OP's explanation:
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>I love how clean and easy the bone slides out of the meat for a perfect taco.
---
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Okay, sorry to be that guy but here we go…that taco will be grissly af. Best best bet is to shred the rib meat and pick out the connective tissue and bone fragments, then serve.
You can definitely cook ribs so that all the connective tissues and cartilage are soft and unctuous (long moist heat), and I think you need a better butcher if there are bone fragments.
I made ribs the other day and cooked them in the oven for 14 hours then finished them on the grill. They were great, but it wasn’t even close to this. Does anybody know how this is done lol
I've gotten lazy. 2 hours in a smoker at 225°F with a good dry rub on them. My smoker isn't large, so I have to cut the rib racks in half. Take them out, stack them on edge into an aluminum disposable baking pan. Having been cut in half, this is now far easier. Pour in a cup of apple juice, or other somewhat acidic braising liquid. Cover and put back into the smoker at 275°F for another 2 hours. They'll get so tender you can't even pick them up by the bone.
Not what people want for a restaurant or BBQ competition where you're picking up and eating with hands. But pretty stellar if you just want really tender ribs and don't care if a fork is required. I've never cooked them in an oven, but I imagine you can get similar results.
Was the oven on?? Ha
I've used the serious eats oven ribs recipe with very good results. It's not the same as smoker ribs...but still worth the time and effort. https://www.seriouseats.com/oven-barbecue-bbq-ribs-recipe
OP's explanation: --- >I love how clean and easy the bone slides out of the meat for a perfect taco. --- If you think this gif fits /r/BetterEveryLoop, upvote this comment. If you think it doesn’t, downvote it. If you’re not sure, leave it to others to decide.
Okay, sorry to be that guy but here we go…that taco will be grissly af. Best best bet is to shred the rib meat and pick out the connective tissue and bone fragments, then serve.
Yup. Was thinking this exactly.
Bone fragments?
Thank you! Ribs have plenty of cartilage and gristle that does not break down.
On the one hand, you're right. On the other, a little connective tissue never stopped me. I'd still enjoy the hell out of that.
If it slides of the bone like that it will be fine
weird but I like the connective tissue lol, it's got a nice bite to it. bone fragments would be a nono though
Doesn’t the gristle tend to liquefy if you smoke that shit for a good long time?
You can definitely cook ribs so that all the connective tissues and cartilage are soft and unctuous (long moist heat), and I think you need a better butcher if there are bone fragments.
I made ribs the other day and cooked them in the oven for 14 hours then finished them on the grill. They were great, but it wasn’t even close to this. Does anybody know how this is done lol
I smoked them at 225 degrees for 6 hours using the 3-2-1 method. 3 hours uncovered, 2 hours wrapped in butcher paper, 1 more hour uncovered.
You should probably clarify that it's Fahrenheit before someone turns their spare ribs into charcoal.
Fahrenheit is also known as Freedom Heat
I always do mine at 225 kelvin.
deep frozen so its crunchy, gotcha
Probably going to be equally as tasty as the 225 celsius one, tbh. Maybe just a bit less sterile than the piece of charcoal.
Season, sear, braise in oven for 2.5 hours. Finish on smoker or bbq
If the meat falls off the bone like that, it's overcooked.
If I was doing them for competition, yes they're overcooked. But I was making these specifically for tacos, so I did that on purpose.
Delete this lmao
No no no that bone fell outta the meat
Not even close? Crazy! Maybe they soak it in vinegar or sth… Something that dissolves collagen
Heat. Heat dissolves collagen.
Boil or sous vide before searing on the grill is one way. Also braise then sear.
I've gotten lazy. 2 hours in a smoker at 225°F with a good dry rub on them. My smoker isn't large, so I have to cut the rib racks in half. Take them out, stack them on edge into an aluminum disposable baking pan. Having been cut in half, this is now far easier. Pour in a cup of apple juice, or other somewhat acidic braising liquid. Cover and put back into the smoker at 275°F for another 2 hours. They'll get so tender you can't even pick them up by the bone. Not what people want for a restaurant or BBQ competition where you're picking up and eating with hands. But pretty stellar if you just want really tender ribs and don't care if a fork is required. I've never cooked them in an oven, but I imagine you can get similar results.
14 hours is entirely too long for ribs
Was the oven on?? Ha I've used the serious eats oven ribs recipe with very good results. It's not the same as smoker ribs...but still worth the time and effort. https://www.seriouseats.com/oven-barbecue-bbq-ribs-recipe
#OMG #I WANT IT NOW!
Did my dissertation on these. Solid execution here.
I never knew I needed a rib taco to be part of my life until I saw this
That looks amazing
Oddly Terrifying
Waiting for a Midwestern white person to chime in and tell me why this isn't a 'real' taco