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The Ultimate Grilled Ribs
We all fantasize about the perfect platter of ribs, but does the reality elude you and your grill? Perfection is possible; it just takes a little understanding, technique and practice. With the following tips and a few practice batches, you can be a rib guru in no time!
There’s an enchanting chemistry between warm weather and grilled ribs that always ends in happy people and good times; live it! –Chef Mick Rosacci, Tony’s Meats & Specialty
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The Types of Spareribs
Baby Back Ribs – Cut
from the pork loin, these are the finest of ribs. Select slabs with shorter
rib bones and as much visible meat as possible, avoiding those cut too
closely to the bone.
Slab Spareribs – Flavorful and inexpensive, these are the classic BBQ pork rib. These long-boned rib sections are from the side of the animal and include the breast section (this meaty section is often removed, cut up and marketed as rib tips). The best quality slab spareribs usually weigh less than 3 1/2 pounds per slab. Be sure to have your butcher ‘crack’ the
breastbone between the ribs for easy serving.
St Louis Ribs – cut from the slab
spareribs, these are the rib bone sections only.
Country Style Ribs – At 1 to 1.5
inches thick and roughly 8 oz each, these meaty cuts are
as much a chop as they are a rib. This juicy pork loin
cross section includes the baby back rib, feather (back)
bones and a meaty piece of pork loin.
Beef Back Ribs – These are the 7-8
rib bones from the prime rib roast. Beef back ribs are
less tender than pork back ribs, but their exceptionally
rich and juicy taste makes up for this.
Beef Short Ribs – Juicy, tasty and
textured ribs cut from the beef plate. Short ribs require
longer cooking times and shrink quite a bit.
Beef Flanken Ribs – Thinly crosscut ribs from the beef shoulder. Tasty and textured, they’re
often used in Asian preparations. Also called cross-cut
ribs.
Figure 1. Relationship Between Loin Ribs & Spareribs
Figure 2. Ribcage Cross-Section |
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Three Rib Cooking Methods
1) Par-roasting Ribs
This is the easiest way to consistently tender, moist ribs. After par roasting (braising), the ribs are seasoned and browned on the grill, then finished with sauce. Instructions:
Place plain, or marinated ribs into a roasting pan (avoid
over-crowding.) Add water to approximately 1/2 inch deep.
Cover tightly and braise at 300-325 degrees according
to chart below (large batches can increase cooking times.)
Test for desired level of tenderness by tugging on a
bone. Ribs are now fully cooked and may be grilled immediately
or refrigerated for up to 2 days before grilling.When
ready to grill, season ribs and brown over medium heat
until heated through and sizzling. Once browned, brush
with sauce and serve. Take care; finishing sauces can
burn quickly.
Par-roasting Time Chart
Pork Baby Back Ribs
Pork Slab Spareribs
Pork St. Louis Ribs
Pork Country Style Ribs
Beef Back Ribs
Beef Short Ribs
Beef Flanken Ribs |
50-80 minutes
75-90 minutes
75-90 minutes
90-120 minutes
60-90 minutes
90-180 minutes
30-60 minutes |
2) Indirect Grilling Ribs
This method calls for more of the cook’s attention,
but the results are worth it. If the ribs are cooked
very slowly, they become wonderfully tender with more
flavor and a different texture than par-roasted ribs.
Instructions:
Build a small charcoal fire, or light one side of your gas grill. When coals are grey and ready for cooking, pile them to one side, or around the outsides of your grill, leaving a large portion of your cooking grate without direct heat from below.
Place a pan of water below the cooking grate away from the heat source. Replace cooking grate and position seasoned ribs over the pan (the pan should catch the drippings, and water will eliminate flare-ups.) Cover the grill and use the air vents to adjust temperature (opening vents wider increases heat), ideally maintaining an air temperature 250-350 degrees.
3) Smoking Ribs
Most ‘BBQ Guru’s’ agree that smoking is the ultimate rib cooking method; producing a deep smoky flavor, a firm dark crust and a tenderness coveted by the aficionado. With a little patience and practice you’re
ribs are sure to impress! Instructions:
Ideally a two-chambered smoker should be used – in the first chamber a hardwood fire is built with one or a combination of woods. If you don’t
have a smoker, you can use hardwood and the indirect grilling
method on your charcoal grill.
The type of wood used affects the flavor considerably. Popular choices include hickory, oak, maple, alder, and mesquite. Very slow cooking with smoldering woods infuse your ribs with a rich smoky flavor. Cooking time is usually from 2-6 hours depending on conditions and batch size.Even more information about ribs, grilling and smoking at...http://www.smokering.net/http://www.virtualweberbullet.com/ |
