Cody Gotchall studies at Linn-Benton Community College, which is located in Albany, Oregon. One of Cody Gotchall’s favorite foods is barbecued pork ribs.
When grilling barbecued pork ribs, the first step is to select a high-quality cut of meat. Experts recommend spare ribs or baby back ribs, preferably of a heritage breed. These tend to be juicy and flavorful, unlike supermarket specimens bred for leanness.
Some choose to remove the membrane that grows on the ribs, but keeping it on will help the cut to stay moist. Applying a yellow mustard rub and leaving it to sit in the refrigerator for one to 24 hours helps tenderize the meat and retain the flavor of the dry rub mixture.
You can buy a pre-made dry rub, though many people prefer to make their own because you can choose the spices that you want to taste. Many find that paprika adds not only color, but flavor, and sugar creates a caramelization that enhances the final effect.
The cooking should take place over low heat. Approximately 10 to 15 minutes before the ribs are ready, you should add any sauce. Adding sauce too early can cause ribs to blacken and prevent full cooking of the ribs.
Ribs are done when their internal temperature reaches 145 degrees Fahrenheit, according to the United States Department of Agriculture. Some cooks, however, prefer to follow visual cues, such as the meat pulling away from the bone by no more than an inch or the bending of the slab when you lift it with a pair of tongs.
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