Should you marinate ribs before cooking?

Marinating ribs before cooking is a point of debate among barbecue aficionados. There are good arguments on both sides. Here we’ll look at the pros and cons of marinating ribs to help you decide if it’s right for you.

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The case for marinating ribs

There are a few potential benefits to marinating ribs before cooking:

It can make the ribs more flavorful – The main reason to marinate is to infuse more flavor into the meat. The acid and seasoning in marinades can penetrate into the muscle fibers, making the ribs taste better.
It can make the ribs more tender – Marinades may have tenderizing effects on the meat. Ingredients like wine, vinegar, fruit juices contain acids that can slightly break down tough connective tissues.
It adds moisture – Marinades help keep meat juicy as it cooks. The liquid gets drawn into the meat through osmosis.

It can allow more seasoning adherence – Salt and spices in dry rubs don’t cling as well to raw meat. Marinating first lets the seasonings penetrate better.

So marinating does offer some potential cooking benefits. The extra flavor and moisture from a marinade can improve the end results.

The case against marinating ribs

However, there are also some downsides to consider with marinating ribs:

It may dilute rub flavors – Many barbecue experts recommend rubbing ribs before smoking rather than marinating. The marinade may dilute and mask the flavor of the rub.
It doesn’t penetrate much – Marinades don’t actually penetrate more than 1/4 inch into meat. So the effects are limited on thick cuts like ribs.
It can make bark soggy – Marinating can prevent the desired crusty bark from forming on the ribs as they cook.

The ribs have enough flavor – Pork ribs have a lot of natural flavor on their own. Marinating strong-tasting meat like beef makes more of a difference.

The limited penetration and potential to undermine bark development are the main issues. Many pitmasters don’t feel marinating is necessary to get delicious ribs.

Should you marinate ribs?

There are good arguments on both sides. Here are some factors to consider in deciding whether to marinate ribs:

Type of ribs – Marinating may offer more benefit for leaner cuts like loin back ribs than meatier spare ribs or baby back ribs.
Cook time – Shorter cooks benefit more from marinating than low-and-slow smoking. The ribs don’t have as much time to absorb smoke flavors.
Rub ingredients – Salt and acidic marinades don’t mix well. Avoid marinating pre-rubbed ribs.

Bark goals – Marinating helps moisture but hurts bark formation. It’s a tradeoff.
Time – Marinating takes several hours or longer. Factor in the time commitment.

Here are some best practices if you do want to marinate ribs:

Marinate for at least 2 hours but no more than 12 hours. Too short doesn’t infuse flavor and too long can make the meat mushy.
Pat ribs dry before applying rub. This prevents the rub from sliding off.
Apply rub right before cooking after marinating. Otherwise the rub spices can over-penetrate.

Reserve some marinade to brush on the ribs for basting during cooking. This adds more flavor.

Dry rub vs. wet marinade

Another option is to use both methods – a dry rub and wet marinade. Apply the dry rub several hours before cooking, then let the ribs marinate in a liquid right before. This gives you the bark-forming benefits of a rub plus the moisture of a marinade. The marinade also helps the rub adhere. A short marinating time prevents diluting the rub’s flavors.

You can also use a technique like the mustard slather. First coat the ribs in yellow mustard, which acts like a quick marinade. Then apply rub as normal. The mustard aids rub adhesion and adds subtle tangy flavor.

Popular marinades for ribs

If you do want to marinate ribs, here are some popular marinade recipes to consider:

Apple cider vinegar – A simple marinade of cider vinegar, oil, spices and herbs. The vinegar tenderizes and flavonizes.
Whiskey – Whiskey or bourbon adds big flavor. Combine with oil, spices, Worcestershire sauce, etc.

Cola – Surprisingly good! The sugars caramelize and cola imparts lots of flavor.
Soy sauce – Soy sauce, honey, garlic, ginger for Asian-inspired ribs.
Fruit juice – Pineapple, orange, lemon, or other juices lend fruity notes.

Feel free to experiment with ingredients like wine, beer, hot sauce, etc. Savory, acidic and sweet marinades all work well. Apply your favorite flavors to the meat.

Dry rub ideas

For delicious dry-rubbed ribs, try these rub recipes:

Basic barbecue rub – The classic blend of salt, pepper, paprika, garlic and brown sugar.

Kansas City rub – Lots of sweetness from brown sugar and honey balanced by chili powder, cumin and cayenne.
Memphis rub – A harmony of spices like garlic, onion, oregano, cumin, mustard, and paprika.
Texas-style – Bold flavors from chili powder, cumin, black pepper, cayenne pepper, oregano.

Customize basic rubs by playing with ingredients like coffee, herbs, citrus zest, etc. Apply the night before cooking so the flavors really sink in.

Should you wrap ribs while cooking?

Wrapping or braising ribs partway through cooking is another point of debate. It steams the ribs, accelerating cooking and tenderness. But it also softens the bark. Here are the pros and cons:

Pros of Wrapping Ribs	Cons of Wrapping Ribs
Cooks ribs faster	Can make bark soggy
Makes ribs very fall-off-the-bone tender	Reduces smoky flavor
Prevents ribs from drying out	Some pitmasters consider it “cheating”

Wrapping is useful for time-constrained cooks or when cooking at higher temperatures. Leaving the ribs uncovered the entire time maximizes bark and smoke flavor development. It’s a matter of personal preference.

Should you remove rib membrane?

There is a tough membrane on the back of a rack of ribs. Removing it before cooking makes the ribs more tender. However, it can be tricky to remove without tearing the rack apart. Here are some tips:

Use a butter knife to loosen an edge, then grab it with paper towels to tear it off.
Try slicing down the membrane then sliding a knife under to lift it up.

Remove it before or after cutting racks into individual ribs.
If you can’t fully remove it, just score it in a crosshatch pattern to help tenderizing.

Removing the membrane is recommended for competition-style falling-off-the-bone ribs. Leaving it on does help hold the rack together. Do what works best for your cooking needs.

How long and what temp to cook ribs?

Here are general guidelines for smoking ribs at low and slow temperatures:

Rib Type	Cook Time	Cook Temp
Baby back ribs	4-6 hours	225-275°F
Spare ribs	5-7 hours	225-275°F
St. Louis cut spare ribs	5-6 hours	225-275°F

The exact time required depends on thickness. Use a probe thermometer to test doneness – ribs are done between 195-205°F. If cooking at higher temperatures, reduce time. Let ribs rest for 10-15 minutes before serving.

Conclusion

Marinating ribs does offer some potential benefits, but it isn’t strictly necessary to get delicious results. A simple dry rub applied in advance delivers plenty of flavor. Marinating does help for quicker cooks at higher temperatures. Feel free to experiment with wet and dry techniques to find your ideal ribs. The most important thing is applying robust seasonings so the pork flavor really shines through.