How to Rescue Dry, Chewy BBQ Ribs

Things You’ll Need

• Aluminum foil
• Aluminum pan (if rescuing multiple racks of ribs)
• Juice of choice (we recommend pineapple, see below for why)
• Station 1923 Brown Sugar Smoke or Honey Smoke Rub
• Oven or grill
• Honey or BBQ sauce of choice
• Basting brush

Here's how to breathe new life into your overcooked BBQ ribs, in 3 easy steps:

Step 1: Add Moisture Back

Dryness is the enemy of tender ribs. To combat dryness, create a steamy environment with added liquid. For slightly overcooked and tough ribs, just wrap them tightly in aluminum foil with about 1/4 cup of juice, then put the ribs in the oven on low (around 300°F) for about an hour. If it’s too hot for all that, put them back on the cooler side of the grill, not directly over the hottest part or flame for the same amount of time. The trapped moisture will help rehydrate the ribs, making them more tender.

If the ribs are more than slightly overcooked, or you have multiple racks to salvage, don’t trip! Just grab an aluminum pan, add 1-2 cups of juice (depending on the size of the tray and how many racks of ribs you have), cover tightly with foil, and follow the same process as above.

Whether you’re wrapping in foil or using an aluminum pan, this rib steaming process is also a great opportunity to infuse the flavors of your favorite whiskey, bourbon, or spiced rum into the ribs. Throw a lil’ splash in, for the razzle dazzle.

Tip: Pineapple juice is an excellent tenderizer for all types of meat, including ribs. We recommend pineapple juice here for its natural tenderizing properties and amazing flavor. Read more about how to tenderize meat naturally with pineapple juice here!

Step 2: Rebuild Your Bark

Because the liquid steaming action to tenderize tough ribs takes away the seasoned exterior, we’ve got to put it back! Remove your ribs from the foil or aluminum pan, and sprinkle generously with more Station 1923 Brown Sugar Smoke or Honey Smoke Rub and a light drizzle of honey or your favorite BBQ sauce. Use a brush to re-coat the ribs, and return them to your low oven or grill for another 30-45 minutes, or until the exterior is somewhat dry and tacky.

Tip: We recommend using  Station 1923 Brown Sugar Smoke or Honey Smoke Rub because they’re designed with the perfect amount of brown sugar (or honey) to caramelize on the exterior while using herbs, spices, and real citrus bits to build a textured bark.

Low and slow is the key here - your oven or grill should be at around 225°F to keep from re-drying the ribs out.

At about the 30 minute mark, you should be able to pull off a little sliver of rib to taste. If it’s tender and just right, take them off, let them rest for 5-10 minutes, then cut. If they’re feeling a little tough, baste with more juice every 10-15 minutes.

Step 3: Practice and Patience Makes Perfect

Remember, Low and slow is the way to go when it comes to a tender, juicy rack of ribs. Resist the urge to crank up the heat or cook over a high flame - grilling or smoking between 225°F and  250°F is ideal.

For a full step-by-step on how we make tender, juicy ribs that don’t need no sauce (we said what we said!), click here for the 411 and video that breaks it all down. Samuel’s signature method works whether you’re using a smoker or a grill.

With a little patience and these simple techniques, you can transform dry or chewy ribs into a finger-licking good main course. Remember, low and slow is the key to perfectly tender BBQ. Now get back to grilling, and don't forget to share your delicious rescue mission with us on Instagram and TikTok by tagging @station1923!

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