Ribs, Ribs, Ribs!

Summer grilling is in in full swing! Have you been grilling anything and everything you could possibly imagine? Have you found out how to make perfect delicious ribs? Here are a few tips to help you along the way.

1. Prevent Ribs From Burning. The first dry rub that goes on the ribs should have a very low sugar content. If you start out with a rub that contains sugar, the ribs will turn black on you.  Sugar burns fairly fast and you don't want that.  It will create a bitter, unpleasant taste. 

2. Seasoning Your Ribs. Put your rub on liberally and let the slab sit for about 20-30 minutes before going on the smoker.  Doing so will allow the fibers in the meat to "open up" and allow the seasonings and smoke to penetrate the meat.

3. Smoking Your Ribs. After two hours at 225 ribs won't take any more smoke.  The meat will have reached an internal temp of around 160 degrees.  Adding smoke after this point is not a good idea.  Have you ever tasted BBQ that had too strong of a smoke taste?  It's because the fibers in the meat close around 160 internal. Using smoke at after this temperature will create a foul tasting rib.  Stick with a good clean charcoal after 160 internal and all of your pork will turn out great.

4. Perfectly Tender Ribs. The trick to getting perfectly tender ribs is to wrap the slabs in Heavy Duty Aluminum Foil. 

For more great tips and tricks, join us this Saturday, May 31 from 10:00 AM-12:00 PM, for our third class in our Competitive Series class: Ribs! Shawn Reagan from Boca BBQ will teach you all the tips and tricks on perfecting those ribs. You don't want to miss this!