The secret with ribs is cooking them for a long time on a low temperature. You need to break down that tissue and fat. You can slow cook them in the oven or cook them on indirect heat on the BBQ. If you're not adding wood chips or smoke, there only isn't much difference IMO to either method. Searing before and after the cooking is always a good idea.
Make sure to work in lots of sauce. If I'm cooking in the oven, I'll smear on a new layer of sauce every 90 minutes or so. Most of the sauce will burn/caramelize off. My sauce is heavy in hot sauce though and relatively light on actually bbq sauce. Plus the vineger in the sauce will help break down the tissues.
The proper process takes 5-6 hours minimum.
And yes, pull off that layer of connective tissue on the bone side. It's not as hard to do as people are making it out to be. Usually you can just get a corner going and pull it off in one go.
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