Direct and Indirect pulp capping. 1  1. DIRECT AND INDIRECT PULP CAPPING. PRESENTED BY: ANJU MARIA THOMAS GUIDED BY : DR.SURYA NARAYAN RAI. 2  2. CONTENTSâ¦. ïµ INDIRECT PULP CAPPING. ïµ DIRECT PULP CAPPING. 3  3. INDIRECT PULP CAPPING.
A rack of pork ribs that weighs 3 pounds takes around 3 hours to cook. This includes approximately 1 hour per pound plus an added 15 to 30 minutes to tenderize the meat. Continue Reading. To cook ribs in the oven, first defrost them for approximately 30 minutes. After preheating the oven to 225 degrees Fahrenheit, prepare the ribs by first removing the white membrane on the back of the ribs.
1 Rub the spice mixture evenly on all sides of the ribs. 2  Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight. 3  2 Let the ribs sit at room temperature for 1 hour before cooking. 4  Heat a grill pan or outdoor grill to medium (about 350Â°F to 450Â°F).ou can also purchase a pork shoulder or butt roast and cut it into âribsâ yourself. Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them; the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.