Wrote off air fryer ribs for 2 years, then a buddy in Reno proved me wrong

I always figured ribs in an air fryer would come out gray and chewy since there is no smoke and no real bark, so I never bothered trying. My buddy in Reno did a rack of baby backs at 275 for about 35 minutes, dry rubbed, then brushed them with sauce and gave them 5 more minutes, and the bark was legit. They were not fall-off-the-bone mushy like the oven ones I grew up with, but they had a real bite and char on the edges. Has anyone messed with a dry rub that holds up better at that temp, or am I better off sticking with smoke for the big batches?

1 comments

Log in to join the discussion

Log In

1 Comment

ward.fiona9d ago

Wrote off air fryer ribs too until my cousin made some with coffee rub that actually held up.

7