Want to know how to properly BBQ Ribs? Well, first you should understand that professional cooks "smoker," the best ribs are not cooked on a grill, like the kitchen is too fast and the meat will be more difficult! However, you can bake in a conventional oven, the only thing missing is a nice smoky flavor, but can be simply added a small amount of liquid smoke into the sauce.
The great mystery of the ribs is that they must be cookedat low temps for long periods. All professional cook the meat in this way, at 225 ° C for 6 hours for ribs, 10 to 12 hours for pork Pistons and up to 18 hours for the breast. But do not worry, I'll show you how to make ribs in about 3-4 hours!
First, to dispel some myths on the coast:
"The secret to great ribs cook it first!" and "Boiling / steaming is all the fat out," is wrong! Never, never boil or steam their ribs! I do not care what her mother taught, or what afamous chefs on Food TV has done. Do not! Basically what happens is that water or steam and goes into the flavor of the meat (and some, but very little fat) comes out. If you have doubts about it, the taste of water after you cook something in it. This is the very concept of a cook soup! All the flavors landing in the water! So, just no!
Preparation:
The night before you select your favorite rub (a combination of spices), must, and ribs. Then wrapwrapped in aluminum foil and refrigerate overnight. A truly great rib can be easily verified salt and pepper, this is called "dry" ribs (a "wet" rib sauce on it)! I propose that we all try to find the ribs "dry" before, and then begin to experiment with different sauces and rubs her favorites.
Remove the ribs from the refrigerator about 1 hour before cooking.
Cooking method:
Preheat oven to 275 F. If you have more time, you can set the oven to 250 F, and is about 4To do so now.
Place a pan with hot water on lower rack. You need to add water to this end.
Place ribs bone oven down and do not always make it (so that the fat can lead to "travel" through the flesh, leave all the flavor behind)! Put them on a wire rack directly over the pot with water to catch the fat dripping.
After 1 1 / 2 hours (not before baking!), Spray or brush the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1 / 2- 3 / let stand 4 hours.
To test for doneness, look for the meat to withdraw from the ends of the bones and insert a toothpick between the bones and if you pass with ease, they are ready.
Finally, all the sauces are less than 20 minutes before a meal. This allows the sugar to avoid burning and turning black, and believe me, there's a lot of sugar in every BBQ sauce!
As I have said is, this process takes about 3 or 4 hours depending on temperature, what you are cooking. It may take a while 'Practice in order to your desired doneness, but that is half the fun! Is that, like barbecue ribs and barbecue without it!
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