| People love all types of barbecued food from chicken | | | | the smoker, which you have to preheat before you |
| to hamburgers but most people's favorite is barbecue | | | | start cooking. You don't want to cook the ribs at too |
| rib cooking. There is a lot that goes into good | | | | high of a temperature. Make sure the air flow is |
| barbecue rib cooking, including a lot of prep work, a | | | | good. You want a lot of smoke during the first part |
| lot of working during the cooking process, and even | | | | of the barbecue rib cooking and then less in the |
| more work at the end so that you have ribs that are | | | | middle and more smoke again at the end when you |
| moist and crispy and tasty. | | | | apply your barbecue sauce to the meat. |
| The first thing you should do is go to your local | | | | The secret to tender barbecue rib cooking is to |
| butcher shop and get a good rack of ribs. The ribs | | | | smoke the ribs for a few hours and then wrap them |
| you choose should be equally thick on both sides of | | | | in foil while cooking for a few more hours. This is the |
| the rack so that they don't cook faster on one side | | | | way to get ribs that are so tender the meat just |
| than the other. You won't find ones that are | | | | falls off the bones. If you don't want your ribs to be |
| perfectly equal so just get as close as you can. You | | | | cooked like this, do not use foil to wrap them; just |
| have to be sure to remove the membrane from the | | | | let them cook for a few hours on your grill. |
| side of the ribs with bones so it doesn't toughen up | | | | Ribs usually take around 6 hours to cook from start |
| during cooking and ruin all your hard work. | | | | to finish but smaller ribs like baby back ribs take an |
| Now you need to select a rub to use during your | | | | hour or so less. When your ribs are almost cooked |
| barbecue rib cooking. Rubs are made up of a variety | | | | through, you want to raise the heat prior to applying |
| of spices and herbs and applied to the ribs before | | | | the barbecue sauce. That will ensure you have crispy |
| cooking so the seasoning cooks into the meat. You | | | | and crunchy ribs. When the ribs are crispy enough for |
| want to have a thick layer of rub on the ribs so it | | | | you you can put the sauce on and smoke them a |
| doesn't fall off and it is able to cook into the meat. | | | | little longer to mix the smoky flavor and the |
| Once the rub is applied, the ribs are ready to go in | | | | barbecue sauce. |