You’ve Been Making Ribs All Wrong! Here’s How To Barbecue Them The RIGHT Way!

You’ve Been Making Ribs All Wrong! Here’s How To Barbecue Them The RIGHT Way!

Angela Markus

Summer is here, and the scent of BBQ is filling the warm air. But don’t fall victim of grilling ribs the wrong way! Watch this video as we learn how to make the perfect succulent, tangy, and tender pork BBQ ribs on a gas or electric stove. If you are a foodie like me, your mouth is watering already.

Allrecipes begins their tutorial by showing us how to choose the right rib. If you did not know, pork ribs come as baby backs and spare ribs. Baby backs are cut from the area close to the tenderloin. They are leaner, contain more meat, cook faster than the spare rib, and cost a little more too. A good rule of thumb is to purchase one pound per person for either selection.

Spare ribs come from the lower side of the pig. They have more fat, less meat and cost less than baby backs. Spare ribs cook more evenly when they are trimmed, so cut excess meat, cartilage, and fat. Also remove the membrane on the flip side of the bone; that will allow the seasonings to soak up. Yummy!

Allrecipes offers a delicious dry ribs rub for optimum flavor. Mix a tablespoon of cumin, chili powder, paprika, salt, and pepper. Add this zesty rub after you pat the ribs dry. You must let the ribs sit for at least 30 minutes, but you can leave it overnight. This video teaches us that cooking the ribs slowly using indirect heat is the best cooking option.

If you have a gas grill, heat on high for thirty minutes, clean with a wire brush and wipe with oil. If your grill uses charcoal, heat until coals are covered with ash and do the same. Check the internal temperature after an hour or so ensuring a temperature of at least 160 degrees.

Baby back ribs cook faster, so ensure there are indicators that the meat is done. It is also recommended to wait until the last 30 minutes to add the sauce. As much as you want.
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