Recipes For A Family Barbeque
ask ten different people of the best wayto barbecue ribs, and you'll get ten different answers. but everyone willagree on one thing: tender, succulent, mouth watering meatwith a flavorful, caramelized crust is barbecue delight we'll show you one simple way to preparebarbecued ribs using your gas or charcoal grill. step one:choose your ribs pork ribs come as baby back'sand spare ribs. plan on about one pound perperson for either kind
baby back ribs are cut from higheron the pig near the tenderloin. they're leaner, meatier and cooka little faster than spare ribs; but you'll pay more per pound. spare ribs are cut from the lowerbelly side of the pig. they're fattier and less meatythan the baby backs. but their lower costs makes themmore affordable when you're cooking for a crowd. spare ribs will cook more evenlyif they're trimmed, so cut off the skirt or flap that hangsdown on the bone side of the rack and
trim any excess cartilage, bones, or fatabove the actual rib section. on the flip side of the ribs you'll see a thinmembrane covering the bons. removing this membrane may allowseasonings to better soak into the meat. so work up an edge with aspoon 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 giveribs a flavor boost before they hit the heat.
mix one tablespoon each, of cumin, chili powder, and paprika togetherin a bowl. add some salt and pepper to taste, and you have a simple, tasty rub. patthe ribs dry with paper towels. then sprinkle both sides generously withthe dry rub. store leftover rub in an airtight container for the next time youbarbecue. let the ribs sit with the dry rub for30 minutes to overnight in the fridge, allowing the seasonings to penetratethe meat. step three:prep the grill.
ribs are mostly bone and muscle, socooking 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'reusing charcoal, fire it up till there's a good coat of ash. when the grill is heated, clean thegrates 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 setthe side burners to medium low.
on a charcoal grill move the hot coalsoff to one side. to prevent flare-ups, put an aluminum drip pan right beneaththe ribs. step four:slow cook the ribs. place the ribs, bone side down, onthe grate over the drip pan. if you're cooking several racks at atime, line them up in a rib rack. close the grill lid and let the lowheat do the rest. you'll be tempted to sneak apeek at your ribs, but try not to open the cover more than onceor twice an hour. after an hour, use an instant read thermometerto check the internal temperature.
stick the probe between the ribs,avoiding the bones ribs need to cook to aninternal temperature of at least 160 degrees fahrenheit. if you're cooking baby back ribs, whichcook faster than spare ribs, look for doneness clues. like the meat slicingeasily away from the bone. step five:get saucy! wait until the last thirty minutesto slather on some barbecue sauce for the final flavor boost. applying the sauce at the end keepsit from scorching in the heat;
you don't want blackened ribs. when your ribs are cooked and sauced, use a pair of tongs to pluckthem off the grill and set them on a clean cutting board. cover with foil for ten minutes beforeyou 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, adddifferent woods to the fire for a smoky
flavor, or experiment with differentsauces. there's nothing like that wow factorwhen you serve up slabs of barbecue ribs. hot, tangy, moist and smoky. grab a rib, plenty of napkins, and dig in!
