| Pork Ribs are meaty cuts taken from the loin and | | | | the membrane and most recipes do not mention it, |
| belly rib sections. There are several different styles | | | | but when the meat is going to be seasoned and slow |
| of cuts and some very tasty and proven ways of | | | | cooked, the membrane tends to block the absorption |
| preparing pork ribs. | | | | of the seasoning and smoked flavor from penetrating |
| There are several different types of cuts that are all | | | | into the meat. The membrane is easily removed. Just |
| lumped into the general category of pork ribs. There | | | | use a knife to separate a portion of it from the |
| are back ribs, country style ribs, button ribs, and | | | | meat and then you can usually just pull it free with |
| spare ribs among others. Although the different cuts | | | | your fingers. |
| are taken from different sections of the animal and | | | | Marinating is another of those preference things. |
| there is some variety in how they are cooked, most | | | | Many people recommend marinating the ribs |
| of the good recipes will work equally as well for any | | | | overnight in your favorite marinate before cooking. |
| of the different cuts. The choice is usually made on | | | | There are literally thousands of recipes for marinates |
| personal taste and what is available. | | | | if you do not have a favorite. Garlic, onion, |
| Many people prefer beef ribs to pork ribs for use in | | | | Worcestershire sauce, and even Tabasco sauce are |
| their recipes. In many cases, the recipes for either | | | | used in different combinations. One good |
| are interchangeable. Again this is a matter for | | | | recommendation is to coat the meat with yellow |
| personal taste and each side is going to have its | | | | mustard just before putting on the grill and after any |
| adherents. In the middle are the people who just | | | | other seasonings have been applied. This tends to |
| enjoy good ribs regardless of the origin. The most | | | | create a very tasty crust that seems to seal in the |
| common recipes for cooking ribs call for barbeque | | | | seasonings. |
| and slow smoking. Some people think the longer and | | | | The meat should be cooked at about 200 degrees. |
| slower they are cooked, the better the taste. This is | | | | Smokers are best, but kettle grills will work too. In a |
| most likely true, but many people lack the time to | | | | kettle grill turn the meat frequently and do not allow |
| cook the ribs too slowly. However, especially when | | | | them to cook too fast. Pork ribs can be cooked in |
| smoking and grilling ribs, the slower they are cooked | | | | the oven, of course. Many people parboil the ribs |
| and the longer, the better they will turn out. | | | | before grilling as well. This can be helpful when you |
| The first step in preparing pork ribs for barbeque is | | | | know you are not going to be able to take the four |
| to let them come up to room temperature. Then, | | | | hours or so that are required as a minimum for the |
| remove the membrane carefully from the back of | | | | best grilling. |
| the cut. Some people do not bother with removing | | | | |