Different Tips to Cooking the Best Pork Ribs
Barbequing can be a hard task. You have your friends and family over for some home-made goodness but how do you know your bbq is going to end up great? What if it isn’t as good as the last time you cooked? Including for seasoned Barbecue vets, getting your pork becoming perfect is something that can be more than a little tricky.
Well I’m here to say to you that it’s totally easy to do, and here are a number ways that will assist:
1. Buy ribs that are evenly covered in meat. In other words, do not pick up a rack that is covered in fat on one side and meaty on the other side. Avoid racks that have seeable bones!
2. Give at least one pound of ribs per person. This is a desent offering but for larger appetites, give the two!
3. When cooking the pork, ensure that you dispose of the membrane on the underside of the ribs with a sharp knife. If you do not it removes the flavor intake.
4. It’s best to marinate your ribs in the fridge, not at room temperature.
5. Never think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before putting them on the cooker, try steaming your slabs instead as this will assist lock the taste in.
6. Before putting your ribs on the grate for Barbecuing or smoking, make sure you drip the metal with a large helping of oil.
7. Barbecuing needs constant attention! As soon as it goes on your grate, stay close by and keep watching it. Look the cooking temperature and avoid going above 250 degrees Fahrenheit — the best ribs are cooked slowly over indirect heat for about five hours.
8. Put down that fork! Always use tongs to handle your meat once it’s on the grate. Why pierce the pork and let the taste ooze out if you don’t have to?
9. If you’re going to baste during cooking stay away from everything that has sugar in it. Your best bet is to use vinegar and/or water-based sauces only.
10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.
11. Let the ribs cool for 10-15 minutes before you serve them . This is just a courtesy — you don’t want to burn your guests’ mouths with red hot sauce! You might lose some friends.
Now the last thing left to do is to go out and implement these tips. Happy barbecuing!!
Created by Becky Black for Meat no veg, one of the UK’s best online butchers. Visit this resource today to find out information on meat delivery, smithfield market and other butcher related topics.
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