Cooking Ribs
A Quick Guide to Cooking Ribs
A backyard picnic barbeque would not be complete without a table set with potato salad and the grill cooking ribs to a tender, sweet and juicy deliciousness. While some food programs on television make it appear you have to be a Southern chef to be an expert at cooking ribs, the truth is that anyone can easily do it with a little insight on the how-tos.
Pork ribs are available in a few different styles: baby back, spare ribs or St. Louis ribs. Baby back ribs come from the back loin, with smaller bones in both length and width. Spare ribs are from the underside of the rib cage, and contain more fat. St. Louis cut ribs are spare ribs, but with a bit of difference. The chine bone, which is part of the breast bone, is trimmed off from St. Louis cut but left on for spare ribs.
When it comes to cooking ribs, there are a few trains of thought on how to prepare them which is basically a matter of preference. Some people like “wet” ribs, ribs that are continually mopped with a wet barbeque sauce. Other people prefer “dry” ribs; ribs that have been prepared with a dry rub consisting of a number of spices and seasonings. If the rack of ribs you have chosen still has the silver membrane across the back, you will need to remove this to allow the seasonings to penetrate the meat. Simply slide a butter knife underneath and gently tug to release; you can then grasp it and pull it away. The meat should be seasoned the day before you will be cooking ribs. This allows the meat to absorb the flavor.
On the day you will be cooking ribs, prepare your grill or oven. The key component to successful, mouth-watering ribs is LOW AND SLOW. Keep the heat down to between 250° and 300°, allowing the collagen in the meat to slowly melt into the ribs, rendering them into a tender, juicy meal. Lower heat will tend to dry out the meat, whereas higher heat will burn the rib rub or sauce and rob the meat of its tenderness. Indirect heat is best for cooking ribs; if you can adjust the burners on the grill, keep the ones directly underneath the ribs off. Allow from 1 ½ to 2 hours for cooking; the meat will begin to pull away from the bone when done.
If the seasoning mix has high sugar content, watch the ribs closely to avoid a black char from forming from burning sugar. A sheet of aluminum foil can be placed underneath the cooking ribs when beginning to cook; removing the ribs from the aluminum in the last 30 minutes of cooking will help them to develop the delicious bark if desired.
Simply by following this quick guide, you will find yourself to be an accomplished chef when it comes to cooking ribs.