Video Demonstration: How To Tenderize Ribs

Watch me show you step by step: HOW TO TENDERIZE RIBS!

The NEW Tenda Rub "FALL OFF THE BONE" miracle invention is a natural formulation of spices which tenderizes and flavors ribs in ONE HOUR with no marinating, no boiling, no foil, no tenderizers, no pans of liquid to steam, no MSG, direct moderate to high heat, membrane and fat left on. Ribs are smoky, juicy and flavorful very, very, very fast. For this demo, the ribs and supplies were purchased only minutes before starting, washed on site an put directly on the grill untrimmed. 

How To Tenderize Ribs

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GRILLING WITH TENDA RUBTM

 
Preparing The Ribs
 
It’s easy!  Everybody can do it! First, wash and dry your ribs. For spare ribs, make sure that your rib rack is uniform enough so that it will cook evenly.  This may require cutting away a little meat from the rib rack, but don’t throw it away.  Cut away the thin flap of meat on the underside, and any loose or thin meat from the small end of the rack. These little pieces of rib meat can be grilled separately for tasters.  If you’re grilling baby back ribs, they are usually already trimmed. 
 
Smoke is the reason for grilling!! So soak lot of wood chips in water.
 
Smoking Tip:
 
For smoky tasting tender ribs, I prefer wood chips over chunks because the chips are easier to control.  They only make small flames and burn out quickly.  For best results, the chips should be soaked in water before using them.  I prefer tossing them over the coals a few at a time while I’m grilling.  I usually do this after each turn of the meat.  This is because a little smoke is lost when opening the grill to baste and turn the meat. Chips are cheap.  The more chips, the more smoke, but be careful about flame-ups.  Take care of your meat.   
 
Preparing Your Grill
 
Follow the manufacturer instructions.  In general, pile the charcoals up into a heap, drench them with lighter fluid, and then safely light the coals.  Let the coals burn down, and then spread the hot coals out evenly.  tenda tip: You can determine how much charcoal you need before you add the lighter fluid.  Here’s how:  Spread the coals out in the tray to form a full layer in the charcoal pan.  When they cover the tray evenly, add a few more.  Then, pile them back up.  Add the lighter fluid.  Light the coals and let them cook down to glowing.  Then spread the hot coals out again.
 
Tenda Tip #1: 
 
Burning ribs is like putting too much salt in your food.  You can always add salt if you need it, but it’s hard to take salt out once you put too much in.  So take care of your ribs and DON’T LET IT BURN!!  You can’t un-burn it!  So keep a close watch on your ribs and your grill temperature, and keep flames off the ribs.  Move the ribs around and turn them as often as needed to keep the ribs from burning. Use your common sense. 
 
Preparing Your Charcoal Grill
 
Follow the manufacturer instructions.  In general, pile the charcoals up into a heap, drench them with lighter fluid, and then safely light the coals.  Let the coals burn down, and then spread the hot coals out evenly.  tenda tip: You can determine how much charcoal you need before you add the lighter fluid.  Here’s how:  Spread the coals out in the tray to form a full layer in the charcoal pan.  When they cover the tray evenly, add a few more.  Then, pile them back up.  Add the lighter fluid.  Light the coals and let them cook down to glowing.  Then spread the hot coals out again.  
 
Ready To Grill!  
 
Put your grates in place.  With a basting brush, baste both sides and edges of the rib racks all over with TENDA RUBTM.  My brush is 3 inches wide.  Arrange your racks on the grill. Don’t overlap your ribs.  It is better to start with the ribs far from the heat than close to the heat.  Or, it is better to start with your temperature low, rather than high. About 300 degrees F is good.  Turn and baste your ribs more often to keep them from burning (every 5 to 15 minutes).  Close your grill if possible.  It will keep in heat and smoke, and also reduce flame-ups.  Baste and turn your ribs every 5 to 15 minutes. Be sure to cover every spot on the ribs with TENDA RUBTM. As the ribs get hotter, the tender rub will melt right into the ribs.  That’s how to tenderize ribs.
 
Tenda Tip #2: 
 
During the grilling, ribs or rub may get some dark sprinklings in places, but it’s O.K.  Just smooth them out with your brush and keep on grilling! 
 
Tenda Tip #3: 
 
Resist temptation to take your ribs off too soon.  They may tender and look ready, but they may not be done.  Maximum tenderization occurs when the ribs are completely done.  If you can’t pull the rib meat cleanly off the bone, the ribs are not ready.   
 
Tenda Tip #4: 
 
If the smaller end of the ribs is done, you can cut those bones off and serve them up while the thicker ribs keep on cooking.