Welcome to How to Barbecue Ribs 101.
In this course, I will give you a brief overview of ribs.
Then we will discuss;
When you finish this course, you'll know how to make fantastic ribs that you can have whenever you want!
Ribs are loved by everyone!
Maybe it's the primal act of gnawing meat off of a bone, making us feel a little like cavemen.
Or the love of cooking juicy, delicious meat over a fire.
Maybe it's the sweet, smoky taste of the meat after being seasoned and cooked to perfection. The delight of flavors is experienced as you lick the juice off your fingers.
Whatever it is...Most people would agree...
Ribs are great!
Ribs are indeed fantastic...When cooked right.
Ever had a lousy rib?
We all have, unfortunately. They're horrible! Dry, grainy, and chewy. Yuck!!!
Words you definitely DON'T WANT to be associated with your ribs. And they never will be, as long as you follow the techniques outlined in this how to barbecue ribs course.
But before we get into how to barbecue ribs, let's look at what goes wrong...
The most common mistake is an incorrect cooking method. You may be asking yourself...What does that mean? It means cooking them the wrong way.
A tragedy, to say the least!
Ribs are a unique cut of meat; they are thin, which means, theoretically, they can be cooked to a safe temperature relatively quickly. But there's a problem with that technique...
You see, ribs contain large amounts of connective tissue and fat, with some meat surrounding many bones. A unique culinary challenge that this how to barbecue ribs course will address.
Even though the meat is thin, it should be slowly cooked to achieve the best flavor and texture.
Cooking ribs quickly does not break down the connective tissue and renders the fat too quickly. The result is a dry, chewy, tasteless piece of meat.
How to alleviate this problem?
The first and most crucial lesson in this course about how to barbecue ribs is your ribs' quality. Because it doesn't matter;
They cannot make a bad cut of meat better than it's meant to be.
Let's talk about choosing ribs before talking about proper cooking techniques.
The ribs used in this course on how to barbecue ribs are pork spareribs. Many of the same principles apply to baby back ribs and even beef ribs.
Here are the essential points to remember about rib selection;
Also, choose ribs that have a nice, pink, fleshy color. No dark or gray meat, please.
Note: Cryovac ribs may have a smell to them.This is a result of the Cryovac process.
Cryovac meats are actually "wet-aged" because of the Cryovac process.
This process purges oxygen from the container that the food is stored in and replaces it with nitrogen.
These foods keep much longer and are usually held for a very brief period before being sold. This period is the "wet-aging" period and does add some flavor to the meat.
What if you smell an odor?
If it goes away after a few minutes, the ribs are safe for your barbecue enjoyment.
Now let's get down to the our cooking technique.
We will be using the barbecue method to cook these ribs. After all, this is a course on how to barbecue ribs.
The second most important factor, after selection, is the proper cooking technique.
No matter how beautiful your rack is, your dish will never realize its full potential if cooked improperly.
Because of the connective tissue and the fat in ribs, they should be cooked low and slow.
That is how to barbecue ribs that are moist and tender.
They cannot be blasted with heat, and boiling them should never even be considered.
No self-respecting pit master would direct grill or boil a beautiful rack of ribs! His barbecue ribs would not employ either one of these methods.
So how should they be cooked?
With hardwood smoke, at a low temperature, for a long time.
In barbecue terms, low and slow.
Note: You can use more or less rub, depending on your tastes.
More rub will make your ribs sweeter and spicier. Less will, of course, make them less sweet and spicy.
I suggest using the recommended amount to start with and adjust from there if you feel the need to do so.
You can keep notes of the amounts you use to customize and then consistently recreate your very own barbecue ribs recipe.
You can use the sauce for basting if you like, serve it on the side, or not use any at all. No sauce would be known as "dry ribs." If you are basting that beautiful rack, you'd be making "wet ribs."
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