By pre-cooking, you minimize the chances of burning the baby back ribs.
Making delicious ribs at home is a tall task. Ensuring that they’re in that sweet spot of fall-off-the-bone tender is even harder. Why? That goal is a moving target. It might take years of practice and knowing your way around a smoker before you get it right. Luckily for you, ribs don’t have to be a puzzle you unlock little by little. Here are some hidden secrete that will help you overcome the common mistakes and mishaps throwing off your barbecue game!
You’ve Missed A Layer
One of the biggest reasons your previous batches of baby back ribs have been underwhelming is a membrane layer. This odd layer is thin and flimsy, which ordinarily wouldn’t be a problem. Unfortunately, this layer also changes the texture of the cooked rib meat. Technically, the membrane is safe to eat, but it tends to harden. The meat becomes easier to chew after you’ve taken this layer off.
You’re Not Pre-Cooking the Rib Meat
Cooking the meat is just as important as preparing it before it hits the grill. While pre-cooking the ribs sounds like weird advice, trust us. That little bit of extra effort will pay off. By pre-cooking, you minimize the chances of burning the baby back ribs. Slow and steady is the real trick. If you don’t have a slow cooker in your kitchen, there are other options. Your oven makes for a convenient workaround for baking. And, as surprising as this sounds, boiling makes a tremendous difference as well. For grilling, it’s best to use indirect heat. Exhausting the coals too soon ruins the results. Why is this the case? They won’t all cook evenly. It’ll also dry out the meat, so put the lid back on to maximize the juiciness. Then crack open the bottom vent. Keep the top vent open because this slows down the speed of the burn, too.
You’re Adding The Sauces Too Soon
A rack of baby back ribs without enough sauce or rub leads to plain disappointment. No pun intended. Don’t add your BBQ sauce too early. It doesn’t matter which flavor you choose; marinades, maple syrup, sugar, and honey will all vaporize after burning. Instead, add the wet rub or dry rubs shortly before the ribs themselves are adequately cooked.
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. So here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! Of course, you can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!