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Why You Shouldn’t Smoke Ribs Till They Fall Off The Bone
But how do you get the best smoked ribs and do you really want the meat so tender it’s falling off the bone? Let’s address the second part of that question first. “Meat so tender it falls off the bone” is just another way to say delicious! The phrase comes from the ways you check to see if your smoked baby back ribs are done. Honestly, if your rib meat falls off the bone, it’s overcooked or the quality cut of beef just wasn’t that good. Rib meat is much like a human being—it needs integrity and teeth. Know what I mean? It should be tender, but not dead. That being said, there are a couple of good ways to tell when your smoked baby back ribs are just right and ready to eat: 1. When you pick up the rack of ribs at one end with those tongs your spouse got you for your birthday, and the rack of baby back ribs bends so drastically that it looks like it’s about to snap in half...they’re ready to devour. 2. Grab two adjacent bones on the smoked baby back ribs and pull them apart. If that tender meat between the bones tears easily while still sticking to the bone, then get some wet-naps ready ‘cause it’s time to eat! Now, as for getting amazing ribs, you need to keep a few things in mind. Start with a good rack of pre-trimmed baby back ribs, unless you want to spend the time trimming them yourself (spare ribs and country-style ribs work well too...if your taste buds prefer). And don’t forget to remove the thin membrane from the backside of that rack of baby back ribs for increased tenderness. Next, rub those babies down! A good rub goes a long way I always say. But to get the rub to stick, you need to first coat the baby backs with a splash of mustard or olive oil. The mustard taste cooks away, so don’t worry about that. As for the rub, throw in whatever spices you like. Get creative. Heck...that’s what it’s all about! Now, prep your smoker with a good mix of wood and charcoal...or just wood if you prefer. Some good smoky woods are apple, hickory and cherry. Smoke your baby back ribs between 225-240 degrees. Smoke ‘em for about 3 hours, finish them off with just heat, and they’re ready to eat! But hey! Don’t forget some sticky-finger barbeque sauce. Start slathering some tangy BBQ sauce on your smoked baby back ribs about 45 minutes before they’re done...and Mmmm...you’ll have the most amazing ribs you can make at home! Now, if after reading all of that you want someone else to do the work for you, order out! Did you know you can order BBQ ribs online? You can! Come on, man! This is 2011! You can get ribs online, BBQ sauce, even all the fixings. Don’t believe me? Check out www.pigofthemonth.com. Pig of the Month not only makes the best barbeque baby back ribs on the planet, they’re available for order online and will be delivered right to your door! Just follow their reheat instructions and serve. But don’t forget the wet-naps. You’re gonna need ‘em! Let’s Get Messy! By Lea Richards Article Directory: http://www.articledashboard.com Lea Richards is the president of Pig of The Month a mail order BBQ joint serving gourmet ribs, BBQ sauce, and pulled pork. |
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