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