Wednesday, December 4, 2013

What Is The Best Way to BBQ Ribs?

Every year thousands of people pull the grill out of storage, fire it up, toss a huge slab of ribs on top, load it with sauce and call it good. But will they turn out good? Is there a right and wrong way to BBQ ribs, or is it more about what tastes good to each unique person?I recently spent some time asking some professional BBQ rib grill men this question in an attempt to learn the correct way to BBQ ribs. The answers I got left me with more questions. I truly wanted to walk away feeling as if I knew something more about grilling ribs. I wanted the solutions to the age old questions of grilling. Sauce or no sauce? How much rub is too much? How long should I cook my ribs for?As it turns out, almost every one I talked to had very passionate opinions as to what exactly should be done to their ribs, and felt their was the only way to go. I tasted some amazing ribs from almost every class, all of which had their own unique characteristics. None of which I could honestly say were "wrong" or "right". They were all just good.My personal favorite was a group of BBQ rib champs from the Chicago area that put sauce on top of their ribs while they were grilling over the coals. They loaded so much sauce on top of their ribs that the sauce itself began to cook and harden on top of the ribs, almost to a toffee like consistency.I also tasted some that had very little sauce and just a heavy helping of the grill masters unique spice rub mixed with the smokey flavors of the cherry wood they were being slow roasted over. Very good and very different from the sauce loaded variety.If I learned one thing it was that ribs should cook low and slow. Everyone seemed to agree on this. At least a couple hours over the medium heat to let the meat get nice and tender yet not too tender that the flavor gets cooked out of the meat.All and all, I learned that there was no "right" or "wrong" way to cook ribs. As long as you don't burn them or under-cook them you will be good. Although some would swear blasphemy at those who use rubs, wood or sauce.To each their own, and to all happy eating!

Tony Brueski runs one of the nations best food blogs known as NewT

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