First time cooking Ribs. St. Louis Style, membrane questions + more

This is my first time cooking ribs so I feel I am making some rookie mistakes.

I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking in the marinade overnight.

My questions are: Will the marinade penetrate the membrane and still flavor the meat? If I peel the membrane off after I pull the ribs out of the marinade, would it be worse than if I left the membrane on?

Cursory question, How often should I baste my sauce on the ribs? I have seen reports that it should be anywhere from once or twice towards the end of cooking, to every 10-20 minutes through the whole 2-6 hour process depending on temperature.

Best Answer

The membrane will inhibit flavor penetration but not stop it completely. If you have the chance you could pull the ribs out of the marinade, peel them, then put them back and they'll get a bit more flavor. Otherwise peel before you cook them, you won't make anything worse by doing so.

As for the basting, there's a lot of opinion on this topic. Personally I've tried more basting and less basting and I've never found benefit in basting more than an hour from the end of cooking. The ribs have a lot of juice in them, basting them isn't going to keep them any more moist, what you are trying to do is impart flavor by building up a coat of the marinade/sauce on the outside. I've found that basting every 10-15 minutes in the last hour seems to give as good result as basting longer, and it's less work.

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What happens if you forgot to take the membrane off ribs?

For the best results when preparing pork ribs, take a few seconds to remove the tough membrane. Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture. The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs.

How long does it take to cook St Louis ribs at 275?

In regards to timing, if you maintain a smoking temperature between 225\xb0F-275\xb0F, St. Louis style ribs will usually take 5-6 hours to be perfect and Baby Back ribs will take 3-4 hours. Because of the bones temperature varying from the meat, you can't really use a thermometer to tell when they are done.

How to do St Louis ribs?

Recipe Notes

Rub ribs with the seasoning.

Preheat grill to 350F. Wrap ribs in aluminum foil and grill for 60 minutes.

Unwrap the ribs, brush with barbecue sauce, wrap and grill for 15 more minutes. Unwrap again, brush with sauce again and wrap in the foil . Cook for 15-25 more minutes until tender.

How long do pork ribs take to cook at 350?

How Long Should Pork Ribs Be Cooked In The Oven At 350 Degrees? The regular cooking time for pork ribs in the oven at 350 degrees is around 2 hours for baby ribs, 2.5 hours for spare ribs, and 20 to 30 minutes for bone-in country-style ribs until they are tender.

Back To Basics Ribs Smoked On The Weber Kettle Using NO Accessories

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