How Do You Know Your Ribs Are Done? 

The summers are on the way, and we know many of you are planning to make this Memorial Day or Independence Day even more special with friends and family, since it is the best season to have a cookout arranged in your backyard and even the most suitable time to get to know a friend or a new member who has just joined your family.

It is a good idea to have more than one or two BBQ items on the list. However, this blog is for you if there are ribs on the menu, and it explains how to know the ribs are done as well. Stop thinking of the last time your ribs got hard or burnt and spoiled the evening you had decided to have fun on. Just go through the following tricks and get ready to serve your guests with the most scrumptious ribs ever.

Why Did Your Ribs Come Out Tough?

Although cooking ribs is not that simple, especially if you are a beginner, you need to go through specific guidelines to avoid any of the unprecedented situations. Besides, careful handling also plays a key role in achieving the best results.

Often, experts also fail to meet the expected outcome. The reason is that many types of ribs require different methods and slightly varying temperatures to achieve well-done results. Temperature is the real game-changer, making them dry or juicy and giving your taste buds a malty, creamy sensation.

Ribs Grilling Tactics

Often, people make the mistake of cooking ribs at too high a heat, thereby losing all the juices and flavour. Before that, it is essential to identify which animal ribs you want to grill, because, as we mentioned above, each type needs a specific temperature before landing on the plates.

The following are the gem tips and tricks to grab the title of master chef after your next cookout.

Tip No. 1: The Par Boiling Technique 

Parboiling is a combination of the words ‘partial’ and ‘boiling’.  It is also recommended to semi-boil the ribs to further tenderise them before placing them on the red-hot grill.

The grilling pundits deem it very important to soak the ribs in boiling water for at least a few minutes, until some of them soften. This makes it way easier and saves a lot of time for the meat to get unstiffened. Since ribs and the meat around them are very hard in their raw state, a double-cooking method is employed.

Tip No. 2: Every Time You Cook, Practice the Dry Rub

A thoroughly blended mixture of various taste-developing spices like cinnamon, salt, pepper, and occasionally sugar is used to make dry rubs. A simple “rub” using table salt will guarantee that the ribs are as delicious as possible. The grease on the exterior of the rib, from the fat, will soften and mingle with the spices, forming a delightful crust on the surface. Sugar in a dry rub adds a little caramel-like texture and flavour, which, when combined with the entire process, results in a rib that’s even more wonderful.

Tip No. 3: Apply the Sauces and Marinate  

It is up to you whether to apply sauces before or after grilling. Most people love ribs with sauces perfectly blended into the soft meat, giving their taste buds the best experience.

Generally, BBQ lovers apply sugar syrup and mustard sauce to the meat along with black pepper and salt. This turns out to be the best combination of spices, enhancing the flavour and aroma.

Tip No. 4: Should be Cooked on a Low Heat Setting in the Beginning

Beef, lamb, or pork generally requires a considerable amount of time to prepare and cook, best done on low or medium heat. After boiling, wrap them in foil and then place them on the cooler side of the grill. The cooler side of the grill? This is a bit confusing, but let us help you understand. Well, the area under the grill, where there are no or very few coals burning, is the best for the ribs to absorb mild heat before getting into the red-hot area.

Other than that, if cooking in a gas oven, make it flaming hot, then turn off one or two burners. Put the foil ribs on the grill inside the oven and leave them until they soften.

Tip No. 5: Invest in a Good Thermometer

Using thermometers to determine the required temperature during the cooking process is an essential practice for evenly cooking the ribs both inside and out.

Technology has made it quite possible to gauge the temperature of many things. Many expert chefs suggest using different types of thermometers to get a clear idea of whether the ribs are done, adding to their expertise.

We have brought another advanced thermal device that lets you know the status of the meat, whether it is cooked or needs some more time to be smoked. The Finaltouch X10 thermometer is a smart device that accurately gauges the heat deep inside the meat.

It features a 270-degree rotatable probe and a large temperature display. It gets activated with just a slight touch, making it a motion-sensitive device. Besides, an IP67 water-resistant feature makes it even more attractive, as it can withstand up to 1 meter of water. So don’t worry if it slips out of your palm into a shallow water container.

Most astonishingly, X10 has a battery life of 3000 hours, allowing it to be used for days without recharging.

Confused about whether the Ribs are done or not?

Cooking is a challenging task, but that doesn’t mean only a few among us can do it. To be a good chef, it is necessary to follow specific guidelines and avoid ruining meals. For now, we have to find ways to tell if the ribs are done while cooking, whether we’re beginners or regular cooks.

Try a few key techniques to assess the meat’s tenderness. Use forceps and bend the rib bone; if it tears the meat easily, you have got the results. Use a fork or a toothpick and force it into the meat. The ribs are meant to be ready if either of the two things slides without experiencing stiffness.

Tip: Click here to learn more about your rib doneness details.

Grab the meat with your lips and pull; if it detaches and shows the white bone area. Take it out into the platter.

The colour of the applied sauces or the outer skin is an indicator that helps determine whether the food is cooked. The roasted sauce will form a crispy layer if it contains sugar and will slightly burn, indicating that the meat is ready to be served.

Conclusion

There is always a solution to every problem. If the ribs get stiff and cannot be eaten, make a batter of apple cider vinegar and barbecue sauce. Apply on the meat and then place a very low heat for a few minutes.

This will again restore all the juices of the meat, saving your cookout day. Besides, take extreme care of the temperature throughout the cooking process.