Barbequing is not just a matter of throwing any old slab of meat onto a burning grill with reckless abandon. There are certain steps that one has to follow in order to grill really tasty and tender barbequed ribs.
First of all, one has to pay close attention to the type of ribs that they are going to barbeque. Whether they may be baby back, short ribs or spareribs, each of them come with their own specific recipes and cooking procedures. Being educated on the qualities of the different kinds of ribs will be helpful in knowing how to prepare them best.
It is important that the ribs are properly seasoned. One recommendation is to smother the ribs with a thin coat of mustard and then apply a liberal dash of seasoning, rubbing it well into the meat on the ribs. The marinated ribs must then be wrapped and refrigerated for a period of around 4 to 48 hours.
The next step is cooking the ribs, that is, the first cooking before the final cooking on the barbeque grill. There are a number of methods for carrying out the initial cooking. One option is to cut the ribs into pieces ideal for serving and cooked low on a slow cooker, such as a Crockpot, for about 10 hours. Another method is to place the ribs in a large tightly-covered roasting pan and bake it in an oven at a temperature of 225 degrees for around 6 to 8 hours.
If one chooses to cook the ribs in an electric roaster, the ribs should be cut in the same way as in the slow cooker technique and then cook them for a period of around 6 to 8 hours. But despite the easiest way of pre-cooking ribs is to boil them. It is not necessary to rub the ribs first before doing this method. While boiling in a large pot, the ribs would be seasoned with bay leaves, celery, garlic, chopped onions, liquid smoke, and 2 tablespoons of barbecue rub. The heat is cut down to a simmer afterwards. Depending on the cut, ribs can take around one to 3 hours to cook. For instance, compared to other ribs like baby back, spareribs take a lot more time to cook when simmered.
For basting the ribs, the lids on slow cookers and electric roasters envelop the meat's juices, thus causing them to "self-baste" repeatedly. In baking oven-baked ribs, they must be kept moist by baking them every 30 minutes using a "mop," which is a mixture made up of either beer or 4 cups of apple cider vinegar combined with 3 tablespoons of barbeque rub. It is recommended that the first cooking be done one day before the barbeque, especially if one expects to serve a large number of people.
When the ribs have been cooked to its preferred tenderness, they are finally ready for barbequing on the grill. Setting the heat of the grill to medium, the ribs are placed onto the grill and left to cook for around 5 minutes on both sides. They are then marinated with the barbeque sauce of one's choice and the sides are once more cooked for an additional 5 minutes each. Afterwards, they are left to stand for a few more minutes to cool them down a bit before serving.
Barbequing takes quite a bit of work and a whole lot of patience. But one can not rush perfection, and all the time and effort spent will be well worth it when the result is a succulent peak of excellent, tender, mouth-watering grilled ribs.