Barbecuing requires a lot of hard work and experience. However, following some simple steps you can cook lip-smacking baby back ribs that no one will resist to eat.
No matter whether you’re preparing for a Labor Day picnic or simply want to celebrate the end of the summer with great nourishment, take a look at these 7 steps and we guarantee that you will never disappoint your guests again.
Step 1 – Cook the thick part of baby back ribs at 160º F. Economical barbequers usually smoke the ribs dry and grill sauce is not used during the cooking procedure.
Step 2 – As they do not use the sauce throughout the smoking procedure doesn’t mean they want to keep it moist. You can use mop sauce in order to keep the ribs moist. A mop is used to include 2 tablespoons of the dry rub and 1 cup of beer or apple vinegar cider. Now use a small brush to “mop” the baby back ribs while smoking. You can also use a hygienic mist bottle and use it to sprinkle while cooking. Grills Forever’s Christmas gift guide also suggests that you can gift these BBQ sauce and rubs too.
Step 3 – Go to your neighbouring butcher to buy ribs that are pink in color and not frozen. You have to remove the membrane of the ribs’ backside one day before smoking. Smear the ribs and cover them with a very thin coating of mustard, olive oil, vinegar, nectar or Worcestershire that you will be applying before smoking. It acts as a bonding agent that holds the dry rub to the ribs. Your ribs will give you more flavors when you rub them more.
Step 4 – Season your slathered ribs with a dry rub. Now tremble the dry rub on the ribs. After that, rub with hands, equally covering both sides. Now keep these ribs inside the fridge overnight. They should be removed from the fridge one hour prior smoking them. Put on the kitchen counter. Now allow the ribs to come to the room temperature.
Step 5 – Ensure that your smoker is heated at 255 degrees F before you start cooking. Do not simply depend on the smoker’s thermometer. Make use of oven thermometer for correct temperature.
Step 6 – Collect some wood. Generally the wood used for smoking is managed from the area where you stay. In the south, the top choice is Hickory while alder in the northwest and west, and mesquite in the southwest. Any economical BBQ group makes use of a wide range of wood and most popular are hickory, oak, mesquite, apple, alder, pecan and maple.
Step 7 – Your ribs will take around five to six hours to smoke. Ensure that you use your mop at regular intervals. Keep in mind that the thick part of the rib rack should be minimum 160 degrees F. In the end, wrap the ribs in aluminium foil for half an hour, use the mop and put them again on a smoker. The ribs will become extremely delicate if you wrap them with the foil.
You will have to follow these steps to barbeque mouth-watering ribs. The good news is smoked ribs always have a good taste.