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Different Types of Ribs

One of the best things about ribs is how tasty and versatile they are. You can grill them, bake them, or even use a smoker to keep them moist and add some smoky flavor. They can be cooked in the oven for an hour at 400 degrees F or quickly grilled on high heat for about 10 minutes per side. They are often eaten with other foods on a bun, salad, or as an entree. Here are the different types of ribs.

Baby back ribs

The best cuts for baby back ribs are those taken from the loin area between the shoulder blade and the topmost part of the spine. These long, narrow strips contain little in the way of muscle or connective tissue. Baby backs can be roasted directly over coals or boiled in a liquid until fork-tender before being baked at high temperature until browned.

Memphis-Style Spare Ribs with Cayenne Seasoning and Blackening Sauce

Memphis-style spare ribs are known for their blackening seasoning, consisting of paprika, garlic powder, salt, pepper, and cayenne pepper. They are often prepared with a dry rub (no wet sauce involved), and they’re served while they’re still hot out of the oven to create a crust. During cooking, the crust that forms on your ribs is called “bark.”

The best cut of Memphis spare ribs comes from the rib cage’s lower back portion. They are often coated in a dry rub but should always be cooked with the bone attached. The skin is left on the ribs to create a flavorful bark.

Honey-Glazed Garlic Ribs

Honey-glazed garlic ribs are not made with any added flavors. But instead, they’re grilled over direct heat and then coated in a thick honey barbecue sauce. The best cuts of honey-glazed garlic ribs come from the upper portion of the rib cage and are around 10″ long. They require an outdoor grill or smoker because they will need time to develop that crusty coating!

Spareribs with Cayenne Seasoning and Blackening Sauce

The best sparerib cut comes from the lower middle portion of the rib cage because the meat is meatier and tastier than spareribs from other sections of the rib cage. This recipe prepares ribs using a dry rub that combines cayenne pepper and blackening seasoning. They’re then smoked over indirect heat for at least six hours before being served to customers. Whether you have the mood for sweet and tangy, tender and juicy, or smoky and spicy ribs, you can get something that suits you.

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