Sorry no pics, but if you are looking for quick and easy Spare Ribs 101.... here you go.

I was on a timeframe today so did not have time to play around with rubs, or basting, or all that other stuff. Was shocked at how good they were and the response from family:

- Remove the membrane from the spareribs. I typically use those blue disposable shop towels to grip it.

- Trim the fat as best you can from both sides.

- Generously salt and pepper both sides (I used sea-salt and coarse pepper)

- Wrap in foil (Covered) and set onto a broiling pan

- Cook in oven at 275 for 3 hours.

- After 3 hours remove and open foil. (There will be juice run off). Brush on a liberal amount of your favorite BBQ sauce. We use Famous Dave's Sweet and Sassy. Put back into oven at 400 degrees (uncovered) for about 10 minutes to let sauce sear into meat.

- A this point cook your corn or whatever quick sides you need to put together.

- Pull ribs from oven after 10 minutes and let sit for 10 minutes. I typically put a foil tent over them.

- After 10 minutes, move to a cutting board and cut into individual bones.

- Serve and enjoy....literally falling off the bones. I still cannot believe how good there were for such an uncomplicated recipe.

You are welcome....

Simple can be better.

Thanks, I’ll try it out. Local Safeway has been running a sale on spare rib racks this week, they had a whole cooler section filled with them today.

Sounds good. I had never had short ribs before and decided to try an Instant Pot recipe for short ribs. They were done in less than an hour, tasted great, and were fall off the bone tender. I love smoking baby back ribs and will have to try smoking more types of ribs.

If you like them that way, that is what's important.

Me? I don't care for the fall off the bone ribs. I like a little chew to them and smoke from the Egg. But that's just me.

I do a dry rub and smoke 'em at 225F until the temp is just about right and then slather them with BBQ sauce until done. Tender and chewy at the same time.

1. Sear in skillet
2. Put in instapot (or equivalent) with some bbq sauce and a touch of liquid smoke
3. 45 min, done- fall off the bone


So fast and good I sold my Traeger

Need to watch this one.

FWIW, when it falls off the bone it's overcooked.

Personally, I use the 3-2-1 method of 3 hours cooking at 225~250 {165 degrees}, 2- hours in foil {180 degrees} , 1-hour unwrapped upside down (although I usually leave wrapped for half our to hour {190-195 degrees} then return to grille over direct heat to sear/char a bit.

YMMV

I do love me some babyback ribs.....yum!! I apply my rub, after the removal of the parietal plura(silver skin). Then into my Cookshack Smoker @ 225F, with a Hickory chunk, for about 4 hours. Let them rest for 30 minutes and then chow down!!

quote:

Originally posted by 911Boss:
1. Sear in skillet
2. Put in instapot (or equivalent) with some bbq sauce and a touch of liquid smoke
3. 45 min, done- fall off the bone


So fast and good I sold my Traeger

Oh man, did you seriously just tell us you pressure cooked your ribs?

Glad you said it PA, I didn't want to be the one, but DAMN?!?

quote:

Originally posted by smschulz:
FWIW, when it falls off the bone it's overcooked.

Personally, I use the 3-2-1 method of 3 hours cooking at 225~250 {165 degrees}, 2- hours in foil {180 degrees} , 1-hour unwrapped upside down (although I usually leave wrapped for half our to hour {190-195 degrees} then return to grille over direct heat to sear/char a bit.

YMMV

This.
If the entire muscle tumbles off or, 'falling off the bone' it's gone too far and become geriatric food. To each their own, marketing had done wonders promoting it. You want a bit of chew to the meat, not a struggle just some resistance knowing the muscle cells are barely intact.

smschulz, you don't find foil retains too much heat? I've gone with butcher paper as it retains enough moisture but, also a bit of heat to continue the process.

It's what you like that's important. But to me fall off the bone ribs is nothing more than pulled pork and that's what pork shoulders are for. Ribs deserve better. Pull the membrane and add whatever dry rub and let it set up on your ribs for 45 minutes to a hour. This is about how long it takes me to get the wood fired smoker up and running. After this time it should be similar to a paste on top of the rib as the salt in the rub drew out some moisture.

Put the ribs in the smoker then open a beer or mix a cocktail of your choice. Add another split of oak or preferred cooking wood every half hour or 45 minutes to maintain somewhere between 240 and 260 temp. Spritz ribs every hour or so with a mix of apple juice and cherry schnapps. The alcohol helps in breaking down the oils in some of the spices especially pepper for enhanced flavor. The alcohol thing could be bs but I read it somewhere years ago and it just stuck with me.

Just keep this process going. No wrapping in foil to braise in butter, brown sugar, honey and all the other crap people put on to make it taste like anything but a pork rib.

After about the 4 hour mark start the bend test. Take a long tongs and slide it half way under the rib. Pick the rib up off the grate. If the meat begins to crack open at the bend where the rib is unsupported you are at the sweet spot for ribs. If the rib actually splits and falls off at the bend you went too far. Serve sauce on the side if you must.

If I ever see liquid smoke mentioned in one of these threads again I will report it to Para for necessary action!

quote:

Originally posted by PASig:

quote:

Originally posted by 911Boss:
1. Sear in skillet
2. Put in instapot (or equivalent) with some bbq sauce and a touch of liquid smoke
3. 45 min, done- fall off the bone


So fast and good I sold my Traeger

Oh man, did you seriously just tell us you pressure cooked your ribs?

Yup. Not ashamed, the proof is in the taste. Baby back, Country Style pork are the only ribs I do and they turn out great. Tender, fall off the bone, nice and moist. And 3 hours of my life to do other things...

quote:

bend test

That is proper way to gauge ribs.

Did this tonight with modification.

3 hours in the oven in foil, check. Came out with lots of juice, looked and smelled great.

~20 min on the grill, indirect heat, with favorite sauce mopped on.

Happy family, and spent the 3 hours doing other stuff.

Thanks for the recipe...