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