Did you remove the "silverskin," check its temperature, and probe it with a fork? No, we're not talking about dissecting an alien. We're talking sweet, sweet ribs, baby!
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00:00Did you remove the silver skin, check its temperature, and probe it with a fork?
00:05No, we're not talking about dissecting an alien. We're talking sweet, sweet ribs, baby.
00:11There are a few key elements to be aware of when you purchase your rack of ribs.
00:16Firstly, if you're going for pork ribs, you'll likely be getting one of two common types — spare
00:22ribs or back ribs. Spare ribs come from the belly, just like bacon, while back ribs are cut from the
00:28loin, where you also get pork chops. Back ribs are smaller, more tender, and cook faster,
00:34while spare ribs are meatier, fattier, and thus able to retain more flavor.
00:39Beef ribs also comprise of two common types — short and back ribs. Short ribs are cut from the
00:45chuck, brisket, plate, and rib areas of the cattle, while back ribs are cut from behind the shoulder.
00:51Not only do short ribs vary based on the specific area from which they are cut,
00:56but how they are cut also matters. Nevertheless, what really sets them apart is that they have a
01:01lot more meat on the bones, as back ribs are what you get after the rib roast has been removed.
01:07Regardless of which ribs you purchase, you want to ensure that the bones on the racks
01:11are well-covered with meat, avoiding those with surface areas only covered with fat.
01:16When it comes to quality, you'll also see that fresh ribs rather than frozen ones are your best
01:22bet. Before you even think about doing anything else with your ribs, you'll want to remove the
01:27membrane from the back of the ribs first. This is the layer of white skin, also known as silver skin
01:34or caul fat. This layer is made of elastin and helps hold the organs in place. While this membrane
01:40can be found on various cuts and on all ribs, you'll especially want to remove it from baby
01:46back ribs. Since back ribs are located close to the spine, the membrane here is often thicker and
01:52thus much tougher than on other cuts. There are a few basic methods to remove the membrane.
01:58You can use a paper towel, knife, or chopsticks. With the paper towel method, you use the paper
02:04towels to hold onto one end of the rack of ribs. Then, with your dominant hand, start to peel the
02:09membrane away from one corner of the rack as you gently slide your fingers between the bones and
02:15membrane, working your way across to remove it in one piece. The knife method involves inserting
02:21a knife beneath the membrane and sliding it across the rack of ribs. Finally, the chopstick method
02:26works similarly to the knife method, except it's done using a metal chopstick. Most people associate
02:33ribs with basting, which some might assume entails simply marinating them to produce the best flavor.
02:39However, a wet or dry coating has different effects on the flavor and texture of your ribs,
02:45and certain coating styles are best for specific types of ribs. According to Barbecue Host,
02:51wet marinades make the meat more tender, while dry rubs better intensify the flavor and create
02:56a crispy layer on the exterior. Since back ribs are often leaner, they benefit most from dry rubs,
03:03while other types of ribs can be marinated. Besides these tips, the way you season and
03:08coat your ribs is really up to you. The most important aspect to keep in mind is to avoid
03:13marinating ribs for more than 24 hours, as the acid in the marinade can break down the proteins
03:19in the meat and result in an unpleasant texture. If you forget to marinate them entirely, you can
03:25simply use a dry rub and add moisture by basting the meat during the cooking process. If you're
03:31feeling especially experimental, you can also brine the ribs, which entails placing them in
03:36a saltwater solution and leaving them to soak for four to 24 hours. If you do brine them,
03:43it's important not to marinate them as well as they may become too salty.
03:48Ribs are best cooked slowly and at a low temperature, but if you're looking to achieve
03:54the ultimate ribs, pre-cooking them is an absolute must. Pre-cooking the ribs a day or
04:00two beforehand shortens their eventual cooking time. However, more than that,
04:05it also develops the complexity of the flavor you'll enjoy later. This is because partially
04:10cooking and leaving the ribs in the refrigerator allows them to marinate with the bone marrow and
04:15melted connective tissues that are released in the first step. To pre-cook the ribs, you can either
04:21bake or boil them. With the first method, simply preheat the oven to 350 degrees Fahrenheit and
04:27season the ribs with a spice rub of your choice. Then wrap each rack in aluminum foil, place them
04:33in a roasting pan, and bake them for about two to three hours until they're tender.
04:38Following that, re-wrap the ribs in foil and grill them for another 30 minutes.
04:43Boiling is a better option when you don't have as much time. Simply place the ribs in a large pot,
04:49cover the meat with water, and bring it to a light boil on medium heat for about 25 to 30 minutes.
04:55Then simply season and grill the meat to finish.
04:59There are several tests to figure out whether or not your ribs are done.
05:03The time test is clear and simple and uses the help of a good old-fashioned kitchen timer.
05:09The general rule of thumb is to cook the ribs in the oven at 225 degrees Fahrenheit. Baby back
05:15ribs will take approximately three to four hours, while meatier cuts will take five to six hours.
05:21A toothpick test will tell you that the ribs are done if you can skewer the rack in different spots
05:26with no resistance. The pop-up test is quite subjective, as it stipulates that the ribs are
05:32done if the meat has contracted enough that only one-fourth inch of the bone is sticking out.
05:37The flexibility test simply means that the meat comes off the bone easily,
05:41while the bend test involves picking the rack up with tongs and seeing whether the ends start
05:46separating. If all else fails, there's the tried-and-true peekaboo and taste test,
05:52where you simply cut off a slice and let your taste buds be the judge.
05:56Oh, well, these ribs are delicious.
05:58If you're baking the ribs in the oven, the ideal temperature is between 225 and 300 degrees
06:04Fahrenheit. This not only allows the meat to cook slowly, but it keeps it tender and succulent as
06:10it bakes. While a lower temperature may take longer, it's always worth it if you have the
06:15extra hour or two to spare. The rules are a little different if you're cooking the ribs on the grill,
06:20and a properly calibrated thermometer is your best bet.
06:24You'll need to probe your rib racks to determine if the internal temperature is just right.
06:29Ribs are considered done as soon as the internal temperature hits 145 degrees Fahrenheit. However,
06:35between 190 and 200 degrees Fahrenheit, the meat should fall off the bone. If you prefer to leave
06:42them on the grill for a while longer, just note that as the internal temperature increases beyond
06:47200 degrees Fahrenheit, the texture of the meat will shift toward the leathery end of the spectrum.
06:53There are plenty of convenient uses for a set of tongs, but sometimes it seems easier to simply
06:59reach for a fork in those moments when the tongs are too far. Because, hey, what does it matter
07:04when all you're doing is flipping a little meat on the grill, right?
07:07Wrong, wrong, wrong, wrong, wrong!
07:10That's right. When it comes to flipping ribs, this is a detail that matters more than you
07:15might realize. Using a pair of quality tongs will not only ensure you have a good grip on
07:20the rack of ribs for every flip, but it also means you won't have to keep puncturing holes
07:25in the meat. Poking it once with a toothpick or a probe to determine the internal temperature
07:30may be inconsequential. However, ongoing punctures throughout the cooking process
07:35let moisture and flavor seep into the grill rather than remain locked in the ribs.
07:40If you have to go out and get your first pair of tongs, spring-loaded and flexible
07:44tongs are recommended as they allow for a firmer grip and greater ease of use.
07:50There's just something about that sticky sauce on ribs. It's messy, delicious,
07:55and quite frankly one of the parts many people most relish about digging into a rack of ribs.
08:01While you may see some cooks brushing on the sauce as they grill,
08:04it's vital to note that not all sauces are made the same. That's because mopping sauce
08:09is different from the barbecue sauce you brush onto the meat toward the end.
08:13It also has very little or no sugar, hence it won't cause the ribs to burn or have any
08:19foul flavor if you add it during the cooking process. When you start basting your meat with
08:24barbecue sauce largely depends on the type of meat you're grilling. While you can apply barbecue
08:29sauce to chicken about 10 to 15 minutes into cooking, beef can be sauced before you start
08:35cooking it, and pork should wait until the end. However, the absolute best time to add sauce to
08:40ribs is 10 to 15 minutes before they are done if you're using a tangy sauce. If you're using
08:46barbecue sauce, you can go up to 30 minutes before they are ready. The crucial point is
08:51not to mop them too early, as the sugars in the sauce can crystallize and burn,
08:57which almost always ends up with an unpleasant flavor that cannot be masked.
09:02Do you have a lot of friends?
09:04Do they like ribs?
09:05If they have a pulse, they probably do. And if they don't, they shouldn't be your friends anyway.
09:10You don't make friends with salad! You don't make friends with salad!
09:14You've taken all this time, care, and effort to prepare succulent slabs of ribs that are now
09:19waiting to be dug into. The worst thing that could happen at this point is finding out that
09:24you haven't made enough to go around. You want your family and friends to get their share,
09:28but more importantly, because you have created an absolute masterpiece,
09:33you want them to have enough for the countless requests for seconds that will obviously follow.
09:38Fortunately, this is an issue you can easily prevent. There are two factors to consider,
09:44the type of meat you're serving, and secondly, whether you're making ribs as the primary or
09:50secondary meat in your overall meal. If they are the star of your meal, you'll want to prepare
09:55about four or five spare beef ribs per person, or two to three beef back ribs per person,
10:01and of course, more if it's pork since they're smaller. In the end, however, this is highly
10:07subjective, so just get all the ribs you want, especially now that they are bound to be utterly
10:12delicious.