Friday, September 8, 2017

Three Tips for Barbecuing Pork Ribs


An alumnus of Crescent Valley High School in Corvallis, Oregon, Cody Gotchall now studies at Linn-Benton Community College. School aside, Cody Gotchall says barbecued pork ribs are his favorite food.

Sure, you might love eating ribs, but learning how to barbecue them yourself ensures you can enjoy this tasty treat whenever you want. These three tips will help you barbecue your best rack of ribs yet.

1. Remove the membrane. The underside of your slab of ribs is coated in a membrane of silver-colored skin. Removing this membrane before cooking will not only improve the flavor of your ribs, but it will also make the meat tenderer.

2. Use a dry rub. During the cooking process, your dry rub will mix with the burning fat of your rib meat to form a tasty crust that provides both flavor and a satisfying crunch. While it is okay to use sugar in your dry rub, avoid using too much. Sugar burns quickly, and using too much will leave you with a charred and bitter outer layer.

3. Pre-cooking your ribs. Pre-cook your ribs to make the meat tenderer. Simply put them in a pot of boiling water with a bit of apple cider vinegar. Once the meat starts to get tender, carefully remove the ribs and prepare them for grilling.