Making the Perfect Barbecued Ribs Pork Spareribs are rib bones from the bacon strip with a little meat between the bones.  The extra meaty loin back ribs are the best for barbecuing.  When ribs are just right they are crispy brown outside, tender and juicy inside and the lean shows no pink when cut.  Remember to cook all pork throughly.  Since ribs are a fat cut of meat you should cook them slowly and turn frequently. To cook ribs on your grill put a layer of aluminum foil underneath after browning.  This will catch the fat drippings and help prevent flare ups. For smoke ribs you should wait at least until the last 30 minutes of cooking before you brush on the barbecue sauce.  You can also opt to brush on the sauce just before you serve the ribs.  I prefer the first method. Try to get the loin back ribs when grilling.  They are extra meaty.  Allow 3/4 to 1 pound of ribs per person.  Have meat at room temperture before grilling. You can lace the ribs on a spit accordin style for rotisserie cooking or spit barbecuing, smake them in a barrell, or grill slowly over hot coal.  For speedy barbecue ribs, pressure cook first, then grill for a short time over coals for an outdoor finish and taste. For rotisserie cooking, have our meatman cut ribs in narrow strips for easy lacing on the spit.  Baste frequently with a good barbecue sauce. Related Recipes: Barbecue Recipes   More Beef Recipes

 

            

Articles and Tips
Beef Cuts & How to Cook Them

Building a Charcoal Fire

Cooking Terms

Cooking the Perfect Ribs

Lamb Cuts and How to Cook Them

Making The Perfect Ribs

Pork Cuts and How to Cook them

Preparing Meats for Grilling

Smoke Cooking

Spit Barbecuing