Cooking already-smoked ribs?
A friend picked up some smoked ribs - not cooked through, just cold smoked. Any thoughts on what best to do with them now? Bonus points for anything on the less time-consuming or labor-intensive end of the spectrum. Thanks!
Definitely just throw them on the grill. Or, if you don't have access to a grill, put them under the broiler. I'd first bring them to room temperature so they get hot all the way through before getting too 'crunchy' on the outside. Even though the ribs are not fully cooked, they're most likey very close so they don't need too much more cooking. If you prefer your ribs to be 'fall off the bone' (which in BBQ circles means they're overdone) you can always wrap them in foil and either cook them in the oven at 350 or indirect in foil on a grill. Either way, just cook them until they are quite tender and then finish them on the fire or under the broiler. Good luck.
I do this regularly. Whenever I buy ribs from a bbq place I'll get a rack cold with sauce on the side. I heat the oven to 425 with oven rack near the top of the oven. Then I place flat cakeracks into a roasting pan and put 1 1/2 cup of water in the bottom. I cut the ribs into serving pieces, lay on the racks and seal all in foil. Cook for 45 mins to an hour, then uncover and cook under the broiler to crispen, and finally to glaze with any sauce you prefer. I usually thin my sauce out so it will glaze in a few coats without glopping and burning. So this way we get ribs that are nice and tender inside with a brunch on the outside.
If they were truly cold smoked liked bacon and aren't pre-cooked, I think you would need to cook them low and slow in the oven. Perhaps 2- 2 1/2 hours in a 250 degree oven. Put the sauce on the last half hour.
Ribs have a tendency to be tough if you cook them quickly.
Thanks everyone! Upon actually seeing the ribs, looks like the friend was mistaken, and they are cooked through already. Which makes the task that much easier. Thanks for all the help.