Purchase ribs that are evenly covered in meat. In other words, do not buy a slab that’s fatty on one end and fleshy on the opposite . Avoid slabs that have exposed bones!
leave one pound of ribs per guest. this is often a generous helping except for more impressive appetites, make it two!
When preparing the meat, confirm you remove the membrane on the underside of the ribs with a pointy knife. If you do not it blocks the flavour intake.
Always marinate your ribs within the refrigerator, not at temperature .
Don’t even believe boiling those ribs! in particular else, boiling the meat causes it to lose all its flavor. If you only need to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this may help lock the flavour in.
Before placing your ribs on the grate for Barbecuing or smoking, confirm you coat the metal with a generous helping of oil.
Barbecuing demands constant attention! As soon because it goes on your grate, stay accessible and keep an eye fixed thereon . Watch the cooking temperature and avoid going above 250 degrees Fahrenheit — the simplest ribs are cooked slowly over indirect heat for about five hours.
Put down that fork! Always use tongs to handle your meat once it’s on the grate. Why pierce the meat and let the flavour exude if you do not have to?
If you are going to baste during cooking stand back from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.
Only lay on the BBQ sauce within the last 20-30 minutes of cooking. Any before that and therefore the heat will cause the sauce to caramelize and burn your meat.
Let the ribs cool for 10-15 minutes before you serve them up. this is often just a courtesy — you do not want to singe your guests’ mouths with smoking hot sauce! you’ll lose some friends.