It is hard to find anything more
alluring than a great rack... of pork ribs, that is. Especially if
they've been smoked over a little mesquite for a couple of hours. I
have tried several methods and find starting them out wrapped in foil
to trap moisture, then later in the process opening the foil and
dropping wood on the fire seems to work best. Haven't won any awards,
but haven't had any complaints either so unless I see a better method
I'll stick with the way I have done it in the past.
Used to be there were some pretty
decent shows on about grilling and barbecue, but after they ruined
“Pitmasters,” and we went “over the top” waving bye, bye to
over priced cable forever it's tough to find any new info. Checking
Youtube is a pretty big gamble, if I can even understand the yokel in
the video he doesn't tell me anything new. So it's time to just try
things and see how they work or don't as the case may be. I still
use a rub to help in the seasoning department. Mostly paprika, sugar,
salt and onion and garlic powders it works pretty well. Sometimes I
use mustard to kind of lubricate the meat, adding moisture and
flavor, but either way it works well.
Best advice is nothing ventured nothing
gained. Read what you can, there are a lot of good books on the
subject of BBQ, but don't lock yourself down on one method. Indirect
low heat and patience are the only other things needed to ensure a
good rack.
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