The Best Way to Prepare Ribs (2023)

We can all agree that ribs are possibly one of the best meals that you can make on your grill or smoker. We can also agree that there are a few things that are definite must-do’s when it comes to the best way to prepare ribs, like removing the silverskin and seasoning with a rub that contains both sweet and savory elements. However, that’s likely where our agreement ends because everyone has their own way of doing things to create the perfect ribs. Find out how to prepare the best ribs using techniques like smoking, seasoning, braising, boiling, and everything in between.

Remove the Silverskin

That membrane on the back of your ribs, it isn’t ideal for the best rib recipe ever. We remove it because it prevents smoke and seasoning penetration, as well as prevents fat from rendering out during the cooking process. It is tough and chewy, not at all ideal for a good meal. Remove it by using a knife or spoon to pry up enough to insert a finger or two between the meat/bones and the silverskin. Many suggest using paper towel to grip the slippery membrane, but bare hands work just as well. Just peel it away. If it is particularly stubborn – which can happen – then use a sharp knife to cut a diamond pattern into the silverskin instead.

Seasoning

You can season your ribs with whatever floats your goat. You like savory? Go with herbs and salt. You like sweet? Add brown sugar. You like crazy? Go nuts with cocoa powder or instant coffee! As long as you have a well-balanced rub that meets the needs of your taste buds, then you are golden. Remember to add paprika to a rub for that rich bark color when slow grilling and smoking. It is absolutely unnecessary to use anything to adhere the seasoning to the ribs, like mustard. Most applications are more water than anything and once that has evaporated, leaves only trace amounts of the element you were hoping to add with the mustard. You are better off adding that flavor to the seasoning.

Drying

Once the ribs are seasoned, place them on a rack in a cookie sheet so that they may dry overnight in the fridge. This allows the salt to penetrate into the meat increasing flavor, which other spices are too large molecularly to do. These other seasonings will set and adhere to the meat while the salt is working its magic. These 8 to 10 hours in the fridge will make a huge difference in your results, especially if smoking or slow roasting on the grill.

Spray or Mop

Use a spray or mop to keep things juicy when smoking or roasting. Using apple juice – excellent with pork – or cider vinegar, or beer will help your final product. You can use a clean spray bottle, or a BBQ mop. It is recommended if you are using a mop, to use one with silicone bristles as these are easier to clean completely. It doesn’t take much, just a spritz or a sweep of the mop on the ribs, once every 45 minutes or so.

Smoking

PRO TIPS: Use an oven thermometer on the rack that your ribs will be cooking to gauge the grill temp. You can also use an extra probe from your Bluetooth thermometer to keep an eye on the grill temperature.

Use a water pan as a heat sink to ensure even temperature and ease of heat management.

Braising or Simmering

Straight-Up on the Grill

If you don’t have a charcoal grill or smoker, then straight up cooking on the grill may be an option for you. An indirect setup will work nicely, and you can always use wood chips and a smoker box, smoker tube, or the integrated smoker burner (PRO 665/825) to add smoke. The smoke added will not be as powerful as using an actual smoker to cook your ribs, but it will give a more authentic flavor than you would otherwise have.

Oven Roasted Ribs

If you don’t have a BBQ at all, or one that would be suited to doing a long and slow cook, you can use your oven to create an environment that would cook the ribs in the same fashion as listed above. Just don’t try adding smoke. Season the ribs and roast them at around 300°F or less until tender. You can then add sauce and broil them or toss them on your grill – we’re thinking a tiny, high heat, hibachi-style grill here.

Are they done yet?

You don’t actually cook ribs to the correct internal temperature, well you do, but once you reach that temperature take it further for maximum tenderness. This is challenging because when you want ribs, you want them NOW.

The best rib recipe can be made in many different ways. The techniques listed above are a guideline to producing perfect ribs, whether you braise or simmer, smoke or grill, as long as you use care when preparing and cooking. How do you prepare the best ribs? Share your secret technique, favorite flavor, or just your success stories on our social pages like Facebook and Instagram, using the hashtags #BBQRibs and #NapoleonGrills.

Happy Grilling!