How To Barbeque Ribs
Everything You Need To Know About How To Barbeque Ribs
Learning how to barbeque ribs is a sensitive matter, depending on who your information source is. Some experts are extremely secretive about their methods, while a greater majority lay claim to fabulous ribs only to serve tough, chewy slabs of overcooked rubber. The methods for creating the flavorful, tender, sweet ribs that we crave are many, from dry rubs, to constant basting, to moisture injections and marinating. The most important factor when learning how to barbeque ribs is choosing the type of rack you wish to work with.
Country pork ribs tend to be the least expensive, as well as the largest and meatiest cut. Beef ribs are another budget friendly option, though the taste and texture is quite different than the mainstream slab. And finally, the pork rib portions, both standard and baby back, are the most popular and pricey choice. The chance of ruining a beautiful, pricey piece of meat can turn even the most adventurous person away from attempting a delicious rib meal. In hopes of clarifying the cooking process and giving you a great chance at success, here are a few facts about how to barbeque ribs.
Precooking is a term that many professionals would scorn, but for the layman this technique is an absolute miracle. The small amount of meat between each dense bone poses the largest issue when learning how to cook ribs. The flavor within the bone needs to be absorbed by the meat between them, and this can only happen when the bone is heated thoroughly. The chances of this happening on a flaming grill without completely drying and charring the delicate meat are quite nil, and the pre-roasting technique will eliminate this issue for you.
In the bottom of a large roasting pan, mix about 1 to 1 ½ inches of water with whatever spices and flavorings you enjoy. My favorite mix is a full clove of roughly chopped garlic, ¼ cup of dark brown sugar, 2 teaspoons of salt, and about 2 teaspoons of fresh cracked pepper corns. You can add more spice if you like a kick, and anything from chili to cayenne will do just fine. The main focus with this method is infusing the meat with flavor and moisture. Set your oven to 325, and place your meat in the roasting pan. Should the meat be too lengthy to fit flatly into the pan, you can precut it to half slab size, making it much easier to deal with.
Tightly seal your pan with heavy aluminum foil, and cover it with the lid for double protection, as this slow steaming process works best in an airtight environment. Give your pre-roasting process about two hours, and then check your meat for tenderness. You are looking for complete fork tenderness, but you want the ribs to stay together when picked up. When you have achieved this texture, you’re ready to pull the ribs from oven to grill. Baste your ribs with the sauce or rub of your choice, and then grill over medium flames for 5 to 7 minutes per side, turning and basting often. Your tasters will be blown away by your culinary genius!