Use the best quality ribs you can: This is an important general cooking tip – not just for ribs. You should always work with the best quality you can afford at your local butcher.
Use a dry rub: I don’t like my ribs to be too overpowered with additional flavor, nevertheless, an important part of cooking ribs is the dry rub. Before cooking you should evenly coat your ribs in your choice of dry rub. Where-ever possible its a good idea to let the rub really wok its way into the meat by letting it marinade for a couple of hours in the refrigerator.
Remove the silver skin membrane: This is something that some people do religiously, and some people don’t care to much about. Personally I am all about removing the silverskin membrane. The membrane is tough and I think you get a much more enjoyable, tender bite without it.
Don’t use an overpowering wood: Pork ribs have a tonne of flavor and can be overpowered fairly easily from strong woods. If you enjoy that good for you, use the wood you prefer, however I would suggest using a lighter wood like apple, cherry, hickory or oak.
Cooking low and slow is key: It doesn’t matter if you are smoking, grilling or baking your ribs, cooking them low and slow is essential for the best result. Cooking between 200 – 250 degrees F is essential.
Wrap your ribs: I am a fan of cooking ribs using the 3 2 1 method and am a big preacher of wrapping your ribs. Always wrap your ribs in a tight parcel and you can never go wrong!