BBQ RIBS RECIPE - Dry Rubs For BBQ Ribs

#BBQ RIBS RECIPE#
Dry Rubs For BBQ Ribs
There is only one thing to BBQ enthusiasts will agree on: BBQ is king, but none 2 fans will agree on the ingredients or the process. In the South, especially South Carolina, the barbecue is not what you mean, the meat is all about the meat. And that must be pork. Any other meat can be grilled or barbecue, but it can not be barbecue. In the Midwest, racks of pork baby back or spare ribs are the arbitrators of the BBQ. For a good preparation for them, you will need a dry rub for BBQ ribs.


A dry rub for BBQ ribs starts with sugar and salt. Most recipes will use brown sugar and some use both brown sugar and white sugar. The effect is the salt is a source of disagreement in the world of barbecue, what it feels Dries salt from the meat, but the purpose of the salt to the taste of the rub into the meat. The salt draws moisture from inside to outside and the sugar forms a crust that seals in. Sugar is also a tenderisers meat, creating still more juice.


Both the sugar and salt should dissolve the liquid. A dry rub for BBQ ribs, they must be proportionate to each other, without too much of either. Many dry rubs for ribs BBQ recipes, and there are as many recipes as there are cooks and then some, starting with sugar, salt and chili powder and add herbs and spices of the chefs to choose from. If you go online and look for dry rub recipes for BBQ ribs, you get thousands of hits.


What do all these rubs have in common? Sugar, salt and chili powder. Powder used a recipe for Lemonade mix the sugar, and one had the added spice of habanero pepper. The most common tip for making your own dry rub for BBQ ribs was to start small and slowly add different flavors and sparingly, tasting along the way. Some of the condiment choices included cumin, paprika, cinnamon, garlic, onion and Cayenne pepper. It also suggested some success in drafting a dry rub for BBQ ribs marinated the meat was in an acidic liquid such as orange juice, vinegar or red wine. Memphis ribs is no extra sauce, the rub is applied so thick.


The sugar in the dry rub for BBQ ribs combines with the moisture in the meat melts under the heat of the grill or smoker and forms a thick, gooey sauce on the surface. This sauce takes with the other ingredients to allow it to be included in the meat. The reason that a smoker is ideal for this process of cooking is that it continues to burn sugar. Burnt Sugar makes for a bitter taste in the meat and is to be avoided at all costs.


At the end of the process of cooking, but it's fun to the heat a bit to create a Crisp outside to the ribs. The texture of the finished product is an intrinsic part of the dinner in BBQ competitions and it is an important part of the judging.


Add some spice and dry rubs on your barbecue ribs for a pungent taste. What more can you ask? Visit http://www.great-outdoor-bbqs.com for great ideas and information on outdoor BBQ's.
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