moist while cooking. Did you know that this very powerful and useful liquid transforms your ribs into an extraordinary dish when used cautiously and properly? This is exactly what you need on how to tell when ribs are done. Want to know the reason behind? Aside from keeping the moisture content, it readily and conveniently absorbs your favorite BBQ sauce and spread it all over your ribs. Finally, when absorbed or mixed with other seasonings, there it will create food wonders you will never, ever expect your whole life through.