Recip File 03-01-08 RIB SECRETS!

March first is National Pig Day. When it comes to barbecue, RIBS are my absolute favorite! Here are a few of my secrets to turning out great tasting ribs:

Peel the membrane from the back of the rib (bone side). This allows the heat and smoke to penetrate between the ribs, and allows for easier cutting when they're done cooking. Also, you don't have to worry about spitting out the piece of membrane when you are eating the ribs.

Season the meat portion only. Why waste spices on the bone? Doesn't make sense to me. You eat the rib meat, not the bone.

Pork and mustard are like peas in a pod. A light coat on top of your dry rub works wonders for flavor, color and holds the seasoning onto the rib as well.

Barbecue em, don't grill em! Ribs need some TLC in your cooker. Keep the cooking chamber temperature around 225-250F. Allow the meat to warm up before applying smoke. Figure spareribs will take 5-7 hours, depending on how hot it is outside. Babybacks about 3-3.5 hours. Country-style ribs can be all over the map cooking time wise.

Finishing secret! Just before you cut the ribs apart, warm up some honey in your grill or microwave oven, and paint a light coat on top of the rib meat. Allow the honey to cool for a few minutes, then cut the ribs apart. It'll give em a beautiful sheen! (This is an especially good trick for competition barbecuers-where appearance is part of your score).