Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Juicy Tender Ribs . . . . From: Robert,
Subject: Baby Back Ribs
I would like to see a recipe for cooking baby backribs. I have asked my many friends in the U.S the secret but nobody can tell me how to cook real juicy tender ribs. It's great to find so much info on real barbecue. Barbecuing is very popular here in Australia but good recipes are hard to come by. Most sound very similar to the offerings of the faddish food stylists mentioned in the intro to your glossary of terms. Looking forward to improving my skills with the help of your pages.
Tender, juicy ribs are no hill for a stepper, whether they be baby back or full grown front. "Baby backs" really aren't ribs, they come from too far astern on the carcass, but they have gotten big press and are tasty. Cook either back or spare ribs the same. The real secret is cooking at a temperature around 215*F. for 5-8 hours over good wood coals or charcoal.
Select your ribs, smaller being better, looking for more meat than bone and bright colored flesh. Trim fat and remove the membrane from the underside.
Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.
Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue sauce. Apply when the ribs are done and coals are cooler.
If that does't knock the knickers off your sheela, I'd look about.
Note: For Basting & Finishing and sauces of all types, see See Barbecue'n Recipes