All About The Science Of Barbecue, Grilling, And Outdoor Cooking. We Can Up Your GameFood is important and if you dont know how to cook, its tragic. Julia Child. By Meathead. You have come to the best place in the world for everything related to outdoor cooking, for barbecue recipes, for grilling and smoking techniques, for mythbusting, and the for worlds best buyers guides to smokers, grills, thermometers, and grilling accessories. You need this. I hope you brought napkins. Not just ribs. I named this site Amazing. Ribs. com because pork ribs are the holy grail of backyard chefs and mastering them gives you the tools to master almost all outdoor cooking. But there is much much more here. Youll learn meat science, the thermodynamics of cooking, about charcoal, wood, food safety, thermometers, beef, turkey, lamb, chicken, hot dogs, potatoes, chile peppers, beans, slaws, and the table of contents grows steadily. You can even find the definitive answer to the ancient questions Charcoal or GasMythbusting. We are a technologically advanced society and with new tools we have learned that a lot of the old ways are just old husbands tales. So there is a strong scientific bent to this website. We want you to understand the theory and not just follow the steps of a recipe. Just about anything you can cook indoors can be cooked outdoors if you know how things work. Myth Boil ribs to make them tender You wouldnt boil a steak would you When you boil meat and bones, you make flavorful soup. Thats because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. Thats why the water is cloudy when youre done. Thats flavor in the water. DOH Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just dont boil em if you want max flavor If you boil ribs the terrorists win. Barbecue judges agree Properly roasted ribs are tender but still have some chew, similar to a tender steak. Preparation. 1. Prepare the ribs and rub Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the. Ingredients. 1 rack of pork baby back ribs. Dry rub you can use whatever spices you like, but definitely dont leave out the brown sugar 4 tablespoons brown sugar. Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub. Rub For Ribs With Brown Sugar And PaprikaRub For Ribs With MustardAlthough my original rub is good on a lot of things, it was made especially for ribs and to use anything else is nothing short of a disaster in my book. This beef short ribs with chile rub recipe, made with braised short ribs, coffee, paprika, chile, and spices, is a braise for cold weather. AmazingRibs. com is all about barbecue, grilling, outdoor cooking with tested recipes for baby back ribs, spareribs, pulled pork, beef brisket, barbeque sauces, steaks. In Kansas City, they know BBQ Ribs and this is the barbecue rub recipe for traditional Kansas Citystyle ribs. Finish them off with a good barbecue sauce and youll. Get Smoked Ribs With Dry Rub Recipe from Food Network. They dont fall off the bone. If they do, chances are they have been boiled. Click here to learn what the experts think Amazing Ribs taste like. Myth Thermometers are for sissies. Baked_BBQ_Baby_Back_Ribs.00_00_14_09.Still004-e1490824206807.jpg' alt='Rub For Ribs With Orange' title='Rub For Ribs With Orange' />I dont care what the TV chef said, you cannot tell anything about the temp of a grill is by holding your hand over the grate and counting 1. Each of us reacts differently to heat, and the heat 1 above the grate can be significantly different than 6 above. Maybe an old pro who cooks 1. Likewise, you may have also heard that you can tell the doneness of a steak by poking it and comparing the bounciness of the meat to the flesh between your thumb and forefinger. As if everyones hand has the same firmness and bouncinessAs if a filet mignon has the same firmness and bounciness of a sirloin Lookit, almost all professional chefs carry a meat thermometer in their chefs coat. Theres a reason. Finally, you cannot rely on popup thermometers in turkeys, and most dial thermometers built into grills are waaaaay off, often 5. F, and the temp in the dome is different than the temp on the cooking surface. The single most important thing you can do to improve your cooking is get a good digital thermometer for your grill and another for food. Myth Soak wood before using it. Bruschetta Recipe. When I soaked wood chunks overnight, they gained about 3 by weight. Chips gained about 6. I cut the chunks in half and penetration was only about 11. DOH That must be why they make boats out of woodWood doesnt absorb water If you toss wet wood on a hot grill, the small amount of water on the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp. But most important, wood combusts at about 5. F and it cant get there until the water evaporates at 2. F. Learn more about the Science of Wood. Myth The juices from a steak are blood. If the juiceswwere blood they would be dark dark red, almost black, like your blood. And they would be thick and coagulate. The blood is drained during slaughter. The juices on your plate are water tinted pink by a protein called myoglobin, so stop grossing out your kids by calling it blood. Click here to read more about meat science. Myth Always use tongs, never forks. Dont worry about poking holes in the meat. A steak is 7. 0 liquid, so if an 8 ounce steak is about 6 ounces of water. If you poke a hole in it and it and it loses 14 ounce of juice, youll still have 5 34 ounces of fluid left. When you cook, however, you can lose up to 2. Thats almost 2 ounces. Still, we recommend you use a good set of tongs. Click here for my favorite barbecue and grilling tools and toys. More Myths. Here are some more myths debunked on these pages Searing seals in juices. Pink pork is undercooked. If there is red in chicken it is undercooked. If youre lookin you aint cookin. Cooking time depends on the weight of the meat. The bone adds flavor. Oil the grates before putting food on them. Flip burgers only once. The Stall is collagen melting. High heat is the best heat. Whole chicken tastes better than chicken cut into parts. Beer can chicken is the best chicken. Melting fat penetrates the meat. Grilling causes cancer. Grill marks are important. Medium and medium rare are the same thing. Stainless steel grills are better. Cast iron grates are the best. Many more within. You can rely on your grills built in thermometer. Ground beef is the riskiest food for pathogens. Barbecue sauce is always red. Marinades add a lot of moisture to meat. Start with the Table of Contents. Great tested recipes. Lets skip ribs and talk turkey. This is no ordinary turkey preparation, pilgrims. Follow these excessively detailed steps and you will never have a dry, stringy, cardboardy, boring bird again. Nor will you ever risk life and limb nor stain the patio while deep frying a turkey again. This will be the best turkey youve ever tasted. Best of all you can do it on a smoker, any old backyard grill, or even indoors without the smoke. But remember, when you cook the bird outdoors, you not only get great flavor, you free up the oven for all the other dishes. Worlds Best Barbecue Buying Guide Meatheads Hotstuff Awards. For the coolest in tools and toys, check Meatheads Hotstuff Awards. I dont sell anything. I just tell you what works and what doesnt. An example The Smokenator. You can easily convert a standard Weber Kettle into a smoker capable of making restaurant quality smoked ribs, pork shoulder, brisket, turkey, or salmon. If you have a Weber, you need a Smokenator. Less than 7. 5. Before you buy, check out the reviews in our Buying Guide. There is nothing in the world like this section. Just about every backyard grill, smoker, and pig roaster available is listed, and many of them have links to discount suppliers. Theres a section devoted to the best grills, best smokers, best BBQ tools and toys, best BBQ sauces, best thermometers, required kitchen tools, bar necessities, corkscrews, and the book reviews section covers the best references available. Last Meal Ribs. Cut to the chase Heres how to make the best ribs youve ever tasted. Frost your cake Heres recipes for all of the classic barbecue sauces Kansas City, South Carolina, Texas, Lexington, East Carolina, Memphis Rub, and more. Theres classic side dishes here, including the best baked beans youve ever tasted with Bourbon, several classic slaw recipes, real lemonade, cheesy grits, blue cheese potatoes, and potato pancakes. The different cuts of ribs. For complete descriptions, click here. All kinds of barbecue recipes. Occasionally I hanker for something other than ribs. Memphis Style Southern Dry Rub Pork Spareribs. In many, if not most households, the husband is the master of the grill. Not in this house. The Cajun cooks nothing, and I mean nothing. So Im the resident cook and griller, though I am certainly as amateur as it comes. What you read here, is my learning process and what Im picking up from cookbooks and from research, and frankly might just be all wrong. I am a gas grill girl for the most part, although on occasion I do also use my Weber kettle grill and I actually do even own a cheap o smoker and more recently purchased an electric one, though purists will say that is not true smoking. The smoker is too time consuming and needy for my attention span and personality, and the wood or charcoal is generally a hassle and too wasteful for just the two of us. So gas and a smoker box is generally the winner for me. In the past, I have always only owned the cheapest gas grills, which consequently also meant the smallest gas grills, but this spring I stepped up on my grill size to one that is large enough to actually do zone cooking also known as cooking a rack of ribs over indirect heat. In the past Ive had to bake them and then finish them with a sear on the grill. I did, of course, christen my brand new grill with my favorite cut of steak, a ribeye, adorned with absolutely nothing. I got a little help with these ribs from an old cookbook of mine, The BarbecueBible, along with most of the tips in the recipe. Although adapted, these are dubbed Memphis style ribs though mine werent trimmed for a couple of reasons. First, I remove the membrane of the back side of spareribs. I dont know that everybody bothers with this, and while I dont find it necessary to do at all with baby back ribs,  it tends to be tough on spareribs so I always remove it. Just work a knife up under the end and pull. If its being a bit difficult, you can use a pair of pliers with a paper towel to grip it. Then just pull it up and off discard. I also remove the extra flap of meat that is on the top side. You can discard it or reserve it for another use, such as seasoning or for stock. Lift it and gradually work the knife underneath and slice it off. Now you have a nice, clean rack of ribs that is ready to season. These start with a nice, dry rub marinade, using paprika, black pepper, a little bit of brown sugar, salt, celery seed, my fabulous and favorite Slap Ya Mama Cajun seasoning, garlic powder, dry mustard and just a tad of cumin. Set aside a little bit of the rub mix to use at the end if you like it adds another layer of flavor and is another trademark Memphis technique apparently. The ribs are massaged all over with the rub, covered and left to marinate in the fridge overnight or about 8 hours if possible. Second, they are smoked rather than grilled, or as The BarbecueBible refers to them, smoke cooked. I used some mesquite chips in a smoker box, because that is what I happened to have on hand there are lots of nice wood blends available these days so check them out An hour into cooking, the ribs are treated with a simple vinegar and mustard mop sauce. Memphis style ribs are served sans sauce, so the mop sauce is used only for basting during cooking. I had never tried a mustard based mop before, at least not to my recollection  Surprisingly there wasnt any strong mustardy taste to the finished rib. The hardest part for me was trying to figure out when the ribs were actually ready. From what Ive read, there are apparently a couple of tests, none of which are foolproof. One way is when the meat pulls away from the bone about 14 inch or so and is fork tender. Another is sticking a toothpick in several areas sort of like testing a cake they are supposedly done when there is no resistance to the toothpick. Another says to bend the rack to see if the meat splits, another to sort of try to split away the bone to see how easily it tears, and another is simply cutting into the center to lookThese ribs were nice and meaty and finished with a nice, crusty exterior. They had a great spicy bite to them that we both loved, and though they were done at about 2 12 hours, I wished I would have left them on just a bit longer. These instructions are written for a gas grill, and my new grill has 5 burners plus a searing burner and I did have some challenges regulating the heat at first, finding that I had to run 3 of the 6 burners 3. BTUs on high throughout the entire cooking process, in order to maintain the recommended 3. To be honest, I think these could have gone a bit longer. They had a nice tooth to them, but had not tightened up enough for me. New grill. First round using indirect cooking on this grill, and Ill definitely be doing these again. I tried these ribs as is and they were delicious, but since The Cajun and I prefer our ribs a bit on the saucy side, we passed the sauce at the table. My homemade sauce would be excellent for that too Recipe Southern Style Dry Rub Pork RibsFrom the Kitchen of Deep South Dish Inactive time 8 hours Cook time 2 hours 3. Yield About 4 to 6 servings. Ingredients. 1 recipe dry rub marinade below1 approx. Wood chips and smoker box. For the Dry Rub Marinade 2 tablespoonspaprika. Cajun seasoning like Slap Ya Mama, or to taste 14 teaspoongarlic powder. For the Mop Sauce 14 cupapple cider vinegar. Pinch of kosher salt. Instructions. Combine dry rub ingredients. Set aside a tablespoon of the rub and reserve for sprinkling on the ribs in the last few minutes of cooking, if desired. Pull the papery skin off the back of the spareribs and rub half of the dry rub on the ribs turn and rub the other half. Wrap and place in the refrigerator to marinate overnight, or for up to 8 hours. Preheat the grill and add ribs cooking over indirect heat for one hour. Brush generously on both sides with the mop sauce and continue cooking for another 1 to 1 12 hours, or until the ribs are tender and have shrunk back from the ends of the bone. In the last 1. 0 to 1. Source http deepsouthdish. Cooks Notes Serve with sauce at the table, for folks like me. May also substitute baby back ribs. Deep South Dish. Gas Grill Directions If using wood chips, about 3. Drain and place into a smoker box, or make a tray out of aluminum foil. Place the smoker box over direct flame on the active side of the grill the opposite side from where you plan to place the ribs. Light all the burners on the grill to high you want to get the grill up to about 5. Once the chips begin to smoke, reduce the heat on the active side down to medium to medium high. Youll want to maintain a temperature of about 3. Turn all of the burners off on the inactive side, where you plan to place the ribs. Under the inactive side where the ribs are going to be, carefully remove the grates and add a cheap aluminum foil tray right under the grates, on top of the heat tent but not right on the burner, to catch the drippings, if desired. Fill it about halfway with water. Replace and oil the grates using a pair of tongs and a paper towel folded over several times and dipped in oil, and place the ribs on the grate above the drip pan, if using one. Grill the ribs without turning, over the inactive side of the grill, for one hour. Brush generously on both sides with the mop sauce and continue cooking for another hour to hour and a half, or until the ribs are tender and have shrunk back from the ends of the bone. In the last 1. 0 to 1. Leftovers Build a BBQ Sundae Are you on Facebook If you havent already, come and join the partyWe have a lot of fun theres always room for one more at the table. Check These Recipes Out Too Yall Grilled Pork Spareribs or Baby Back Ribs. Fall Off the Bone Oven Baked Pork Spareribs with Homemade Spicy Sweet Barbecue Sauce. Barbecue Sundae. Posted by Mary on March 3. Images and Full Post Content including Recipe Deep South Dish.