| 1. Purchase ribs that are evenly covered
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| | constant attention! As soon as it goes on
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| in meat. In other words, don't buy a slab
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| | your grate, stay close by and keep an eye
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| that is fatty on one end and fleshy on
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| | on it. Watch the cooking temperature and
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| the other. Avoid slabs that have exposed
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| | avoid going above 250 degrees Fahrenheit
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| bones!2. Allow for one pound of ribs per
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| | -- the best ribs are cooked slowly over
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| guest. This is a generous helping but for
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| | indirect heat for about five hours.8. Put
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| more impressive appetites, make it
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| | down that fork! Always use tongs to
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| two!3. When preparing the meat, make sure
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| | handle your meat once it's on the grate.
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| you remove the membrane on the underside
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| | Why pierce the meat and let the flavor
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| of the ribs with a sharp knife. If you
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| | ooze out if you don't have to?9. If
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| don't it blocks the flavor
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| | you're going to baste during cooking stay
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| intake.4. Always marinate your ribs in
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| | away from anything with sugar in it. Your
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| the refrigerator, not at room
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| | best bet is to use vinegar and/or
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| temperature.5. Don't even think about
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| | water-based products only.10. Only lay on
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| boiling those ribs! Above all else,
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| | the BBQ sauce in the last 20-30 minutes
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| boiling the meat causes it to lose all
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| | of cooking. Any sooner than that and the
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| its flavor. If you just have to pre-cook
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| | heat will cause the sauce to caramelize
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| your ribs before slapping them on the
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| | and burn your meat.11. Let the ribs cool
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| cooking grate, try steaming your slabs
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| | for 10-15 minutes before you serve them
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| instead as this will help lock the flavor
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| | up. This is just a courtesy -- you don't
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| in.6. Before placing your ribs on the
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| | want to singe your guests' mouths with
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| grate for Barbecuing or smoking, make
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| | smoking hot sauce! You could lose some
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| sure you coat the metal with a generous
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| | friends.Article Provided by Michael
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| helping of oil.7. Barbecuing demands
| |
| | (Texas Mike) Krishman.
|
