Is My BBQ Ready Yet? - Cooking Ribs

#BBQ RIBS RECIPE#


Is My BBQ Ready Yet? - Cooking BBQ Ribs


There are different ways of cooking, baking and determine your barbecue ribs, and we are going to break the 2 most popular varieties.


St. Louis Spare Ribs can be one of the most difficult to cook meat and be so precise. Many opportunities are available to you to determine cooking, take time and experience to identify and control. But first, we will cover a good process to use, which you really close to being done, and then you can apply one or two simple techniques to determine the cooking.


You must cook the ribs at a temperature of 250 to 275 degrees F. Place your smokers in the bones of ribs down, and cook for 2 hours or until they get a real nice color. Next, wrap the ribs in heavy duty aluminum foil, leaving the bone down. Then cook for 1 hour packaged.


Next, open the foil (do not take them on the foil) and bake for 1 to 2 hours, according to the following factors; physical size and weight of the coasts, and airflow through the cooker. The largest, heaviest, or slab of ribs are, the more they take. Also, more airflow through your stove, the less time they will take.


So, until you have a good idea of your smoker use the following techniques to determine cooking ribs.


After about 30 minutes with the foil open, place your hand (in a glove resistant to heat, of course) under the sheet, in the center of the slab, and a lift. The bloc must bend easily and start to crack in the thickest part of the slab. If you see both of these characteristics, then the ribs are done. If you only see one or the other, they are not made, and need more time to cook.


A good way to learn this technique, and you verify that your ribs are done, is to take an instant read thermometer and check the temperature in the thickest part of the slab. This should read about 194 to 196 degrees F.


Remove the ribs from the cooker and place them in a hot environment until you're ready to cut. With coasts, they are best served and reduce as quickly as you can, after you remove them from the stove.


The baby back ribs, we use the same technique. Bake for 2 hours, then wrap in heavy duty aluminum foil. Let packaged for 1 hour, then open the foil and cook for another period of 15 minutes to 1 hour or until done. You can use the same cooking techniques discussed above.


About the Author


Kevin Bevington is the master of the Pit Barbecue Championship team, HomeBBQ.com. He won more than 50 championship titles including 27 Grand Championships, and 27 Reserve Grand Championships. Kevin published 2 DVD's for the rear-Cook HomeBBQ.com with the grill and Backyard BBQ with HomeBBQ.com. It also sells some of the best barbecue and grilling rubs and barbecue sauce, the products he uses in Barbecue Contest.


For more information on Kevin and HomeBBQ.com Bevington, please visit:
HomeBBQ.com - http://www.homebbq.com
HomeBBQ.com Shop - http://shop.homebbq.com


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