Barbequing isn't just a matter of throwing any old slab of
meat onto a burning grill with reckless abandon. There are
certain steps that one has to follow in order to grill
truly tasty and tender barbequed ribs.
First of all, one has to pay close attention to the type of
ribs that they are going to barbeque. Whether they may be
baby back, short ribs or spareribs, each of them come with
their own specific recipes and cooking procedures. Being
educated on the qualities of the different kinds of ribs
will be helpful in knowing how to prepare them best.
It is important that the ribs are properly seasoned. One
recommendation is to smother the ribs with a thin coat of
mustard and then apply a liberal dash of seasoning, rubbing
it well into the meat on the ribs. The marinated ribs must
then be wrapped and refrigerated for a period of around 4
to 48 hours.
The next step is cooking the ribs, that is, the first
cooking before the final cooking on the barbeque grill.
There are a number of methods for carrying out the initial
cooking. One option is to cut the ribs into pieces ideal
for serving and cooked low on a slow cooker, such as a
Crockpot, for about 10 hours. Another method is to place
the ribs in a large tightly-covered roasting pan and bake
it in an oven at a temperature of 225 degrees for around 6
to 8 hours.
If one chooses to cook the ribs in an electric roaster, the
ribs should be cut in the same way as in the slow cooker
technique and then cook them for a period of around 6 to 8
hours. But perhaps the easiest way of pre-cooking ribs is
to boil them. It is not necessary to rub the ribs first
before doing this method. While boiling in a large pot, the
ribs would be seasoned with bay leaves, celery, garlic,
chopped onions, liquid smoke, and 2 tablespoons of barbecue
rub. The heat is cut down to a simmer afterwards. Depending
on the cut, ribs can take around one to 3 hours to cook.
For instance, compared to other ribs like baby back,
spareribs take a lot more time to cook when simmered.
For basting the ribs, the lids on slow cookers and electric
roasters envelop the meat's juices, thus causing them to
"self-baste" repeatedly. In basting oven-baked ribs, they
must be kept moist by basting them every 30 minutes using a
"mop," which is a mixture made up of either beer or 4 cups
of apple cider vinegar combined with 3 tablespoons of
barbeque rub. It is recommended that the first cooking be
done one day before the barbeque, especially if one expects
to serve a large number of people.
When the ribs have been cooked to its preferred tenderness,
they are finally ready for barbequing on the grill. Setting
the heat of the grill to medium, the ribs are placed onto
the grill and left to cook for around 5 minutes on both
sides. They are then marinated with the barbeque sauce of
one's choice and the sides are once more cooked for an
additional 5 minutes each. Afterwards, they are left to
stand for a few more minutes to cool them down a bit before
serving.
Barbequing takes quite a bit of work and a whole lot of
patience. But one can't rush perfection, and all the time
and effort expended will be well worth it when the result
is a succulent feast of excellent, tender, mouth-watering
grilled ribs.
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