Cooking Competition Quality Ribs in your Backyard

#BBQ RIBS RECIPE#

Cooking Competition Quality Ribs in your Backyard

Prepare your grill ...

Almost everyone has a Weber kettle charcoal grill in their backyard. You
smoke can not hurt to coast on these things. Here's how to configure it so that
you are "offset smoking" and not grilling ... I simply run it by two
pile briquettes of charcoal on opposite sides of the grid (from the
Center). Make sure the vents on the back of the grid are open and unobstructed
with ashes. I then squirt lighter on my bricks and light.

Start your soaking wood chips at least an hour before you need it. I am
Make sure the charcoal is white before starting to smoke so that all lighters
burned and not give your meat a taste of lighter fluid. If you want
Use a charcoal chimney to start your charcoal is also good - some people hate
using lighter fluid. Simply dump your "white" of charcoal on fire in front
both sides of the grid when they are ready. You can put an aluminum pan available
between your pile of coal and fill it with about an inch of hot water or beer
If you want to.

Prepare your ribs ...

You can either buy spareribs or what we call back along the coasts. Spareribs are much cheaper than along the back. If you buy big spareribs, cut the tip of chest off the coast
. This will give you what we call the style of St. Louis ribs. Then cut the meat skirt. Do not throw it away - you can cook
separately and eat too much. You also want to pull the membrane of the rear
coasts. If you wish, you can save your favorite dry rub on both sides of your
Ribs at that time. I prefer the more natural taste of the smoked meat with a
little barbecue sauce, so I do not apply any friction or any other seasoning before
Smoking.

Let's start smoking ...

When you're ready to start smoking, place your grill on the grid so that the
holes near the handles are above your pile of coal. In this way, you can add
charcoal as needed to maintain your heat. Some newer models have hinged grates
to this end.

Now, what do you put your meat in the center of the grid - far from it
The pile of coal. When I smoke ribs, I use a rib rack on top of the grid. Weber
made a good side rack and you can get a good at any store that sells Weber
grill. Put your parts everywhere trimmed not directly on the coals. Throw
few soaked mesquite chips directly on the charcoal and close the lid (do not
Overd the mesquite chips - mesquite smoke gives a taste of a little
goes a long way). Do not hesitate to use soaked hickory, pecan, oak, apple, or any
other "flavor" of wood chips that suits your taste buds. Personally, I like
Mesquite as I believe that this is the only flavor of smoke will not be covered by
Your sauce. If done well, it's not unbearable, but you can still taste
A delicious taste of smoke.

Open vents on the lid all the way and insert a thermometer in one of
Breakthrough holes for ventilation. This is important! -- I use one of these confectionery / deep fry style
thermometers with the clip and long stem. It is important to measure the
temperature approaching the meat as possible. Smoke your ribs 230 to 240 deg F.
If the temperature is too high (about 300 degrees) for the first 30 minutes, not
worry too much. If it is warmer than 300 degrees and then crack on the cover
little miss a little heat. When the temperature gets too low, just open the
cover and throw in a few new briquettes and / or wood chips soaked. Try to stay "Ahead
of the game "insofar as the heat is concerned because it is easier to cool a hot
smoking and for the temperature to recover if your fire is extinguished.

Cook the ribs for 3 hours. Do not open the lid unless absolutely necessary --
remember, "if you're looking, you are not cooking." If you add charcoal,
you can also spray the ribs with apple juice to keep them moist. After 3 hours,
take off your ribs and wrap in foil and return to the grid for more
Time.

Ready for glazing ...

After an hour in the film, take your ribs on the foil and place back on the
Grill. You know your ribs are done when the meat is far from draw
bone - it is a sure sign that your ribs are done. Perhaps gently tug
on a bone to see if it is "bulk". And also ... If you pick up one end of a
slab with a pair of pliers and your block turns 90 degrees down, it's another sign
that your ribs are done.

After removing the sheet, apply your barbecue sauce and glaze ribs
for more than an hour. You can reduce your barbecue sauce with honey to make a glaze so sweet
this is what you want. Apply your varnish on both sides and fold after 15 minutes
glazes and reapply after each 15 minutes. After an hour glass, let your ribs
rest for at least 15 minutes, then slice between each bone. You are now ready
to sink your teeth into some of the best ribs you've ever tasted! Mouth
watering, tender and falling off the bones!

Hope you enjoy! Bill Anderson Chatham artillery Barbecue team co-author of "Competition Barbecue Secrets" http://www.bbq-book.com

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