Use this search feature to quickly find the information you're looking for.

Do you want to barbecue some pork, but are uncertain which part to cook? how about some BBQ pork ribs? Without a doubt, this is definitely one of the most popular cuts of pork meat that is often barbecued. In fact, along with pulled pork and briskets, it's one of the most popular cuts of meat that BBQ aficionados prepare!

The key to preparing BBQ pork ribs is to cook the meat slowly at a low temperature; and to infuse it with a good amount of smoke. The temperature should be roughly 200-225 degrees Fahrenheit. and you could use a smoker or a grill-smoker combination, or a kettle grill. The kettle grill will infuse an even amount of heat throughout the meat, and the closed lid will simulate the function of a smoker - assuming you set it up to cook indirectly.

In the hectic to-and-fro world that we live, the rule of "faster is better" always seems to apply. Well, sometimes it doesn't! for instance, smoking a full rack of pork ribs can take roughly four hours. That's because the longer the smoking process is, the more flavor you'll infuse into the meat. In this case, smoking more is a good thing!

OK, let's get down the nitty-gritty of barbecuing pork ribs. your fist objective will be to prepare the rack of BBQ pork ribs. after allowing the ribs to drop to room temperature, use cold water to rinse them, and then remove the membrane located on the back (this will allow more smoke and spices to penetrate the meat). I use a table knife to get this started and then use a paper towel to grab on a pull.

Next, rinse the ribs a second time and then use paper towels to pat them dry. afterwards, coat the pork ribs with yellow mustard. You don't have to use French Dijon.

It's highly advisable that you then add a dry rub to the pork ribs. here are some ingredients that you could use:

• ½ cup of brown sugar

• 1 teaspoon of cayenne pepper

• 1 tablespoon of salt

• 1 tablespoon of black pepper

• 1 tablespoon of onion powder

• 1 tablespoon of garlic powder

• 1 tablespoon of chili pepper

OK, after you've seasoned the ribs using dry rub, it's time for the main event. if you're going to use a smoker, then you have several options regarding the smoking method and the type of wood that you use. The choices you make will create different results, so choose wisely! Maintain a cooking temperature of roughly 200-225 degrees Fahrenheit and start smoking away.

How long should you smoke the BBQ pork ribs? Cook them for a minimum of four hours. However, keep in mind that the internal temperature of the meat must reach a minimum of 165 degree Fahrenheit, before you can serve the meat. make sure to use a thermometer to test this temperature. You should see the meat pulling back from the bones when it's getting close.

Finally, if you're going to add BBQ sauce, buy or create one that won't overpower the flavor of the ribs. In fact, one option is not to add any sauce at all! if you do decide to use sauce, add some to the ribs about 15 minutes before you take them off the smoker. of course, you can always add more later, but BBQ isn't really about the sauce - well, sometimes it is.

When barbecuing pork, BBQ ribs can be one of the best choices you can make. by following the right steps, it will never be a pig in a poke.

Tell us About your Recipe for BBQ Pork Ribs.

if you have a grill and have an opinion, we would love for your to share it!

BBQ Pork Ribs Basics - Learn to Cook BBQ Ribs

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2. Boise Foodie Guild: BBQ Ribs On A Gas Grill
3. Try quick grilled pork and potato salad
4. On The Job with Blowin' Smoke's meat smoker
5. Two Ways to Cook With your Weber BBQ

Tagged with: BBQ • bbq pork ribs • bbq ribs • meat • ribs • Smoking

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BBQ Pork Ribs Basics – Learn to Cook BBQ Ribs

Use this search feature to quickly find the information you're looking for.

Do you want to barbecue some pork, but are uncertain which part to cook? how about some BBQ pork ribs? Without a doubt, this is definitely one of the most popular cuts of pork meat that is often barbecued. In fact, along with pulled pork and briskets, it's one of the most popular cuts of meat that BBQ aficionados prepare!

The key to preparing BBQ pork ribs is to cook the meat slowly at a low temperature; and to infuse it with a good amount of smoke. The temperature should be roughly 200-225 degrees Fahrenheit. And you could use a smoker or a grill-smoker combination, or a kettle grill. The kettle grill will infuse an even amount of heat throughout the meat, and the closed lid will simulate the function of a smoker - assuming you set it up to cook indirectly.

In the hectic to-and-fro world that we live, the rule of "faster is better" always seems to apply. Well, sometimes it doesn't! for instance, smoking a full rack of pork ribs can take roughly four hours. That's because the longer the smoking process is, the more flavor you'll infuse into the meat. In this case, smoking more is a good thing!

OK, let's get down the nitty-gritty of barbecuing pork ribs. Your fist objective will be to prepare the rack of BBQ pork ribs. After allowing the ribs to drop to room temperature, use cold water to rinse them, and then remove the membrane located on the back (this will allow more smoke and spices to penetrate the meat). I use a table knife to get this started and then use a paper towel to grab on a pull.

Next, rinse the ribs a second time and then use paper towels to pat them dry. afterwards, coat the pork ribs with yellow mustard. You don't have to use French Dijon.

It's highly advisable that you then add a dry rub to the pork ribs. Here are some ingredients that you could use:

• ½ cup of brown sugar

• 1 teaspoon of cayenne pepper

• 1 tablespoon of salt

• 1 tablespoon of black pepper

• 1 tablespoon of onion powder

• 1 tablespoon of garlic powder

• 1 tablespoon of chili pepper

OK, after you've seasoned the ribs using dry rub, it's time for the main event. If you're going to use a smoker, then you have several options regarding the smoking method and the type of wood that you use. The choices you make will create different results, so choose wisely! Maintain a cooking temperature of roughly 200-225 degrees Fahrenheit and start smoking away.

How long should you smoke the BBQ pork ribs? Cook them for a minimum of four hours. However, keep in mind that the internal temperature of the meat must reach a minimum of 165 degree Fahrenheit, before you can serve the meat. make sure to use a thermometer to test this temperature. You should see the meat pulling back from the bones when it's getting close.

Finally, if you're going to add BBQ sauce, buy or create one that won't overpower the flavor of the ribs. In fact, one option is not to add any sauce at all! If you do decide to use sauce, add some to the ribs about 15 minutes before you take them off the smoker. Of course, you can always add more later, but BBQ isn't really about the sauce - well, sometimes it is.

When barbecuing pork, BBQ ribs can be one of the best choices you can make. By following the right steps, it will never be a pig in a poke.

Tell us About Your Recipe for BBQ Pork Ribs.

If you have a grill and have an opinion, we would love for your to share it!

BBQ Pork Ribs Basics - Learn to Cook BBQ Ribs

Any guy with serious grilling skills knows that the best BBQ depends on having the proper tools and equipment. unfortunately, many backyard cookout chefs step up to the flames armed with little more than a fork and a spatula. Where's the fun in that?

One of the great benefits of owning a grill--gas or charcoal--is that it provides the perfect excuse to buy some really cool tools.

For starters, you definitely need a set of long-handle barbecue utensils, some sort of side table or carrying tray and a work light for nighttime grilling. Clamp-on lights are popular, but I prefer a floor-standingmodel, which you can move around more easily. A motorized rotisserie is handy for roasting whole birds and large pieces of meat. And if you enjoy shish-kebab, invest in a set of steel skewers. However, to raise your grilling game to the next level--and to increase the chances of creating memorable meals--consider these eight great grilling accessories.

1. Fork It Over | $13

You gotta love the name of this cleverly designed barbecue fork that looks like a weapon from Braveheart. It has two long, stout tines--as any respectable BBQ fork should have--and a 13-in.-long hardwood handle. However, what makes this fork nasty (in a good way) is that protruding from each side of the main tines are two sharpened spikes designed for flipping over slabs of meat with just a twist of the wrist. This fork just might be the perfect gift for the carnivore in your life.

2. Dual Grill/Griddle Pan | $20

This versatile grill-top accessory takes the frustration out of cooking small and delicate foods, such as vegetables, seafood and fruit, that have a tendency to fall through cooking grates. It's also useful for searing all cuts of meat. the split-personality pan has a solid, ridged griddle on one side (for steaks, chicken and fish) and a perforated grill (for shellfish and vegetables) on the other. It measures 12 by 16 in., and is finished with nonstick porcelain enamel for easy cleaning.

3. The Vertical Chicken Roaster | $30

As its name so proudly proclaims, the VCR holds a whole chicken--up to 12 pounds--upright as it roasts. This heavy-duty, stainless-steel skewer has a center reservoir that holds 12 ounces of beer, which adds flavor and moisture to the chicken as it cooks. (You could also use water, but why?) This particular beer chicken roaster stands out from the rest thanks to an integral 12-in.-dia. cooking pan, which allows you to simultaneously fire-roast vegetables.

4. The Grillslinger Utensil Belt | $55

It's a carpenter's tool belt designed for backyard grillers. think Norm Abram meets Bobby Flay. made of breathable, durable nylon, the belt has three pouches and comes equipped with a stainless-steel spatula and tongs. the insulated third pouch holsters a 12-ounce beverage can or bottle. the belt's quick-snap buckle adjusts to a generous 60 in. wide, and the price includes the personalized touch of a capital letter monogrammed onto one of the pouches.

5. Deluxe Interchangeable Branding Set | $80

Unlike any meat-branding tool I've ever seen, this kit comes with two branding irons and an entire alphabet of capital letters--plus an ampersand symbol--so you can personalize grilled meats for your guests. Simply clamp up to three letters into the branding iron, then set it over the grill. once it's hot, press the iron against the cooked meat to brand it. is this a great country or what?

6. Grill Alert Talking Meat Thermometer | $75

This high-tech temperature taker pages you with audible updates as meat cooks on the grill. Simply insert the stainless-steel probe into the meat, select the meat type (beef, lamb, veal, hamburger, pork, turkey, chicken or fish), then choose how you want it cooked (rare, medium rare, medium or well done). Clip the remote receiver onto your belt and walk away to mingle with guests or work in the yard while dinner cooks. the wireless transmitter can send temperature readings up to 300 ft. away. A voice prompt will alert you when the meat is "almost ready," and then again when it's "ready." the transmitter requires two AA batteries; the receiver runs on two AAAs (batteries not included). If you're looking for something a little less sophisticated--in other words, less expensive--check out the Chef's Thermometer Fork ($30), which has an instant stab-it-and-read-it digital temperature display.

7. Oxo Good Grips Silicone Barbecue Mitt | $25

Go ahead and laugh, but the next time you singe your knuckles reaching over a hot grill, you'll wish you were wearing this 17-in.-long breakthrough in oven-mitt technology. made of soft, pliable silicone, it's heat-resistant to 600 F for superior protection from high temperatures, flames and steam. the mitt's interior is lined with soft, stay-cool fabric to help eliminate sweating. its grooved-silicone gripping surface offers greater flexibility and improved slip resistance, and the extra-long cuff protects your wrist and forearm. the Good Grips mitt fits on the right or left hand, and has a convenient hanging loop and an embedded magnet for attachment to metal surfaces.

8. The Propane Gas Monitor Gauge | $22

Forever end the frustration and humiliation of running out of gas in the middle of a big cookout--because there's nothing sadder than a partially seared sirloin slowly turning cold. Simply thread the gauge onto your gas cylinder, and then connect the grill's regulator. Both connections are hand-tightened, so no wrench is needed. the needle gauge and color-coded display window give clear indications of the gas level: Green (plenty of fuel), Yellow (early warning) and Red (running on fumes). for improved accuracy, the gauge even compensates for the air temperature by use of temperature bands: Hot, Cool, and Cold. (Propane vaporizes at different rates depending on air temperature, and that wreaks havoc with lesser gas gauges.) for a precise reading, simply match the band with the day's approximate air temperature. Note that this particular gauge fits all propane tanks (up to 100 pounds) manufactured after 1995.

Top 8 Tools for Backyard Summer BBQs

Potatosalad can help cut the cancer risk posed by eating red meat, according to a newAussie research.

FlindersUniversity researchers have confirmed that the starch contained in cold,cooked potatoes can reduce the cancer risk associated with the consumption ofred meat.

Jean Winter, a PhD student at the Flinders Centre for Cancer Prevention ,says the reduction was “significant”.

"You can find this‘resistant starch’ in beans, green bananas, rice, pasta and potato," the Daily Telegraph quoted Winter, assaying.

She added: "Interestingly, there is more of this starch ifyou heat up the pasta or potato and then cool it down again.

"So ifyou are going to eat your barbecue make sure you have a bit of potato salad onthe side."

the starch works by resisting digestion until it reachesthe colon where it is eaten by bacteria.

the process releasesbeneficial molecules called short chain fatty acids.

For the study,Winter fed a red meat diet to a group of mice while another group were given adiet of red meat plus resistant starch.

After four weeks, theircolons were examined for any signs of ‘DNA damage’ - a precursor ofcancer.

Winter said: "We found this starch could significantly lowerthe formation of these markers for DNA damage.

"And also lower thefermentation of the red meat in the colon ... which can produce toxicmetabolites which can also be carcinogenic."

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Potato salad with barbeque cuts cancer risk

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