How to tenderize pork ribs before grilling?

Pork ribs are very sturdy cuts of meat; they have a thick layer of fat covering them and connective tissue that gives them a crunch. This makes them a great choice for grilling because they hold up well under the high heat without becoming dried out. However, the connective tissue also makes pork ribs much harder than other types of meat, so they need a little extra tenderizing before being placed on the grill. There are two options you have when it comes to tenderizing pork ribs before gr

How to tenderize pork ribs before cooking Texas style?

You can tenderize pork ribs before grilling them Texas style by soaking them overnight in a brine made of water, salt, sugar, vinegar, and spices. Use this method if you want to slow down the cooking process. You can use wood chips to add extra flavor and help the meat retain moisture.

How to tenderize pork ribs before cooking?

Pork ribs need to be tenderized before they can be grilled. The process of tenderizing the meat is called dry-aging. Dry-aged pork is stored in a cooler with temperature between 35 and 40 degrees and an abundance of dry air (no more than 10% humidity). Doing this for a few weeks tenderizes the meat. The dry air also allows the meat to develop a smoky flavor.

How to tenderize pork ribs before eating?

Tenderizing pork ribs is especially important for slow-cooking methods like the smoker or the oven. If you leave the meat alone in its raw state, it can easily dry out and become tough. To tenderize pork, you can try soaking it for an hour in milk, water, or a brine before cooking it. You can also add tenderizing ingredients like baking soda, baking powder, or vinegar to the water. They will help break down the proteins in the pork meat.

How to tenderize pork ribs before barbeque?

Here are a few ways to tenderize pork ribs before grilling: Try a food tenderizer. This chemical-based product can penetrate the meat and break down the collagen and connective tissue that gives meat its structure. Look for products made from natural ingredients to avoid the potential side effects of chemical tenderizers. Avoid tenderizing pork ribs in the refrigerator, as this can make the meat cold and dry. Try using a kitchen tool instead. A meat tenderizer mallet is great for smashing the meat