| Cooking BBQ ribs is not that difficult but there are a | | | | than the baby back ribs. Baby back ribs are a leaner |
| few things you need to know before getting started. | | | | cut and will dry out faster than the St. Louise cut so |
| These tips will help you create championship BBQ ribs | | | | you need to take more care when cooking. |
| versus okay BBQ ribs. So let's get started. | | | | Tip 3 - Cook your ribs very slowly over low heat. |
| Tip 1 - Buy fresh ribs and your local butcher or | | | | You need to cook your ribs at two hundred and |
| farmers market. Never buy frozen ribs from your | | | | seventy degrees for several hours. You can do this in |
| super grocery store. Fresh meat normally can be | | | | your oven but a smoker is much better. You will |
| found at your local butcher or area farmers market. | | | | know when the ribs are done when you can tear the |
| Tip 2 - Deciding what type of ribs to serve depends | | | | ribs easily by pulling on two of the bones. |
| on how much you want to spend and who your | | | | Tip 4 - Put the BBQ sauce on the ribs at the end of |
| guest will be. There are basically two types of cuts | | | | the cooking process. Since you are cooking the ribs |
| for ribs. There is the St Louise cut and the baby | | | | over a long period of time you don't want the sauce |
| back rib. The St. Louise cut is much larger and | | | | to burn. Most BBQ sauce contains sugar and this will |
| contains more meat but are not as lean and tender | | | | burn. |
| as baby back ribs. This cut normally costs much less | | | | |