My standard for judging most barbecue joints is
based on how smokey, flavorful and tender their ribs are. To me,
RIBS are quintessential barbecue. I consistently receive calls and
emails from people who are still having troubles cooking their ribs.
There are a number of factors that come into play why their ribs don’t
come out delicious and tender!
1) Cooking at too high a temperature! (225-275F)
2) Not cooking long enough—thinking they can get em done in a couple of
hours-not for spareribs you won’t. Babybacks-can be easily cooked in 3
3) Not purchasing ribs with good marbling.
4) Smoking too early in the cooking process!
5) Improperly using a rib rack---always “head” side down, bones up!
6) For best bark construction---paint the ribs every half hour with bbq
sauce-but this is also why you want to keep the temperature low.
7) MIST the ribs with apple juice/water or whisky or some other fruit juice/water combo
8) Gotta be mindful of the outside temp---when it’s broiling
outside-what do you think is happening inside your cooker? Cool it down,
or realize that it won’t take as long for ribs to cook!
Bruce Bjorkman, aka Mr. Barbecue has been playing with fire for most of his adult life. Born and raised in the San Francisco Bay Area (hey! It’s not his fault!) he's been an Oregonian since 1970, Bruce is an award winning competition barbecuer, author of The Great Barbecue Companion (1996, The Crossing Press). A respected authority on barbecuing, grilling and smoking, Bruce has traveled around the United States and Europe promoting American barbecue. He has also written many magazine and newspaper articles about barbecuing and grilling. During the week, Bruce is the Director of Sales & Marketing for MAK GRILLS in Dallas, OR. Cooking Outdoors With Mr.Barbecue has been airing on KXL since April 8, 2001.
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Brisket--do you prefer the lean (non-fat) or the with fat piece?