Whether You Have a Smoker at Home, You Can Get Meaty, Smoky Ribs That Are Tender and Packed with Flavor Indoors

We even taste-tested this recipe with the world's foremost barbecue expert, Meathead, and his team, and they gave it their seal of approval. This is a game-changer for anyone who wants to achieve those tender, juicy ribs without having a smoker at home. But how does it work? It all starts with pulling off the membrane.

This is a hot debate among barbecue pros, but we found time and time again that pulling the membrane off makes a much better textured rib. The membrane can be quite tough and chewy, which can detract from the overall eating experience of the ribs. By removing it, you get a more tender and easier-to-eat rib. So, go ahead and take the plunge – pull that membrane off!

Next, season the ribs with salt. This is an essential step in achieving that perfect smoke flavor. If you really want to take your ribs to the next level, add a pinch of pink salt. Pink salt has been used by professional barbecue experts for years to achieve that authentic, smoky flavor that's characteristic of classic barbecue. It's a small detail, but it makes all the difference.

Now it's time to rush the ribs with molasses and liquid smoke. This is where the magic happens – this process imparts most of the deep flavor that you get from sitting in the smoker all day. Don't be afraid to add as much or as little of these ingredients as you like, depending on your personal preference. The key is to get that perfect balance of flavors.

Cooking with jewel is the next step. If you're like me and you like your ribs to have a little bit of snap and bite to them, you'll set the jewel to 162 degrees and cook them for four hours. But if you prefer your ribs to be more tender, you can set the jewel to 185 degrees and still achieve that perfect texture. The beauty of cooking with jewel is that it guarantees the texture and doneness of the ribs, every time.

While the ribs are cooking, make a rub that's specifically designed for these indoor ribs. We've developed a new rub that combines sugar, salt, paprika, mustard, and a little bit of cumin. The result is a flavor profile that's reminiscent of Memphis-style ribs – rich, savory, and full of depth.

Once the ribs are cooked to perfection, finish them off in the oven. This helps dry them out slightly and gives you that nice bark on the outside. It's also essential for achieving that perfect texture, which is a key characteristic of great barbecue.

Finally, take advantage of the sticky surface created by cooking with jewel and rub those ribs all over with your favorite seasoning blend. The result is a rack of ribs that looks like it's been sat in a smoker all day – complete with that beautiful brick red crust. It's truly impressive, and it's guaranteed to impress anyone who tries them.

The beauty of this recipe lies in its simplicity. With just a few ingredients and some basic cooking techniques, you can achieve the perfect barbecue ribs at home – no matter what your skill level or equipment situation. And if you want to take it to the next level, there are plenty of resources available online to help guide you through the process.

So why wait? Get started on making these incredible indoor ribs today, and taste the difference for yourself. Whether you're a seasoned barbecue expert or just starting out, this recipe has something for everyone – and it's sure to become one of your go-to recipes in no time!

"WEBVTTKind: captionsLanguage: enwhether or not you have a smoker at home you can actually get meaty smoky ribs that are tender as and packed full of flavor indoors we even taste tested this recipe with the world's foremost barbecue expert meathead and his team and they gave it their seal of approval the first step to getting these ribs going is pulling off the membrane this is a hot debate among barbecue pros but we found time and time again pulling the membrane off makes a much better textured rib boop-boop-boop tufsa seal it off next season the ribs with salt and if you're really wanting to take it to the next level a pinch of pink salt that'll get that perfect smoke ring that authentic barbecue has then rush it with molasses and liquid smoke doing a little foot this will impart most of that deep flavor that you get from sitting in the smoker all day that's it then you're gonna pop in a zip lock style bag and cook the ribs with jewel cooking them with jewel is going to guarantee the texture and doneness that you want if you're like me and you like your ribs have a little bit of snap and a little bit of bite to them you're gonna set jewel to a hundred and sixty two degrees and cook them for four hours if you like them to be more tender and you like when the bone slides right out of the meat then you need to set jewel to one hundred eighty-five and you're still gonna cook them for four hours while the ribs are cooking I'm gonna make my rub you can use any rub you want but we've developed a new one specifically for these indoor ribs we've got sugar salt paprika mustard a little bit of cumin mmm feels good on your fingers it's got that deep savoriness and richness that you would expect from say memphis-style ribs that's been carefully smoked for hours you get the full recipe at chefsteps com okay our ribs are ready and they're cooked just right and they don't look like it but you could totally eat them right now the texture is perfect but we're gonna finish them in the oven it's gonna help dry them out and give you that nice bark next rush the ribs again with that same smoky molasses that we used before don't stress about how much to brush on generally the right amount tends to stick on its own I'm gonna take advantage of that sticky surface now sprinkle a rub all over these guys hit them with the rub look at these bad boys I know they look insane and if you want them in your mouth to break it now don't do it cuz they're freaking hot okay you just pull them out of the oven give them a couple minutes take your time all right but I know you want to eat them I don't know if you've been to Memphis but these look like the classic competition ribs do that juicy ouch top told you top super tender super juicy ribs they come out exactly the way I want them to come out every time with jewel that's what jewels all about that's what sous-vide is all about look at that it's got that brick red crust like it's been in their smoker all day long mmm damn any woman has money right June yep perfect texture you know like corn on the cob epic endure ribs whenever you want all year round hmmmmm go to chefsteps calm in order of jewel right nowwhether or not you have a smoker at home you can actually get meaty smoky ribs that are tender as and packed full of flavor indoors we even taste tested this recipe with the world's foremost barbecue expert meathead and his team and they gave it their seal of approval the first step to getting these ribs going is pulling off the membrane this is a hot debate among barbecue pros but we found time and time again pulling the membrane off makes a much better textured rib boop-boop-boop tufsa seal it off next season the ribs with salt and if you're really wanting to take it to the next level a pinch of pink salt that'll get that perfect smoke ring that authentic barbecue has then rush it with molasses and liquid smoke doing a little foot this will impart most of that deep flavor that you get from sitting in the smoker all day that's it then you're gonna pop in a zip lock style bag and cook the ribs with jewel cooking them with jewel is going to guarantee the texture and doneness that you want if you're like me and you like your ribs have a little bit of snap and a little bit of bite to them you're gonna set jewel to a hundred and sixty two degrees and cook them for four hours if you like them to be more tender and you like when the bone slides right out of the meat then you need to set jewel to one hundred eighty-five and you're still gonna cook them for four hours while the ribs are cooking I'm gonna make my rub you can use any rub you want but we've developed a new one specifically for these indoor ribs we've got sugar salt paprika mustard a little bit of cumin mmm feels good on your fingers it's got that deep savoriness and richness that you would expect from say memphis-style ribs that's been carefully smoked for hours you get the full recipe at chefsteps com okay our ribs are ready and they're cooked just right and they don't look like it but you could totally eat them right now the texture is perfect but we're gonna finish them in the oven it's gonna help dry them out and give you that nice bark next rush the ribs again with that same smoky molasses that we used before don't stress about how much to brush on generally the right amount tends to stick on its own I'm gonna take advantage of that sticky surface now sprinkle a rub all over these guys hit them with the rub look at these bad boys I know they look insane and if you want them in your mouth to break it now don't do it cuz they're freaking hot okay you just pull them out of the oven give them a couple minutes take your time all right but I know you want to eat them I don't know if you've been to Memphis but these look like the classic competition ribs do that juicy ouch top told you top super tender super juicy ribs they come out exactly the way I want them to come out every time with jewel that's what jewels all about that's what sous-vide is all about look at that it's got that brick red crust like it's been in their smoker all day long mmm damn any woman has money right June yep perfect texture you know like corn on the cob epic endure ribs whenever you want all year round hmmmmm go to chefsteps calm in order of jewel right now\n"