For those of us diehard fans of meat, perfectly smoked ribs are one of the most delightful pleasures. No matter is pork or beef, wet or dry, spicy or sweet, any flavor is bound to us make us go crazy. So the next time you have a BBQ session, or simply a competition, here are some of the secrets to perfectly smoked ribs shared by the professional chefs. You are welcome.
- 160 degrees F is the ideal temperature to smoke a rib. While cooking, you might want to make sure that the thickest part reaches the ideal temperature. This ideal temperature is when the connective tissue breaks. It also makes the ribs as juicy as possible. Smoke them at a low temperature for a longer time allows those tissues to break down.
- Believe us, smoke your ribs completely dry. No BBQ sauce is used while cooking. Dry rubs are ideal for flavoring the meat directly, not just on the top. Also, use a dry rub with a little salt in it and give the meat longer time like for 8 to 10 hours to let the flavors fuse finely in the meat.
- Just because there is no sauce involved, doesn’t mean that you shouldn’t keep your ribs moist. This is where mop rub comes to a rescue. It can be simply cooked by 2 tablespoons of dry rub with a cup of apple cider vinegar or beer. Mop it on the ribs with a small brush. You can also use a clean spray bottle whatever suits you.
- You might want to buy your rubs from a local butcher not a grocery store as it has been frozen previously. The ribs you bought should be pink in color and they must be bought two days in advance.
- Remove the membrane off the back of the ribs the night before you are going to smoke them.
- Before you smoke your ribs, layer them with a thin coating of olive oil, mustard, vinegar, honey, or Worcestershire sauce. This will help in bonding the dry run on the ribs better. Better the hold of the rub, better the flavor.
- Use two tablespoons of rub per pound of meat. And make sure you rub both the sides of the meat and massage it with your hands evenly.