A BBQ guide to ribs
Whether is pork or beef the trick to
cooking ribs is a multi-part process.
Ensuring your grill is the right
temperature is also important but the
flavour you receive when your ribs have
been properly smoked, steamed, rubbed
and sauced will have your guests asking
you for tips !
Below I have listed key steps to help you with this process.
Rub Rubs can be sweet, savoury, spicy or mild. The best thing about rubs is that they can be altered to your specific taste. Since sugar is used in a lot of recipes it s important to know that sugar burns at 265degrees Fahrenheit / 129 degrees Celsius. The reason why sugar is used in a lot of the recipes is that it uses the moisture from the meat to dissolve and hold the herbs and spices in place.
Ribs; most people tend to use pork ribs but you can also use beef, lamb and venison, ribs are taken from the rib cage of an animal and are not particularly meaty.
There are two common cuts of ribs that are used on the BBQ both unique in there own way, other cuts of ribs are (in my opinion) not ideal for the BBQ or not even ribs so we will concentrate on the two cuts of ribs majority of people use including us.
Baby back ribs
This cut of meat is taken from the very top of the rib cage found below the loin, baby back ribs have the most meat and you usually only get 8 baby ribs from each pig.
Baby back ribs are curved and 1/3 of the size of spare ribs, baby back ribs tend to be more expensive than spare ribs but are worth the extra cost.
Spare ribs are the main part of the rib cage it's a very distinctive part of the pig, each rib is a flat piece of bone with meat and fat on both sides.
The spare ribs are taken out of the pig as a whole cage and then can be either cooked together or parted before cooking the choice is yours.
Some of our favorite BBQ recipes for you to try
Carolina BBQ rub
You will need:
2 tbsp salt
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chilli powder
2 tbsp freshly ground black pepper
1 tbsp cayenne pepper
¼ cup paprika
Combine all ingredients and it is ready to be placed on your meat for grillin ! Smoke to achieve a smokey flavoured rib the best thing to use is a charcoal grill but this can also be accomplished by a little trick using aluminium foil and wood chips.
What you will need:
Three handfuls of wood chips
Aluminium foil ( for a gas grill)
Place the wood chips in the bowl of water so that they are covered and let soak for 20 minutes. After the 20 minutes if using a gas grill wrap the chips in aluminium foil and poke several holes at the top.
Once your gas grill is heated to a high temp place the “foil balls” to the sides of the grill and wait for them to begin smoking.
Once they have, turn down the heat and your ready to place your ribs on.
For the traditional charcoal grill, simply place your wood chips directly on the hot coals.
Steam to achieve that tender, juicy rib you need to steam them.
To accomplish this simply place your ribs on a sheet of aluminium foil after they have cooked for 35 minutes and are brown on both sides.
Then add water or for added flavour lager or apple juice.
Next wrap them tightly up so that no air can escape and place them back on the grill for 35 minutes to allow the liquid to boil producing steam.
Your ribs after this time should feel flimsy in the foil wrap.
Sauce; Who doesn’t love a finger lickin’ good rib?
Looking for the sticky sauce you find in a good restaurant at home ? Well look no further.
The trick to this is time and patience.
Start with a great BBQ sauce.
Sticky BBQ sauce
What you will need:
1 small chopped onion
3 crushed garlic cloves olive oil
1 red chilli finely chopped
1 tsp fennel seeds, crushed
55g dark brown sugar
50ml dark soy sauce
300ml tomato ketchup
salt and pepper
Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
Add the soy sauce and ketchup with the salt and paper to taste. Bring to a boil and simmer.
If you prefer you can always use a pre-made BBQ from your local grocers.
The trick is how you put the sauce on your ribs to make them extra sticky.
Once the ribs have fully cooked place the BBQ sauce on one side of the rack and close the lid for 5 minutes.
After 5 minutes flip the rib coat with BBQ sauce, close the lid for another 5 minutes.
Do this for the next 30 minutes and you will have a perfectly coated rib ready for eating !
Now that you know all the steps it s time to get those ribs out and get grilling!
First add your RUB
next SMOKE your ribs for 30 minutes using indirect heat then STEAM them for 30 minutes or until tender.
add the SAUCE and your done!! For all your hard work you get to enjoy the best tasting ribs you have ever had!