My Favorite Ribs
Learn how to make the tenderest ribs you’ve ever eaten – without a smoker. This is the method I used to make ribs when I was cooking for cowboys on ranches- it’s really my favorite way to cook them, and they’re certainly cowboy approved.
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Ready your Ribs
This cooking method will work with any style of ribs. I prefer baby back ribs, and I picked up a rack with a lot of meat on it for this demonstration. You want to see some fat on the ribs, because that’s going to give you a better flavor.
Tip: When choosing ribs, look for marbling of fat, just like with good beef.
Remove the membrane on the back of the ribs by shimmying a spoon under the edge, so that you can grab it with a paper towel and pull the thing plum off. An even easier method is to ask your butcher to do it before you buy the ribs.
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Tip: Never buy a rack of ribs where you can see the bone. There won’t be enough meat.
This cooking method uses a Dutch oven or a disposable roaster with a wire rack inside. You’ll need to divide the ribs up so they’ll fit in the pot. You can see in the image above how I divided the ribs into two sections so they could fit.
Sprinkle generously with Rib Rub.
Tip: The seasoning will be better distributed along the surface of the ribs if you hold the seasoning high up.
As Seen in This Recipe
No-Smoking Cooking Method for Ribs – Indoors
If you are cooking in a disposable roaster, place the seasoned ribs on a wire rack in the roaster. Pour a large carton of chicken broth under the wire rack. The liquid should not be high enough to wash the seasoning off of the ribs. The broth will help steam the ribs and keep them moist and tender.
Cover with foil and place in your pre-heated oven at 280 degrees. Low and slow – cook for 2 1/2 to 3 hours or until the internal temperature is about 185. Increase the heat in your oven to 350 and cook for another 20 minutes, until you reach an internal temperature of 200.
Baste the finished ribs with BBQ Sauce and set in the oven for 5 more minutes.
No Smoking Cooking Method for Ribs – Outdoors
Pour the chicken broth directly into your Dutch oven. Place the ribs inside, ribs side down. You don’t want the chicken broth to wash the seasoning off the top of the ribs, so remove some broth if you need to.
Tip: If you don’t have a Dutch oven, use a big stew pot.
Place the Dutch oven on a trivet (if you’re using our trivet, use the longer legs for this cook). Spread hot coals around the bottom edge of the Dutch oven, and over the coals. Outside, this will take about an hour and a half before the ribs are ready to grill.
Grill the ribs to get some good color and bring the internal temperature up to 200 degrees. For the last few minutes, baste with Red River Mud BBQ Sauce, turning frequently. Remove from the grill and dig in!
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