October 9, 2012

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How to Barbecued ribs

Who doesn't like barbecue ribs? The hardest part of getting barbecued ribs is producing the flavor of barbecue in it using a smoker or a gas grill. Ribs can be made tender or crunchy. At the end of the day it is all about one's choice and taste. Anyway just follow this few steps procedure and you are going to have a hell of a dinner tonight!

Things you need!
1. Pork ribs (Cleaned and cut in appropriate size)
2. Barbecue sauce
3. Pork rib rub (any flavor you like)
4. Wooden chips/a piece of coal will also do (for the barbecue flavor)
5. Aluminum foil (to keep them warm and juicy)
6. A knife
7. A kitchen thermometer
8. A smoker/gas grill (Large enough for the ribs)

1. First and foremost; the most common mistake people make while making ribs is that they give them direct heat. That is the wrong way and tends to shrivel up the ribs. The best way to get juicy and tender ribs is cooking them with an indirect or even source of heat. Secondly, patience pays!
2. Coming to the procedure, set up the smoker at 225 degrees Fahrenheit or 107 degrees Celsius. More heat is needed at the start and at the end while pouring the sauce.
3. Get perfectly trimmed and sorted out ribs from wherever you get your meat. Clean it up of the membrane/skin covering it on one side. Any spare fat hanging on it also doesn't help. It does not let the flavor sink in through the meat. A good way to do it is lightly heat the rack of ribs and then peel off the skin using a knife. It will easily detach.
4. Now use the pork rib rub and preserve the ribs in it. Don't apply the rib-rub too early. It gives a stale taste. Applying it just close to the cooking time helps sinking the flavor in. Pork rib rub comes in a variety of flavors; from sugary and salty to spicy etc. Use only as much as you want.
5. Nobody knows your smoker better than you. Just get an even heat from it on the ribs. Most people do not get it right at this point and it kills all the effort made for the preparation earlier.
6. Don't stretch out the meat. Just place it gently on the smoker. Let them be in the smoker for 3 hours on low even heat.
7. Now wrap them in a heavy aluminum foil for 2 hours or so and put them on the smoker. This lets the ribs get soft in their own steam and you get a deep barbecue taste in the meat. Moreover if you like soft ribs then this is one of the best ways to do it!
8. When the ribs reach a temperature of around 170 degrees Fahrenheit you can either get them crispy or soft and tender. If you want to get the crispy thing, put some sauce on the ribs and let them heat to about 265 degrees Fahrenheit. If not then just unwrap the aluminum foil and put the ribs in a platter and pour barbecue sauce on it.
9. Let the ribs rest a bit prior to serving for about 10 minutes or so.
10. Cut the ribs using a sharp knife in to size you prefer. Your barbecued ribs are now ready.

Cooking is all about innovation, patience and experience. Always be patient during the process, learn from your mistakes and innovate along the way. You're good to go!

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