Summary
Two chefs agree that the secret to exceptional ribs is simple: cook them low and slow. Mika Leon braises ribs at 300°F for two to three hours in a flavorful liquid before finishing them on a hot grill for smoky, caramelized edges. Toni Chapman prefers indirect grilling for several hours, followed by direct heat to create a sticky glaze. Both emphasize patience and recommend removing the tough membrane before cooking. They also advise using an instant-read thermometer and adding barbecue sauce only during the final 15 to 20 minutes to prevent burning. These techniques produce tender, juicy ribs with flavorful, caramelized exteriors.
The Kitchen
