How to Barbeque Ribs - Allrecipes


Uploaded by allrecipes on 16.05.2011

Transcript:
Ask ten different people of the best way to barbecue ribs, and you'll get ten
different answers. But everyone will agree on one thing:
Tender, succulent, mouth watering meat with a flavorful, caramelized crust
is barbecue delight
We'll show you one simple way to prepare barbecued ribs using your gas or
charcoal grill.
Step One: Choose your ribs
Pork ribs come as baby back's and spare ribs.
Plan on about one pound per person for either kind
Baby back ribs are cut from higher on the pig near the tenderloin.
They're leaner, meatier and cook a little faster than spare ribs;
but you'll pay more per pound.
Spare ribs are cut from the lower belly side of the pig.
They're fattier and less meaty than the baby backs.
But their lower costs makes them more affordable
when you're cooking for a crowd.
Spare ribs will cook more evenly if they're trimmed,
so cut off the skirt or flap that hangs down on the bone side of the rack and
trim any excess cartilage, bones, or fat above the actual rib section. On the flip
side of the ribs you'll see a thin membrane covering the bons.
Removing this membrane may allow seasonings to better soak into the meat.
So work up an edge with a spoon or blunt knife.
Get a good grip, and peel it up in one
long strip.
Step Two: Rub on the flavor.
A dry rub is an easy way to give ribs a flavor boost before they hit
the heat.
Mix one tablespoon each, of cumin,
chili powder, and paprika together in a bowl.
Add some salt and pepper to taste,
and you have a simple, tasty rub. Pat the ribs dry with paper towels.
Then sprinkle both sides generously with the dry rub. Store leftover rub in an
airtight container for the next time you barbecue.
Let the ribs sit with the dry rub for 30 minutes to overnight in the fridge,
allowing the seasonings to penetrate the meat.
Step Three: Prep the grill.
Ribs are mostly bone and muscle, so cooking them slowly is the ideal method
for juicy, tender fall off the bone meat. Pre-heat your gas grill on high for
10 minutes, with the cover on. If you're using charcoal, fire it up till there's a
good coat of ash.
When the grill is heated, clean the grates with a wire brush, and then wipe
with oil to keep the ribs from sticking. Indirect heat is the best way to slow
cook ribs
On your gas grill,
turn off your center burner and set the side burners to medium low.
On a charcoal grill move the hot coals off to one side. To prevent flare-ups,
put an aluminum drip pan right beneath the ribs.
Step Four: Slow cook the ribs.
Place the ribs, bone side down, on the grate over the drip pan.
If you're cooking several racks at a time, line them up in a rib rack.
Close the grill lid and let the low heat do the rest.
You'll be tempted to sneak a peek at your ribs, but try not to
open the cover more than once or twice an hour. After an hour,
use an instant read thermometer to check the internal temperature.
Stick the probe between the ribs, avoiding the bones
Ribs need to cook to an internal temperature of at least
160 degrees Fahrenheit.
If you're cooking baby back ribs, which cook faster than spare ribs, look for
doneness clues. Like the meat slicing easily away from the bone.
Step Five: Get Saucy!
Wait until the last thirty minutes to slather on some barbecue
sauce for the final flavor boost.
Applying the sauce at the end keeps it from scorching in the heat;
you don't want blackened ribs.
When your ribs are cooked and sauced,
Use a pair of tongs to pluck them off the grill
and set them on a clean cutting board.
Cover with foil for ten minutes before you serve them up with extra sauce on
the side.
That's it!
Once you mastered the basic rib recipe, you can start to add your own tweaks to
the process. Change the rub mix, add different woods to the fire for a smoky
flavor, or experiment with different sauces.
There's nothing like that wow factor when you serve up slabs of barbecue ribs.
Hot, tangy, moist and smoky.
Grab a rib,
plenty of napkins,
and dig in!