11 Tips to Making the Best Pork Ribs

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