When someone says "barbeque," ribs are the first thing that comes to mind. We're talking about the sweet smell of smoke wafting through the air, the sound of sizzling meat, and the taste of tender, juicy ribs slathered in your favourite barbecue sauce. Whether you're a beginner or a seasoned pro, you're sure to learn a few new tricks from Ginger Olive Restaurant and Grill.
1. Ribs Section
While there are many different types of pork ribs, the most popular on the market are baby back ribs, St. Louis ribs, and spare ribs.
a. Spare Ribs:
Spare ribs are located farther down on the side of the pig near the breast bone. They are known for having more meat between the bones and less on top of the bones. Many rib enthusiasts believe that spare ribs are more flavorful due to the increased marbling. St. Louis cut ribs are a variation of spare ribs that have had the sternum bone and cartilage removed. This results in a more rectangular rack of ribs that is easier to cook and eat.b. St. Louis Cut:
St. Louis cut ribs are a variation of spare ribs that have had the rib tips removed. The rib tips are the extra piece of meat that contains cartilage and connective tissues. Removing the rib tips gives St. Louis cut ribs a flatter, more squared-off shape than baby back ribs or regular spare ribs. This cut offers a lot of meat, but it also has more bones.c. Baby Back:
Baby back ribs are the most popular type of ribs in the United States. They are not actually from baby pigs, as the name might suggest. The age of the animal has nothing to do with the name; it is simply a reference to the location of the ribs on the hog's backbone. Baby back ribs are located high up on the spine, where the loin muscle meets the backbone. This area of the pig has less fat and connective tissue than other parts of the rib cage, resulting in tender, flavorful ribs. Baby back ribs are also shorter than spare ribs, making them easier to cook and eat.Buying Process:
Deciding which type of ribs to cook is completely up to you. We would be much more comfortable having you try all three before listening to some glorified rib competition winner from the 1980s. So, have a little fun with it! Gather your friends or family and do a blind taste test of the three.Rib Grading System:
Unlike beef cuts, pork doesn't have a grading system, but it's important that you get a high-quality rack of ribs. Ginger Olive Restaurant and Grill is a good recommendation for those of you who are looking for high-quality ribs.2. Preparing to Grill
To prepare your ribs for smoking, start by rinsing them in cool water. This will help to remove any bone fragments or debris from the butchering process. Next, many people recommend removing the membrane from the bottom of the ribs. The membrane is a thin, tough layer of tissue that can make the ribs chewier. If your butcher has already removed the membrane, you can skip this step. Otherwise, it is a relatively easy process:
- Dry the ribs
Use a paper towel to remove any excess moisture from the ribs. This will help the membrane to peel off more easily - Flip the ribs bone-side up
The membrane is the thin, white layer of tissue that is attached to the back of the ribs. By flipping the rib bone-side up, you will be able to access the membrane more easily. - Insert a knife under the membrane
Use a sharp knife to insert a small slit under the membrane. Be careful not to cut the meat. - Slide your fingers under the membrane
Once you have inserted the knife, slide your fingers under the membrane and begin to pull it away from the ribs. - Use a paper towel to grip the membrane
If the membrane is difficult to remove, use a paper towel to get a better grip. - Pull the membrane off in one piece
Once you have a good grip on the membrane, pull it off in one piece. If it does not come off in one piece, don't worry. Just keep pulling until it is all gone.
- Flip the ribs over so that the bones are facing down
- Use a sharp knife to loosen the membrane at one end
- Use your fingers to peel the membrane away from the ribs
- If the membrane is still difficult to remove, you can use a paper towel to help you get a better grip
- Scoring the ribs: If you decide to leave the membrane on, we highly suggest scoring the ribs. This will help the smoke penetrate the meat more evenly. To score the ribs, use a sharp knife to make shallow cuts across the surface of the meat. The cuts should be about 1/4 inch apart
3. Trimming
Trim the ribs to your liking. You can trim off any excess fat from the sides, and you can also trim or square off the ends of the racks. Trimming the ribs will make them look more uniform and aesthetically pleasing. Chef Jack shared that he often trims his ribs for professional cooking events. He cooks the scrap meat alongside the rib rack and then adds it to his baked beans side dish for extra flavour.
Here are some additional tips for trimming ribs:
- Use a sharp knife to make clean cuts
- Be careful not to cut into the meat
- If you are not comfortable trimming the ribs yourself, you can ask your butcher to do it for you
4. Cooking Methods
a. Smoking:
One of the most popular ways to cook pork ribs is on a smoker or pellet grill. Because of the meat type, your ribs have a ton of connective tissue and collagen found within. Cooking your ribs low and slow will help dissolve that tough collagen-yielding you a tender, juicy rack. Smoked ribs on the pellet grill will also subtly enhance the meat with a distinct taste of whichever hardwood flavor you choose. The most commonly agreed upon smoking temperature is around the 225°F mark (or what we would consider High Smoke.)b. Gas or Charcoal Grill
While it is difficult to cook authentic ribs on a gas grill, it is not impossible. There are many grillers who have successfully cooked ribs on a gas grill, and you can too.Rib purists will tell you that the best way to cook ribs is to cook them low and slow over indirect heat. However, this can be difficult to do on a gas grill. Gas grills and charcoal grills will inevitably run a little hot, and it can be difficult to manage and monitor the temperature.
If you are looking to cook ribs on a gas grill, we recommend cooking them at around 300°F. This will take the shortest amount of time, and will still result in tender and flavorful ribs.
c. Oven Baked
If you don't own a grill, you can cook ribs in the oven. Be aware that oven temperatures may fluctuate depending on the age and brand of your oven, but don't worry, fall-off-the-bone ribs are still possible. You'll just have to keep an eye on them. For the best results, set your oven temperature to between 225 and 275 degrees Fahrenheit and remove the ribs when their internal temperature reaches between 190 and 205 degrees Fahrenheit.5. Seasoning/Sauce
a. Wet Ribs vs Dry Ribs
Wet ribs are typically more flavorful than dry ribs, as the barbecue sauce helps to lock in the juices. However, they can also be more messy to eat. Dry ribs are typically leaner than wet ribs, and they have a more intense flavour. However, they can be dry if they are not cooked properly.Ultimately, the best way to decide which type of ribs to make is to try both and see which one you prefer. There is no right or wrong answer, as it is a matter of personal preference.
b. Dry Ribs
You can keep it simple and season your ribs with just salt and pepper. This will give your ribs a more pork-like flavour. If you have time, you can salt the ribs the night before for a dry brine. This will help to draw out moisture and add flavour to the meat. An overnight dry brine will also help to break down the tough muscle fibres in the meat, making it more tender. Otherwise, there are many pre-made dry rubs available on the market. These rubs typically contain a variety of spices, such as paprika, chilli powder, garlic powder, and onion powder. They can add a lot of flavour to your ribs.c. Sauce/Basting
There are many different barbecue sauces available at the grocery store, but you can also make your own. If you are a first-time rib smoker, we recommend using a store-bought sauce until you get the hang of things. Once you are comfortable with the smoking process, you can experiment with different homemade sauces.To add your sauce to your ribs, use a basting brush to brush it on during the final leg of cooking. This will help to give the ribs a nice flavor and glaze.
First-Timer Tip: Never put your barbecue sauce on for the full cook time or it will burn!
d. Binding Agents
Mustard, mayonnaise, and butter are all examples of binders that can be used to season pork. Binders help to create separation between the salt and pepper and the pork, which allows for the addition of extra layers of flavour. Binders also help to protect the meat and hold moisture in.
6. Time & Temp
If you follow our recipe blog, you'll notice that we don't list exact cook times. This is because every piece of meat is different and cooks differently. The cook time will depend on the size, fat content, and connective tissues of the meat. The general internet consensus is smoking St. Louis Cut and Spare Ribs for 5-7 hours and Baby Back Ribs for 4-6 hours at 225-275°F. Thicker racks will take longer to cook.
If you are using our Rib Rack to save on space, add an extra 30-45 minutes to the cook time.
For pork to be safely consumed, the USDA requires it to be brought to a minimum internal temperature of 145°F. However, this doesn't mean you should pull them off the grill right when they hit this temperature. In fact, you should let them cook a little longer. Some of the best ribs we've tasted have been brought up to the 205°F mark. Between 190-205°F is where the magic happens. This is where the meat really gets a chance to tenderize and break down all that connective tissue.
Avoid inserting your meat probe too close to a bone as this may skew the temperature readout.
Located in the heart of Melbourne serving lunch and dinner weekdays and weekends, Ginger Olive Restaurant and Grill is the best restaurant and grill which specialises in ribs you should visit. Book a table today and rediscover Melbourne dining with Ginger Olive Restaurant and Grill!
