Ribs are an American staple. Right up there with burgers and steaks, all aspiring grill masters want to master the art of grilling the perfect slab of ribs. So what’s the trick? Well, there’s not one simple trick, and we’re not going to claim to give you all the information you need in this blog post to win your town’s local rib fest. However, we would like to share with you some simple tips and things to keep in mind to have a more successful grilling adventure.
Tip 1: Don’t buy the cheapest rack.
It all starts with the meat. This is true for all cooking endeavors. It doesn’t matter if you are the undisputed grill master of the universe. Without quality meat, there is only so much you can do. For this reason, it’s important to choose your meat wisely, rather than simply getting whatever is cheapest. When shopping for ribs, look for these qualities
- An even layer of meat across the ribs.
- No exposed ribs
- Meat that is a light pink color
- No added or enhanced ingredients
Tip 2: Hold off on the sauce.
Saucing up your ribs right from the start seems like a good idea, right? After all, this will give the sauce plenty of time to soak into the meat and make it taste all the better…right? Not correct. Generally speaking, it’s best to hold off on the sauce until the end. This is especially true for sugar-based BBQ sauces. If these are added at the beginning, over the course of the low-and-slow process, it will turn into a black layer of char. Add your sauce only at the end of the grilling. Depending on the temperature of your grill, this might take place during the last 10 to 30 minutes of grilling.
Tip 3: Don’t overseason.
Seasoning only works one way, meaning you can always add more, but you can’t really take seasoning away. This is a common mistake for a lot of novice grillers. They assume that in order to get a flavorful rack of ribs, a lot of seasoning is required. This is not true, and it is better to air on the side of lightly seasoning your meat. This same tip also applies to the wood used in the smoking process. Too much wood and smoke can make your ribs too smokey and bitter.
Tip 4: Don’t boil your ribs.
Hopefully, this is something you have never considered doing. But if you have, thank goodness we got to you in time. While throwing your lovely slab of ribs in hot boiling water will speed up the cooking time, it will also remove a lot of delicious flavors. BBQ is not about speed and looking for shortcuts. If you are pressed for time, it may be better to opt for another dish or go to your local BBQ restaurant to get your fix.
Tip 5: Remove the silver skin.
If you’ve cooked ribs before, you’ve likely encountered the silver skin. This is the thin connective tissue that is on the back of most ribs. Leaving this membrane on can make your ribs tough and rubbery.
Tip 6: Cook low and slow.
Ribs are nearly synonymous with low and slow. It’s the name of the game. Cooking your ribs over high heat is great if you enjoy tough overcooked ribs. But if you want to please your taste buds and be proud of your grilling labors, you have to opt for the low and slow method — indirect, low heat until the meat is tender and falling off the bone.
Don’t settle for boring, bland ribs that only have flavor because they have been covered in seasoning and drowned in BBQ sauce. Keep these tips in mind and grill delicious, mouth-watering ribs for yourself.
Want delicious low-and-slow-cooked ribs, but not up for the challenge of cooking them yourself? That’s fine — it’s good to know your limitations. We’ve got you covered! Stop by PigSty BBQ, and we can treat you to some truly delicious BBQ. Not only do we serve up award-winning BBQ at your Boynton Beach restaurant, but we also offer BBQ catering, and we have a food truck — her name is Matilda. Come check her out!