| Families have been preparing ribs on the barbecue for | | | | ham. |
| many years. Most choose pork and it is more tender | | | | Barbecuing Pork Ribs |
| to beef but has more challenges. | | | | Pre-heat the grill to a low heat you want to grill the |
| The are two cuts of ribs, baby back and spare ribs. | | | | ribs nice and slowly. Grilling them too quickly and on a |
| Baby back ribs are leaner, tenderer and have a milder | | | | high heat will make them turn out quite tough. |
| taste. | | | | Coat the grill grid with olive oil or cook and spray to |
| When done right and grilling them slowly you can get | | | | prevent the ribs from sticking. Use an in-direct grilling |
| spare ribs as tender as baby back. Baby back ribs will | | | | technique (meat is not directly over heat) and close |
| grill quicker as the meat is more tender. Spare ribs | | | | the lid to create an oven effect. Check on the ribs |
| tend to stand up to the heat of the barbecue better | | | | occasionally opening the lid often will cause heat loss. |
| and don't burn as easy. | | | | Try keep the grill temperature below 265 degrees, at |
| Preparing the Ribs | | | | this temperature any sugar in the marinades wont |
| Always remover the outer membrane from your ribs | | | | burn and will cook the ribs at a slow enough pace. |
| as these can be quite chewy to eat. Do this by | | | | Add a few wood chips in the fire to create a bit of |
| scrapping it off at one of the corners then pulling the | | | | smoke within the grill, to give your ribs a smoky |
| rest off with your hand. Use a paper towel to grip | | | | texture. Every 30 minutes turn over the ribs to |
| the membrane if it is too slippery to grip with your | | | | ensure they get cooked evenly. |
| fingers. Don't remove the second membrane as this | | | | Your ribs are cooked between two to three hours, |
| holds the structure of the ribs together. | | | | depending on the size of the ribs and the heat of the |
| Cut off any excess fat or loose pieces of meat as | | | | grill. After the first hour of grilling wrap the ribs tightly |
| this will only dry out on the grill. Coat the ribs with | | | | in tin foil, this will prevent them from drying out. Only |
| your favourite spices to create a tasty crust. | | | | put tin foil on after an hour as any sooner and it will |
| Place the ribs in the fridge for an hour to let the | | | | make the ribs taste like they were steamed. |
| flavours sink through. It is important to not leave on | | | | When the ribs are nearly done open up the foil and |
| the spices on the ribs for longer than an hour as it | | | | lightly coat them with your favourite barbecue sauce. |
| can start to cure the meat and make it taste like | | | | |