“cook ribs” How to Cook Ribs Video, guide and instructions!

In this “cook ribs” How to Cook Ribs Video, guide and instructions! article we give you a video on how to cook ribs and instructions for cooking a variety of rib dishes!

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Here is a great step-by-step video on how to make Championship ribs. These are the best you will ever have! Ideally, these should be done on the Big Green Egg but the process will work on your grill. Enjoy, Uncle Phil
Video Rating: 4 / 5

“cook ribs” How to Cook Ribs Video, guide and instructions! – Basic Instructions

Rick Day Ribs Recipe & Cooking Hints

When I lived in an apartment without having a grill I experimented till I discovered a good way for slow cooking baby back ribs in the oven. Excellent BBQ ribs have been one food I missed making for myself and good friends and could never come across truly great ones inside a restaurant. By excellent kinds I mean the variety where by the meat falls off the bone plus the sauce is an addition on the taste of the smoked meat, not the complete taste. The form of ribs that you take in at home. Unless it really is a real BBQ location, I’ve certainly not actually enjoyed eating ribs out. They are not the kind of food you consume in a restaurant, ribs are family and pals backyard food!

Hungry yet?

The critical point to slow cooking baby back ribs may be the word “slow”. Regardless of whether you do it on the grill or inside the oven you need to have low heat plus a good deal of time. That prolonged, gradual cooking is what provides the flavors a chance to sink on the meat and for that meat to produce that fall-off-the-bone tenderness. Keep in mind, there exists no “only” method to slow cooked ribs, no matter what your brother-in-law says.

With the fundamentals you are able to experiment with flavors which you like and try new ideas. Start having a rub of spices in to the meat. It is possible to make your own or buy a commercial rub. Rub a generous portion into both sides of the meat and lay them over a piece of aluminum foil, shiny side down. Make a packet from the ribs by folding up the ends of the foil. Let sit for no less than an hour, preferably overnight.

“cook ribs” How to Cook Ribs Video, guide and instructions! Slow cooked Ribs Recipe and Instructions!

Preheat oven to 250.

Create a braising liquid. Here is an idea for some ingredients:

• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon of honey
• A couple chopped cloves of garlic.

The essentials are that there exists liquid and flavor. You’ll be able to use juice rather then white wine or soy sauce rather than Worcestershire, brown sugar as an alternative to honey. You are able to vary the quantity of the ingredients, additional garlic less honey. Get the idea? Heat the braising liquid in a microwave making use of high heat for 1 minute.

Pour braising fluid into each of the rib packets that you just manufactured. Position on a cookie sheet and cook inside the 250 degree oven for 2-1/2 to 3 hours.

Leave them alone and permit them to simmer in their very own juices. For your last touch you are going to drain the braising liquid into a saucepan and heat it till it is lowered by about 1/2 and thick enough to glaze onto the ribs. Glaze the ribs with the reduced sauce and position the ribs below the broiler. This last action of slow cooking baby back ribs in the oven is what provides them the caramelization.

“cook ribs” How to Cook Ribs Video, guide and instructions! A guide to Ribs!

Pork ribs are purchased in SLABS, consisting of about 15 bones in each
slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
categories, defined by the location on the hogs rib cage they are cut from:

COUNTRY STYLE...these are more like pork chops and not considered a true
rib…pork chop shaped bone. At opposite end of loin backs. Sold in pieces.

LOIN BACK....this is the cut closest to the spine.. where the tenderloin is
located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
and usually weigh 2 and down (1.75 – 2 pounds a slab). (The BABY BACK is
simply a loin back off a baby hog.. or hog under 85# when dressed Baby back
slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
meat….)

SPARE….more of the middle and lower section of the ribcage. Spares have
flat oval bones. Largest of the rib categories..and usually have an extra
piece of meat on the underside of the rib, called the Brisket, or tip,
which is trimmed off prior to cooking. Usually weighs 3 and down. For
BBQ’ing, spares are trimmed somewhat similar the shape of the State of
Tennessee.. flat on left, angled on right.. and straight even on top and
bottom, with brisket removed (and cooked separate, if desired, known as the
‘trash ribs’)

ST. LOUIS CUT…this is a cut of ribs that is the border area between the
loin and the spare…in essence..it is a flat oval shaped bone slab,
similar to the spare, but from the top it looks like a loin back. Great for
outdoor BBQ’ing for friends, and a must for Texas Style competitions.

Which is best to cook? Well…I guess it depends on how much room you have
on your grill, and what is the occasion. Spares are for feeding the
masses.. and the loin backs are better for small dinners or picnics, on
smaller grills. Figure on providing a full slab for heavy eaters and a rack
for normal appetites.

The best place to buy Loin back Ribs now in small quantities is Sam’s Club.
They come 3 slabs to the cryrovac package. I know lots of professional BBQ
cookers who get their championship ribs from Sam’s.

You should never pay more than: $6-7 a slab for loins, $6 for spares, and
$6-7 a slab for St. Louis.

“cook ribs” How to Cook Ribs Video, guide and instructions! COOKING RIBS

The two most critical points of cooking any type of BBQ is….time and
temperature….both low and slow! This is how I prepare Ribs for
Competition:

I choose Loin back’s 2 and down…and keep them iced down (not Frozen)
before time to cook. While I start my fire and get the grill up to a warm
temp. of about 180 F, I take the ribs out and set them on a table to come
close room temp. (as you should with ALL meats you grill or BBQ).

I take a slab and remove the back membrane by twisting and bending the slab
like an accordion, and then placing the slab on a flat surface and running
a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
CAREFULLY separating the bone from the membrane (also known as the tallow).

Working the blade of the screwdriver slowly sideways on one end of the
slab, until a space big enough for my index finger to enter the pocket
created between the bone and the membrane.

I then CAREFULLY work to the
opposite end of the slab..until two, then three fingers are to the other
side….then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab…this
pulls the membrane away from the middle of the slab and slowly releases
from the slab…until it is joined only at the tips….just lift this
membrane off and discard it. REMEMBER to take your time for the first
one..and it gets easier to do as you go along. Just work the membrane off
slowly and try to remove it as one piece, if some of it tears and stays on
the slab, don’t worry..just leave it.

You do not have to do this part..but
it is worth the effort! REMOVE MEMBRANES ON LOIN BACK’S ONLY!!! Spares are
darned near impossible to totally remove!

Next..I trim the two end bones off each tip…leaving a 12 bone slab. I do
this because it looks better, cooks better, and sometimes there are bone
fragments in the tips, no fun for judges to bite into!

Then…while the fire is still heating, I squirt some Italian Dressing on
both sides of the ribs. This adds a unique flavor and gives the dry rub
something to stick to while the ribs are smoking. I then sprinkle a dry rub
on both sides of the slab.

Try OLD BAY seasoning, found in the seafood
section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
is Old bay with some cracked white peppercorns!! You can make you own dry
rub from scratch, make it spicy or mild. This is the fun part of ribs..the
experimentation with the rub. You don’t have to rub the spice,
just sprinkle over the top, bottom (if you get the membranes off) ends and
sides of the slab. A good rule of thumb is to make sure there is no
unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
of salt in your rub, it draws moisture out of this delicate cut of meat,
and will dry it out! SUGAR in the rub will caramelize during cooking and
will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
before putting the slabs on the grill.

NEVER put the ribs on the cooker meat side down, always put the slab BONE
SIDE to the fire, You should rotate your slabs if the fire is hotter on one
side of the grill than the other…or rotate the slabs 180 degrees, but
don’t move them from their starting spots, etc. Point is, don’t expose
meats to a hot spot on the grill for very long, but keep them rotated, so
that all the pieces get some of the hot spot!

If you are cooking on a gas grill, it is imperative you do the following:

Cook at as low a temp. as you can without your burner flaming out. Cook as
far away from the flame as you can, if a double burner, put meat over the
unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period.

Use some hardwood pellets or moistened Chips of hickory or mesquite combo
applied to your lava rocks. Oak is fine.

NEVER USE RESINOUS WOOD, such as
cedar or pine..the resin can impart toxins to the meat and make everyone
sick. Smoke flavor is imparted to meats only within the first 2 hours and
at below temps of 200F. Excessive smoking can only serve to blacken the
meat, or overpower the flavor with smoke.

After two hours the meat ‘seals’
and nothing else can penetrate the meat…that is why the low temps are so
critical to imparting the BBQ spices and smoke deeper into the meat early

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