Rib Tips

I love ribs! In fact when I visit a new bbq joint, ribs are the entree I use to judge whether or not a place is worthy of my return. I'm especially fond of spareribs!

Here are a few random rib tips I'm inclined to pass along. I can't give away all of my secrets, nonetheless, here are a few ideas for you to consider:

1) Sparerib Vs Babybacks:
I think spareribs are the better of the two. They have more meat, more fat (for flavor and moisture) and I believe stand up better to long-term cooking. I always BARBECUE, rather than grill my ribs. I want the meat to be bathed in a consistant, constant heat. How hot you ask? Anywheres between 225-250.

2) To peel or not to peel?:
I always peel the membrane off the back of my ribs. I know guys who don't peel. This is America, you make your own decision. Frankly, I don't like having to spit the membrane out after chomping on a rib. I know guys who call it "parchment". Well, ingest all the paper you want buddy. I believe peeling the ribs allows the heat and smoke to penetrate the meat between the ribs---the first point of contact with your teeth and tongue! And removing the membrane (known as fell in the butcher trade) also allows you to more easily cut the ribs apart when they're done cooking.

3) Mustard on top:
After trimming my ribs and applying my rub, I spread a thin layer of yellow mustard on the top of the ribs for color, flavor and the acidity of the mustard provides a little bit of tenderization. When you first put it on the raw ribs it looks like a nuclear accident. But when they're finished, WOW! In fact I put a light coat of mustard on all of my pork cuts before cooking. And if you enjoy boneless, skinless chicken breasts, try placing a light coat of mustard on the entire piece of breast meat before cooking. You'll thank me.

4) Misting:
I do mist my ribs beginning in the second hour of cooking. What do I use? It depends on my mood and the type of overall flavor profile I'm trying to acheive. I like using combinations of water/apple juice; water/whiskey; water/whiskey/lime juice. Do NOT use juice without cutting it with water. Otherwise the sugars in the juice will carmelize and burn on the meat. Typically I use a 50/50 or 30/30/30 mixture if I'm using more than two liquid ingredients.
Stay away from brandies and liqueurs! They're too sugar laden and will burn on the ribs--believe me my wife and I know this from personal experience.

5) Shrinking Meat=They're Done or Real Close:
Watch the meat at the end of the bone. When it begins to shrink, that's a good sign that the ribs are getting done. Typically I'll barbecue my spareribs anywheres between 5-7 hours, depending on the outside temperature. Remember, when it gets hot, you want to pull down the heat in the cooking chamber! The hotter it is outside, the more I lower the temperature. When it's cold outside, it's just the opposite.

6) Honey Those Ribs:
After I pull my ribs off my cooker, I let them rest for about 15 minutes. Right before I begin to cut them apart to serve, I take some honey that I've warmed up in my cooker and brush it on the top of the rib. I let it adhere to the meat for a few minutes, then separate the ribs. The honey gives the ribs a beautiful sheen and a subtle sweet flavor.

Alright, those are a half dozen of my rib tips for you to use and enjoy. Hey, email me and let me know how they worked out for you! My email is: mrbbq@wvi.com