| Barbequing can be a risky business. You invite your | | | | instead as this will help lock the flavor in. |
| friends and family over for some home-cooked | | | | 6. Before placing your ribs on the grate for Barbecuing |
| goodness -- but how do you know your barbecue is | | | | or smoking, make sure you coat the metal with a |
| going to turn out good? What if it's not as good as the | | | | generous helping of oil. |
| last time you made it? | | | | 7. Barbecuing demands constant attention! As soon as |
| Even for seasoned Barbecue vets, getting your meat | | | | it goes on your grate, stay close by and keep an eye |
| consistently good is something that can be more than | | | | on it. Watch the cooking temperature and avoid going |
| a little tricky. Well I'm here to tell you that it's totally | | | | above 250 degrees Fahrenheit -- the best ribs are |
| doable, and here are eleven tips that will help: | | | | cooked slowly over indirect heat for about five hours. |
| 1. Purchase ribs that are evenly covered in meat. In | | | | 8. Put down that fork! Always use tongs to handle |
| other words, don't buy a slab that is fatty on one end | | | | your meat once it's on the grate. Why pierce the meat |
| and fleshy on the other. Avoid slabs that have | | | | and let the flavor ooze out if you don't have to? |
| exposed bones! | | | | 9. If you're going to baste during cooking stay away |
| 2. Allow for one pound of ribs per guest. This is a | | | | from anything with sugar in it. Your best bet is to use |
| generous helping but for more impressive appetites, | | | | vinegar and/or water-based products only. |
| make it two! | | | | 10. Only lay on the BBQ sauce in the last 20-30 |
| 3. When preparing the meat, make sure you remove | | | | minutes of cooking. Any sooner than that and the heat |
| the membrane on the underside of the ribs with a | | | | will cause the sauce to caramelize and burn your |
| sharp knife. If you don't it blocks the flavor intake. | | | | meat. |
| 4. Always marinate your ribs in the refrigerator, not at | | | | 11. Let the ribs cool for 10-15 minutes before you serve |
| room temperature. | | | | them up. This is just a courtesy -- you don't want to |
| 5. Don't even think about boiling those ribs! Above all | | | | singe your guests' mouths with smoking hot sauce! |
| else, boiling the meat causes it to lose all its flavor. If | | | | You could lose some friends. |
| you just have to pre-cook your ribs before slapping | | | | Now the only thing left to do is to go out and |
| them on the cooking grate, try steaming your slabs | | | | implement these tips. Happy barbecuing!! |