What longer cooking times do to beef ribs
You would think that longer cooking times would simply mean more tender, succulent beef. Sadly, this is simply not the case.
Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing.
In all honesty, cooking BBQ ribs to perfection is something of an artform. It’s not something the home chef does very often, and overcooking the ribs is a common way to disappoint yourself when you sit down to eat.
Ironically, we believe the best way to cook BBQ ribs is actually to cook it for a long time – but there is a twist.
The best way to cook beef and pork ribs
We’ll give away one secret: It starts with low and slow cooking, then finishes with fire.
At Ribs & Burgers, we use a 35-year old secret recipe to create the most perfect, succulent, tender ribs you’ve ever tasted. We begin by slow cooking the ribs for eight hours at a low temperature to gently cook the meat all the way through without drying it out. This locks in the flavour and moisture for that melt-in-your mouth texture we all know and love.
Yet no one wants perfectly tender meat on the outside – you want that subtly crispy layer of goodness that adds a little crunch and a punch of texture with every bite. That’s why we finish our ribs with a dance over the fire for that heavenly flame-kissed finish.
But of course, you also want the tang of a secret-recipe basting as well. The trick here is not to add the basting too soon. Most sauces and basting recipes include at least some sugar, and where a flame-finish will turn this innocent baste into a sizzling, caramelised indulgence, adding it too soon will do nothing but burn the basting as it overdries the insides.
Do ribs get more tender the longer they cook?
Should you cook ribs longer?
The short answer is to cook them longer. Toughness is the hallmark of undercooked ribs. Here’s why. Because ribs contain a great deal of fat and connective tissue, the meat is naturally tough before it’s cooked. Only the long, slow cooking process can break down the tissues and render the fat to give you the tender, succulent texture you crave.
What is the reason for the pain in the ribs?
Pain in ribs can be due to various reasons including trauma (rib fracture), pulled muscle, joint inflammation, referred pain (liver, spleen, and lungs) and due to underlying undiagnosed auto-immune disorder.
Are ribs tough before cooking?
The thing to remember is that before you cook ribs, they are naturally tough. Part of successfully making the perfect ribs involves preparing them, which means cooking them for a longer time at a lower temperature or even starting the process by steaming them. However, if they have turned out tough, there are a few ways to remedy the situation.
Do Ribs need to be cooked slowly?
Ribs need to cook slowly at low temperatures. If they cook too quickly, especially over high heat, the meat will be tough and dry. Should you encounter this issue, try wrapping the ribs in foil and putting them back on the smoker over low heat.