Rib Barbecue Recipes Food Cooking International Guide
Rib Barbecue Recipes From The Master Chefs
By Frank Russelton
You’ll know good rib barbecue recipes when the meat glistens
with moisture and melts off the bone like butter. No sinews will
be stuck in your teeth because it’s far too succulent for that.
It’s a rare bite when you have to chew more than a few times before
greedily gulping down the heavenly meat.
Sauce will be streaked up your cheeks and saturating your fingers,
and dots of pepper will be on your teeth, no doubt, but you don’t
even care. You feel as though you’ve never tasted BBQ recipes
pork before today. Cooking top-notch ribs BBQ recipes is one of
the biggest challenges for an aspiring outdoor chef, but also
one of the most rewarding lessons. If you’re up to the task, then
here are some techniques and recipes to help you get started.
Tips For Delicious Barbecue Ribs
Several Kansas City authors and chefs share some tips to make
your ribs barbecue recipes turn out. To prepare the ribs, "Peel
the membrane from the back side of the ribs for better flavor
and tenderness," says Karen Adler. You’ll know the meat is
done when you can twist the meat right off the bone, she adds.
Ardie A. Davis, who holds a Doctor of Barbecue Philosophy Degree,
advises that you focus on basic cooking techniques more than seasoning
and specific BBQ recipes ribs. "Once you’ve tasted things
in what I call a more primal way, you’re going to be fussy about
what you should add to that," he explains. Additionally,
he advises using patience while cooking, as the most delicious
meals can take up to 12 hours to make.
Do Not Battle Flare Ups
When flare-ups occur, "don’t battle them," Davis warns.
Instead, move food to a cool zone on the grill. Judith Fertig
says not to worry incessantly whether something is done or not.
"If you leave it on too long, there’s nothing you can do
to rescue it," she warns.
Now that you know the techniques for BBQ recipes beef and pork,
you can try one of the tested rib barbecue recipes from Big Bob
Gibson, the preferred pit master of celebrity chef Emeril Lagasse.
Finding A More Tender Slab Of Ribs
First, you’ll need to slide a knife under the rib membrane to
separate the two bones and get a more tender slab of ribs. Next
you’ll need to mix together a rub comprised of 1 cup of dark brown
sugar, 1/2 cup of garlic salt, 1/3 cup of onion salt, 1/2 cup
of paprika, 2 tablespoons of chili powder, 1 tablespoon of cayenne
pepper, 1.5 teaspoons of ground cumin and 1 teaspoon of black
pepper, and shaking the rub onto the front and back of the slab,
then gently patting the ingredients into the meat.
Heat your grill or pit to 225 degrees. You can use barbecues
charcoal grills, gas grills and wood chips like hickory, oak or
cherry apple. Place the ribs meat side up and cook for 3 hours.
Then spray the ribs with a cup of apple juice for more flavor
and cook another 2 hours until ribs easily separate.
Improving The Taste Of The Meat With BBQ Sauce
Apply a generous coat of BBQ sauce to both sides, comprised of
2 cups of ketchup, 2/3 cups of dark brown sugar, 1/2 cup of distilled
vinegar, 1/2 cup of water, 2 tablespoons of honey, 4 teaspoons
of Worcestershire sauce, 4 teaspoons of liquid smoke, 2 teaspoons
of garlic powder, 2 teaspoons of onion powder, 1/2 teaspoon of
salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper
and 1/8 teaspoon of celery seed. Cook 15 minutes and serve up
your delicious creation!
Many rib barbecue recipes call for marinating, but many people
misunderstand the purpose of a marinade, says Kansas City chef
Richard W. McPeake. "Shorter periods of marinating are for
flavor, longer periods for tenderizing," he explains. "Marinating
chicken too long ’cooks’ it, making it rubbery." Often a
30-minute marinating period is plenty of time to saturate the
meat with flavor.
Additionally, you’ll want to be sure your ribs are the same thickness
from end to end so you don’t over-cook 50% of the meat. By using
these tips, you’ll have a great rack of ribs, he says. In his
latest book "Simply Backyard Barbecuing: From Grilling to
Smoking," you can get over 200 recipes and learn additional
tips on buying meats, building a fire, making savory rubs and
creating memorable sauces.
About the Author:
Frank Russelton has written a number of articles on food and cooking
including Steak
House, Cooking
Recipes, New
Recipes, Cookbooks,
Cooking Tips.
Keep a lookout for more articles on this website.
Did You Know?
Are there professional barbecue cooking competitions?
Oh there are some huge professional barbecue
cooking competitions. One of the most famous is Memphis in May.
This is a competition where people from all over the United States
vie to compete in. You have to either win a huge regional competition,
receive and invitation or pay a huge entry fee.
The people that compete in Memphis in May
are die-hard barbecue chefs that secretly guard their barbecue
recipes. Another huge competition is the Jack Daniels World Championship
Invitational Barbecue hosted in Lynchburg, Tennessee. There are
many different barbecue organizations and each organization will
have many different barbecue competitions listed. Some may be
for pork only while others may be a steak competition. If you
are not a "professional" barbecue chef, there are always local
competitions for you to check out.
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