It’s simple to make delicious ribs all year round with oven baked ribs, which deliver perfectly cooked, tender BBQ ribs without the use of a grill.
In my opinion, making ribs in the oven can be just as delicious as doing so on the grill, and they are much simpler.
These ribs will come out of the oven tasting just as good as if you had just pulled them off the grill with the right dry rub and barbecue sauce.
Types Of Ribs:
There are two types of ribs that you can buy from the store, pork ribs and beef ribs. Pork ribs are the most popular type of rib to smoke because they are more affordable than beef ribs. Pork ribs come in three different cuts, which are spareribs, baby back ribs, and St. Louis style ribs. Spareribs are the biggest type of pork rib and they have a lot of meat on them. Baby back ribs are smaller and they have less fat than spareribs. St. Louis style ribs are trimmed down spareribs and they have a uniform shape.
Beef ribs are also an option when smoking ribs. The most popular beef ribs to smoke are beef back ribs. Their size and shape are comparable to pork spareribs. Compared to beef back ribs, beef short ribs are a little bit smaller and have more fat.
How To Make Baby Back Ribs At 250?
Apple or cherry wood should be used to preheat the smoker to a temperature of 250 degrees Fahrenheit.
To prepare the ribs, remove the silver skin from the bone side of the ribs by rubbing the bone side of the ribs with a paper towel.
Remove any extra layers of fat, and then dry the meat thoroughly using paper towels.
Dijon mustard should be applied to both sides of the ribs, and then they should be heavily seasoned.
Put the ribs in the smoker and let them cook for two hours. After two hours, the bones should be protruding about a quarter of an inch, and it is at this point that you should begin wrapping the meat.
Prepare a surface with aluminum foil, then lay the ribs down on the foil with the bone side down. On top of the ribs, spread two tablespoons’ worth of diced butter and one tablespoon’s worth of honey.
Wrap securely with the foil and set back into the smoker for an additional 2 hours.
After two hours, carefully remove the tin foil and check the internal temperature of the ribs by inserting a toothpick or an instant-read thermometer between the bones. It should be as easy to insert the probe as if you were inserting it into butter at room temperature.
The ribs should have a tender consistency, and the bones should be slightly loose but not completely detached from the meat. The foil should be left uncovered, and the ribs should be brushed with sauce before being smoked for an additional half an hour.
As the sauce smokes while uncovered, it will become more viscous and eventually harden.
Take the meat out of the smoker and then give it 15 minutes to rest. Cut into pieces, and serve.
How Long To Cook Baby Back Ribs At 250
How Long Does It Take To Defrost Baby Back Rib Before Baking?
In the refrigerator, baby back ribs may require 24 hours to defrost. Ribs can be kept in the fridge for three to four days after they have thawed.
