Barbecue rib recipes, what’s better than eating succulent meat straight off the bone. It’s not difficult to imagine pre-historic men and women sitting around a campfire under a starry sky and pulling ribs off a carcass after a successful hunt. Or a fourteenth century lord sitting at the head of a large communal table in his manorial hall, wild boar on the spit, eating his rack of ribs and drinking his beer. Can this link with history explain why we love barbecue ribs? It’s a fact that when we start planning a barbecue, one of the first things that we consider are barbecue rib recipes.
Traditionally, it’s pork barbecue rib recipes that are considered first, but barbecue beef ribs are just as good and you can even cook barbecue lamb ribs. Without question, if you want ribs that a are juicy and fall off the bone, you’ll need to smoke them at a low temperature for at least 4 hours using a barbecue smoker, but much longer if you’ve the time and the will power to resist the aroma while they’re smoking. If you haven’t a smoker though, no problem, grilled barbecue ribs are just as good to eat but you just wont get that smoky flavour and tenderness. Without a smoker you can either grill your ribs, or if you’ve a barbecue grill with a hood, you can easily adapt it up to smoke your ribs.
There’s an infinite number of pork barbecue rib recipes, but the general process of smoking remains the same. Before beginning to smoke you need to prepare the ribs first. Oh, and before that you’ll need to buy some ribs. Buy a rack of ribs, they’re much easier to handle and prepare than separate ribs, and they just look the business when you remove them from the smoker ready for serving. To prepare the pork ribs, remove them from the refrigerator and allow them to come to room temperature. Trim off any excess fat then rinse them in cold water and pat them dry with some paper or cloth towels. The next stage is a matter of personal preference. There is a membrane on the inside of the rack of ribs. In my opinion, for perfect barbecue ribs you should remove the membrane, but if you prefer not to then there’s no real harm done. I do believe though, that removing the membrane allows the smoke to permeate through the pork ribs better. Leaving the membrane in tact though, can also prevent the meat taking on the flavour of the rub. Anyway, it’s really easy to remove the membrane. With a sharp knife, start peeling of the membrane from one corner of the bone. When you’ve peeled back a piece large enough to get a good grip, use a paper or cloth towel, grasp the membrane and peel it all off. Most times it’ll come off in one piece but sometimes it’ll take a number of goes. Persevere, your going to end up with the best pork barbecue ribs. Once you’ve removed all of the membrane from the pork ribs, give them another rinse and pat them dry. At this stage you can either put them in you’re pre-heated smoker of you can apply a rub. If your barbecue rib recipe includes using a rub, then rub it liberally all over and allow it to stand for 1 or 2 hours. You can’t really put too much of the rub on, as the smoking process will prevent the flavour from being to intense when your barbecue ribs are fully cooked. Finally, it’s time for the smoking. Follow the instructions provided with your smoker, this will probably mean smoking for at least 4 hours. There we have it, pork barbecue ribs, smoked to perfection. Once you’ve proudly shown off your creation to your barbecue guests, cut them into separate ribs using a sharp knife. This basic process can be used for all barbecue rib recipes.
Traditionally, barbecue rib recipes are for cooking pork. However, beef barbecue rib recipes can be just as good as pork ribs. These are monster ribs, just pretend that you’re Fred or Wilma Flintstone! The preparation is exactly as described for pork barbecue ribs above. Wash and dry, remove the membrane, wash and dry again, apply your rub if using, and then start smoking! Beef barbecue rib recipes though will take a little longer than pork ribs, so allow about 5 hours minimum. Check the internal temperature with a meat thermometer before serving.
Adapting Your Barbecue Grill For Smoking
Adapting Your Barbecue Grill For Smoking
If you’ve a barbecue grill that has a hood, so that it can be completely sealed, you can easily adapt it so that you can smoke your ribs, or other food. The principle of smoking is indirect heat and that’s what you’re trying to create in your barbecue grill. With a charcoal grill, wait until the coals have reached the correct temperature, that’s when they’ve a coating of grey ash. Separate the coals so that there’s a gap in the centre. In the gap place a pan of water. Any metal container that can cope with the heat will do. The water turns to steam during the cooking, helping to distribute the smoke better and it helps to keep the ribs really moist. Place the lightly dampened wood chips that you’re using for the smoking onto some aluminium foil and fold up the edges to create parcels. Pierce some holes in the top of the parcels to allow the smoke to escape and place the parcels directly onto the hot coals. Place the ribs above the pan of water and close the hood. Occasionally check the amount of water in the pan and refill as required. Cook the ribs until done, checking with a meat thermometer before serving. You can use the same process with a gas grill, just adapt as appropriate for your grill. Whether you’re using gas or charcoal for your barbecue rib recipes, it doesn’t matter, just give it a try.