A good barbecued rib is a joy to eat and we have the best BBQ Rib Recipe. It falls off the bone, bursting into a symphony of flavors in the mouth. These tips will help you make a perfect rib.
Well-prepared barbecue may be the best meal you will ever eat. And if you are serving them to family and friends you will collect some well-deserved praise. But choose the wrong cut of meat or prepare it wrong and that praise can go down the drain quickly. Here are some tips for barbecuing pork ribs that will ensure a mouthful of tender flavorful meat in every bite.
Best BBQ Rib Recipe: Preparing the Ribs
Purchase one pound of ribs per person. This seems like a lot, but there are a lot of bones in that pound. Look for ribs that are meaty without too much fat. The slab should be covered in meat with no exposed bones. Some butchers will trim the meat too close or even expose the bone. You want an even layer of meat from end to end.
Remove the membrane from the underside of the ribs. Insert your knife on the underside to loosen one end, then grab it and pull. If you do not remove the membrane the underside of the ribs will not be seasoned and the membrane is rubbery to try to eat. It is definitely worth the effort to remove it.
Apply a marinade or dry rub and allow the flavors to meld in the refrigerator. Bring them back to room temperature when ready to cook.
Best BBQ Rib Recipe: Pre-Boiling Ribs
Many cooks boil their ribs before grilling. They think they are tenderizing them and making them cook quicker. Do not do this. Boiling the ribs leaves all of the wonderful pork flavor in the cooking liquid and robs your ribs of their meatiness. If you pre-boil the ribs, youíd better have a great sauce, because that is all you will taste. Instead, plan to cook low and slow.
Best BBQ Rib Recipe: Grilling the Ribs
Barbecued ribs take time. Plan to cook the meat for at least 5 hours at 225 degrees. Oil the grill before cooking to keep the meat from sticking. Watch the temperature to be sure it does not rise above 250. Low heat will melt the cartilage and tenderize the meat.
Resist the urge to take the meat off the grill too soon. The secret to fall-off-the-bones ribs is another 45 minutes to one hour of cooking after the meat officially reaches the done stage.
Best BBQ Rib Recipe: Saucing the Ribs
Use a vinegar based mopping sauce to baste the ribs during cooking. Save the tomato based sauces for the last 20 ñ 30 minutes. Most barbecue sauces have a lot of sugar in them and will burn if applied too soon. You can serve more sauce on the side.
Test for done-ness by pulling on an end rib with your tongs. The bone should be loose and the meat tender. Resist the urge to stick the ribs with a fork, you will only lose flavorful juices and dry out the meat. The meat is done when it is tender, assuming you are cooking at the suggested low temperature of 225 degrees.
Best BBQ Rib Recipe: Serving the Best Barbecue Ribs
Remove the ribs to a clean prepared platter using tongs. Support the ribs lengthwise so that they do not fall apart during the transfer. Let the ribs cool for a few minutes before serving. The bones will hold the heat well so they can wait a few minutes while you prepare the vegetables. Serving the ribs too soon could burn tender finger and mouths.
Slice the ribs apart for easy finger management. Some cooks slice the ribs into slabs of 2 or 4, but the guest must slice again with their inferior knife, sometimes shredding the meat. Do your guest a favor and slice the slab into manageable pieces to begin with.
Using a marinade or dry rib rub, mopping sauce and finishing sauce will give you a wonderful flavor profile for your ribs. Cooking correctly at a steady low temperature of 225 will slowly produce a perfectly tender fall off the bone rack of ribs. Follow these tips and you can be confident that the praise will follow.