The Biggest Mistake You're Making With Ribs, According To Michael Symon

There's nothing better than perfectly cooked ribs, smoked or oven baked to the ideal balance of tender meat, crispy sear, and punchy flavor. Slathered in your favorite barbecue sauce and served with all your go-to fixings and side dishes, ribs become the centerpiece of a classic barbecue spread. And who knows barbecue better than anyone else? Michael Symon, of course. 

The former co-host of "The Chew," who grew up in Cleveland, Ohio, specializes in food that is inspired by his hometown. Symon even went on record stating he wanted to reinvent the style of barbecue his city is known for, with his restaurant Mabel (via Food Republic). The famous chef has also brought his barbecue expertise to the shows "BBQ Brawl" and "Burgers, Brew, & 'Que." He clearly has a passion and knowledge in the area, which he loves to share with his fans. Now he's sharing advice on twitter, specifically in regards to a fan's question about ribs. 

Michael Symon says you're probably overcooking ribs

Michael Symon weighed in on the biggest mistake people make when cooking ribs in a Tweet. It turns out that people are overcooking their ribs, making the meat too tender. The celebrity chef tweeted, "Ok back to our normal programming .. shortribs or ribeye?" One fan commented that they didn't like either, but specifically had an issue with their ribs. They said that short ribs are always too tender for them, losing all form and acting more as a flavor element on the plate instead of a hearty component of the meal.

Symon responded that if the ribs are tender, they are probably over cooked. The ideal rib has soft meat, but still has structure and remains a distinct element of the meal, standing on its own. He went on to say that people often overcook both beef and pork ribs, which causes the meat to lose its structure. So, if you've ever run into this problem before when you cooked your own ribs or want a tip to consider before trying it for the first time, remember not to overcook your ribs to achieve the perfect balance of delicious meat that falls off the bone, while still maintaining its structure.