What’s your style of rib?
💡 Chef’s Rib Tips
- Low & Slow is Key: High heat makes ribs tough! Cooking them at 300°F wrapped in foil breaks down connective tissue for fall-apart tenderness. 🌡️
- Smoke Rings: If you have a smoker, smoke the ribs at 225°F using hickory or oak wood chips for 3 hours, wrap for 2 hours, and unwrap for 1 hour (the classic 3-2-1 method)! 🪵✨
