[youtube https://www.youtube.com/watch?v=CTEc2MqoNwk&w=580&h=385]
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https://www.facebook.com/CaveToolsGrilling Unlike a steak or hamburger, you can’t just throw a rack of ribs over some hot coals and grill it. Authentic BBQ ribs are slow-smoked over charcoal and wood. Once you learn this proven technique for succulent smoked ribs, you’ll be surprised how easy it is to make perfect ribs, every time. Get more tips and tricks from: http://www.cavetools.com
It is rare to find store bought spareribs that are properly prepared. You will need to do some basic trimming before we get started. Ideally, what you’re looking for is a rack of ribs with a square shape and an even thickness throughout. Make sure you inspect the ribs for any loose pieces of meat, fat or bone. Cut off any excess scraps or excessive fat from the rack. This doesn’t mean cutting all the fat off, just reduce the thicker parts.
After rinsing the ribs in water and patting dry with a paper towel, remove the skin-like membrane located on the bottom or “bone side” of the ribs. Slide a dinner knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs. Using a heaping tablespoon of rub per side, sprinkle it evenly on both sides. Do not apply sugar-based sauces at this time.
Once the ribs are trimmed and rinsed, it is time to apply the rub. A good rib rub adds flavor but doesn’t overpower the meat. You want to apply the rub even over the meat. This means back and front as well as the sides and ends. Apply as much rub as will stick, letting the excess fall away. The natural moisture of the ribs will hold all the rub you need.
If you need to return the rack to the refrigerator after putting on the rub, wrap it tightly plastic wrap and handle it gently. Preferably, try to get the ribs to the grill within 10 to 20 minutes of applying the rub. You can apply the rub up to an hour before you start cooking, but any longer will affect the texture of the meat, giving
it a ham like flavor and consistency.
The grill placement is most important. We need indirect heat to cook our ribs without drying them out or overcooking them. We also need to be able to hit temperatures up to 375 degrees F/190 degrees C. On the grill I am using, the burners run side to side instead of the more typical front to back. I am using the front burner for heat and putting the ribs in the back. This works because most gas grills vent out the back so the smoke I create in the front, will be drawn to the back of the grill.
Once the ribs have been on the grill for 30 minutes, it is time to move on to the second stage. The ribs should be browned on all sides. If they appear raw on the surface anywhere continued grilling for another 10 to 15 minutes, otherwise, move on to the second phase. Now we are going to make the ribs tender by steaming them with apple juice. The secret is to wrap the ribs tightly in foil. You want to make it as watertight as possible after pouring in the apple juice.
The secret to a good sticky rib is multiple coats of barbecue sauce. The best method is to sauce one side of the ribs, close the lid and cook for 5 minutes. Then open the lid, flip the ribs and sauce the other side. Do this for 30 minutes and you will have a heavy coating of barbecue sauce. Five minutes after you put on the last coat (at least 2 coats a side) take your ribs off, cut, and serve.
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