Smoking Ribs!
We're going to deviate from photography for a moment and talk about food. Yeah! I love BBQ and tonight my wife and I are having ribs.
The secret to award winning ribs is thinking like Low-Riders. "Low and slow" is their motto. We need to do the same. Ribs need a low temperature (~300F) for 2 hours. It makes the meat so tender, it falls off the bone.
We take it a step further and do them on the BBQ instead of the oven. Now you can add the second secret - wood smoke. I prefer using apple or maple wood. It tends to add a nice "sweetness" to the ribs. The tough part is keeping a modern BBQ at such a low temperature. They tend to want to creep up to +400F. Here's what you do: light only one side of the burner and put the ribs over the unlit side. You might need to prop open the lid a centimeter or two. With the burner on low it should work and stay around 323-350F.
You'll notice my ribs are loosely wrapped in tinfoil. Inside they are coated in BBQ sauce (pick you favorite). The sauce (and water) tends to steam the ribs and keep them so moist and juicy. Why waste that sauce dripping all over the grill either? It just makes a huge mess! Use it to help cook the ribs. At the end of the cooking you can put them on a hot grill just to get some grill marks on the meat, adds a bit of depth.
Lastly, ribs need a good dry rub. The spices and ingredients you use make or break a good rib. Before you soak them in sauce and wrap them up in tinfoil, you need to rub the spices into the meat. Get it right in there - don't just shake the spices on - push and rub it into meat.
Tonight our ribs are a take off inspired by our trips to the Caribbean, Jamaican Jerk Ribs.
Oh and never boil your ribs - it just sucks the juices and flavor right out of them. The slow and low cooking will keep them tender.
Following these 3-4 secrets will reward you with ribs that have a depth and complexity of flavor that no restaurant can match. If they can - you know they're doing it this way.
Cheers!
Jeremy
The secret to award winning ribs is thinking like Low-Riders. "Low and slow" is their motto. We need to do the same. Ribs need a low temperature (~300F) for 2 hours. It makes the meat so tender, it falls off the bone.
We take it a step further and do them on the BBQ instead of the oven. Now you can add the second secret - wood smoke. I prefer using apple or maple wood. It tends to add a nice "sweetness" to the ribs. The tough part is keeping a modern BBQ at such a low temperature. They tend to want to creep up to +400F. Here's what you do: light only one side of the burner and put the ribs over the unlit side. You might need to prop open the lid a centimeter or two. With the burner on low it should work and stay around 323-350F.
You'll notice my ribs are loosely wrapped in tinfoil. Inside they are coated in BBQ sauce (pick you favorite). The sauce (and water) tends to steam the ribs and keep them so moist and juicy. Why waste that sauce dripping all over the grill either? It just makes a huge mess! Use it to help cook the ribs. At the end of the cooking you can put them on a hot grill just to get some grill marks on the meat, adds a bit of depth.
Lastly, ribs need a good dry rub. The spices and ingredients you use make or break a good rib. Before you soak them in sauce and wrap them up in tinfoil, you need to rub the spices into the meat. Get it right in there - don't just shake the spices on - push and rub it into meat.
Tonight our ribs are a take off inspired by our trips to the Caribbean, Jamaican Jerk Ribs.
Oh and never boil your ribs - it just sucks the juices and flavor right out of them. The slow and low cooking will keep them tender.
Following these 3-4 secrets will reward you with ribs that have a depth and complexity of flavor that no restaurant can match. If they can - you know they're doing it this way.
Cheers!
Jeremy
posted by Jeremy Dueck @ 5:01 PM
3 Comments:
I expect to be invited over one day for some of those!!
Yes you and Lois can come on by for ribs any time.
Costco tends to have the best ribs that we can find. Tonight's were from SuperStore and not quite the quality as Costco.
BTW, these were a bit spicy for my wife, but I love them.
Let me know how hot you like them.
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