Summer bar-b-que season is upon us. Many people will buy meat and throw it on the grill. More experienced grillers will take the time to get the meat prepared just right to bring out the maximum flavor possible. By using various techniques based on the type of meat, the result will be a beautiful, tasty morsel for all to enjoy. Using ribs seasoning rub is one of the most popular methods of cooking a rack of ribs, but it is often intimidating to the inexperienced grill technician.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
Dry rubs include several different spices. What you choose is up to you, but there are a few basics that many will start with. They range from hot to mild and even sweet in nature. Chili powder and the brown sugar balance each other well. Others like curry and paprika are often used to help the flavor. There are many different mixes available and recipes online that can help you decide the flavor you want to achieve.
Spend time marinating. This is one of the most important steps in the process. This cannot be rushed. Time is used to maximize the flavor and allow the spices to really penetrate the meat. Some try to spice up the meat just before cooking, but the best method is to prepare it at least a full day in advance of cooking. It needs the time to sit in the fridge for this process to happen.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Airflow is needed to complete the process. Some restaurant regulations require all stored meats to be wrapped. In this case, paper wrap is recommended. If possible, store the rack on a pan on the bottom shelf of the refrigerator for 6 to 24 hours for maximum flavor. The next day, throw it on the grill and slow cook it and watch it turn dark and delicious.
Having delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
Dry rubs include several different spices. What you choose is up to you, but there are a few basics that many will start with. They range from hot to mild and even sweet in nature. Chili powder and the brown sugar balance each other well. Others like curry and paprika are often used to help the flavor. There are many different mixes available and recipes online that can help you decide the flavor you want to achieve.
Spend time marinating. This is one of the most important steps in the process. This cannot be rushed. Time is used to maximize the flavor and allow the spices to really penetrate the meat. Some try to spice up the meat just before cooking, but the best method is to prepare it at least a full day in advance of cooking. It needs the time to sit in the fridge for this process to happen.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Airflow is needed to complete the process. Some restaurant regulations require all stored meats to be wrapped. In this case, paper wrap is recommended. If possible, store the rack on a pan on the bottom shelf of the refrigerator for 6 to 24 hours for maximum flavor. The next day, throw it on the grill and slow cook it and watch it turn dark and delicious.
Having delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
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