Latest news with #ribs
Yahoo
24-05-2025
- General
- Yahoo
1 tip you need to know before you grill ribs Memorial Day weekend
Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that shouldn't be rushed. Ideally, ribs should be tender (but still a little chewy). They should be flavorful but not overpowered by seasoning and sauce. And, for goodness' sake, if you're going to sauce them, do it near the end of your cooking time. If you sauce them too soon during grilling, the sugar in most sauces will likely burn. No one wants to eat a charred mess. A thin membrane runs along the backside of a slab of rib. We highly recommended, as do many barbecue and grilling experts, chefs and cookbooks removing the membrane before grilling or anyway that you choose to cook ribs. To do so, starting at one end of the rack, loosen the membrane (use a knife if you need to), grab the end of it and pull to remove it. It should come off in one piece. Baby back ribs are an all time favorite. These come from high on the backside of the hog and are closest to the tenderloin. Being close to the loin means they're leaner. Baby backs usually have 13 bones to a rack. Depending on how they've been cut, they are usually smaller and take less time to cook than other rib cuts. Spare ribs Located on the lower part of the belly, these have more fat, and there is sometimes a layer of fat on top. The fat adds flavor when they cook, and there's more tenderness. Spare ribs have a skirt on the back. You can leave it on or cut it off and cook separately. More: Detroit People's Food Co-op celebrates 1 year of bringing fresh food to the community St. Louis-style ribs This is a full rack of spare ribs with the tips cut off, so the rack is squared off. Underneath is a flap of meat called the skirt, which is trimmed off. You can cook the tips and the flap separately. Once those two pieces are trimmed off, the rack is usually trimmed to 12 bones to allow for more even cooking. Serves: 8 / Preparation time: 30 minutes (plus chilling time) Total time: 2-3 hours RIBS4 to 6 racks of baby back ribs1 1/2 cups good quality bourbon RUB3 tablespoons coarse salt3 tablespoons packed brown sugar3 tablespoons paprika (regular or smoked)2 tablespoons ground black pepper1 tablespoon garlic powder1 tablespoon chili powder GRILL2 cups of hickory wood chips2 cups beer SAUCEBourbon Barbecue Sauce (see note) Remove the thin membrane on the back of the ribs, starting at one end of the rack and pulling toward the other. Unless you are using a rib rack, cut the ribs into four or five portions so that they will fit nicely on the grill. Place the ribs in a large roasting pan and pour the bourbon over them. Chill them for about an hour, turning the ribs often. Pour off and discard the bourbon. Whisk together all the rub ingredients in a small bowl. Sprinkle the rub mixture over both sides of the ribs. Refrigerate 1 hour. Meanwhile, place the wood chips in a medium bowl and pour the beer over them. Let stand 1 hour. Preheat or prepare the grill for indirect cooking, meaning you will cook the ribs away from the heat source. Remove 1 cup of the wood chips from the beer and drain. Scatter the chips over the coals. Fill a foil loaf pan halfway with water and place opposite the coals. Place grill grate on grill. If using a gas grill, put the soaked chips in a foil packet with holes poked in it or use a smoker box. Arrange ribs on the grate above the loaf pan and away from the direct heat. Close the lid, positioning the top vent directly over the ribs. Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside, it should register about 325 degrees. After about 40 minutes, the temperature will start dipping down but don't let it fall below 275 degrees. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat. You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees. Use tongs to add briquettes. If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal. Place the grate with the ribs back on the grill, cover and continue cooking until the ribs are very tender and the meat pulls away from the bones, about 45 minutes longer. More: KPot, all-you-can-eat Korean barbecue restaurant with hot pot service, opens in Taylor During the last 15 minutes of grilling, brush on the sauce. To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups ketchup, 1/2 cup mild-flavored molasses, 1/3 cup bourbon, 1/4 cup Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons Worcestershire sauce, 2 teaspoons paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend, about 15 minutes. Adapted from Bon Appetit, July 2000 issue, and tested by Susan Selasky for the Free Press Test Kitchen. 443 calories (53% from fat), 26 grams fat (10 grams sat. fat), 26 grams carbohydrates, 26 grams protein, 1,035 mg sodium, 103 mg cholesterol, 1 gram fiber. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Baby Back ribs: The one tip you need to know before grilling
Yahoo
24-05-2025
- General
- Yahoo
1 tip you need to know before you grill ribs Memorial Day weekend
Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that shouldn't be rushed. Ideally, ribs should be tender (but still a little chewy). They should be flavorful but not overpowered by seasoning and sauce. And, for goodness' sake, if you're going to sauce them, do it near the end of your cooking time. If you sauce them too soon during grilling, the sugar in most sauces will likely burn. No one wants to eat a charred mess. A thin membrane runs along the backside of a slab of rib. We highly recommended, as do many barbecue and grilling experts, chefs and cookbooks removing the membrane before grilling or anyway that you choose to cook ribs. To do so, starting at one end of the rack, loosen the membrane (use a knife if you need to), grab the end of it and pull to remove it. It should come off in one piece. Baby back ribs are an all time favorite. These come from high on the backside of the hog and are closest to the tenderloin. Being close to the loin means they're leaner. Baby backs usually have 13 bones to a rack. Depending on how they've been cut, they are usually smaller and take less time to cook than other rib cuts. Spare ribs Located on the lower part of the belly, these have more fat, and there is sometimes a layer of fat on top. The fat adds flavor when they cook, and there's more tenderness. Spare ribs have a skirt on the back. You can leave it on or cut it off and cook separately. More: Detroit People's Food Co-op celebrates 1 year of bringing fresh food to the community St. Louis-style ribs This is a full rack of spare ribs with the tips cut off, so the rack is squared off. Underneath is a flap of meat called the skirt, which is trimmed off. You can cook the tips and the flap separately. Once those two pieces are trimmed off, the rack is usually trimmed to 12 bones to allow for more even cooking. Serves: 8 / Preparation time: 30 minutes (plus chilling time) Total time: 2-3 hours RIBS4 to 6 racks of baby back ribs1 1/2 cups good quality bourbon RUB3 tablespoons coarse salt3 tablespoons packed brown sugar3 tablespoons paprika (regular or smoked)2 tablespoons ground black pepper1 tablespoon garlic powder1 tablespoon chili powder GRILL2 cups of hickory wood chips2 cups beer SAUCEBourbon Barbecue Sauce (see note) Remove the thin membrane on the back of the ribs, starting at one end of the rack and pulling toward the other. Unless you are using a rib rack, cut the ribs into four or five portions so that they will fit nicely on the grill. Place the ribs in a large roasting pan and pour the bourbon over them. Chill them for about an hour, turning the ribs often. Pour off and discard the bourbon. Whisk together all the rub ingredients in a small bowl. Sprinkle the rub mixture over both sides of the ribs. Refrigerate 1 hour. Meanwhile, place the wood chips in a medium bowl and pour the beer over them. Let stand 1 hour. Preheat or prepare the grill for indirect cooking, meaning you will cook the ribs away from the heat source. Remove 1 cup of the wood chips from the beer and drain. Scatter the chips over the coals. Fill a foil loaf pan halfway with water and place opposite the coals. Place grill grate on grill. If using a gas grill, put the soaked chips in a foil packet with holes poked in it or use a smoker box. Arrange ribs on the grate above the loaf pan and away from the direct heat. Close the lid, positioning the top vent directly over the ribs. Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside, it should register about 325 degrees. After about 40 minutes, the temperature will start dipping down but don't let it fall below 275 degrees. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat. You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees. Use tongs to add briquettes. If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal. Place the grate with the ribs back on the grill, cover and continue cooking until the ribs are very tender and the meat pulls away from the bones, about 45 minutes longer. More: KPot, all-you-can-eat Korean barbecue restaurant with hot pot service, opens in Taylor During the last 15 minutes of grilling, brush on the sauce. To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups ketchup, 1/2 cup mild-flavored molasses, 1/3 cup bourbon, 1/4 cup Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons Worcestershire sauce, 2 teaspoons paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend, about 15 minutes. Adapted from Bon Appetit, July 2000 issue, and tested by Susan Selasky for the Free Press Test Kitchen. 443 calories (53% from fat), 26 grams fat (10 grams sat. fat), 26 grams carbohydrates, 26 grams protein, 1,035 mg sodium, 103 mg cholesterol, 1 gram fiber. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Baby Back ribs: The one tip you need to know before grilling
CNET
23-05-2025
- General
- CNET
Best Pellet Grill of 2025: I Smoked Briskets, Sizzled Burgers and Baked Pizzas to Find You a Winner
While most modern pellet grills have digital temperature readouts and do a pretty good job at maintaining temps, that isn't always the case. Chris Wedel/CNET To determine which pellet grills were best, I wanted to see how these products performed under a variety of cooking scenarios, so I conducted six separate tests with a variety of meats. Based on different meats, methods and heat settings, these tests showed how efficiently and evenly a grill does (or doesn't) cook. Enlarge Image Smoking pork ribs low and slow is a perfect test for pellet grills. Brian Bennett/CNET Test 1: Ribs Before testing the grills one by one, I wired each one with a sensitive thermocouple thermometer at grate level. This sensor was also attached to a laptop running data-logging software. Enlarge Image Nicely smoked ribs should be juicy, tender and deliciously smokey. Brian Bennett/CNET Then, I ignited the grill and set the temperature to 225 degrees F and started recording, and I removed the outer membrane on a rack of pork back ribs and seasoned the ribs with an all-purpose rub I use for ribs and chicken. Once the grill's thermometer reported that it hit the desired temp, I placed the ribs on the grates for at least three hours with the lid closed the entire time. After testing all the grills this way, I tasted the ribs for a quality check, as I did with each meat. Beer can chicken is a great way to add flavor and moisture to your chicken as it cooks over your pellet grill. Chris Wedel/CNET Test 2: Chicken To test a midrange cook time at medium heat settings, I grilled a whole chicken at 400 degrees F. After trimming and seasoning the bird, I inserted one temperature probe into each chicken breast, for a total of two probes per chicken. To keep results as fair as possible, all the chickens were as close as could be to 5.5 pounds. To mix it up, I also tested out beer can chicken to gauge cooking the fowl another way. Standing the chicken upright while cooking presented another level of precision for the grills. With the same methods used to track temperatures throughout the cook, the chickens turned out juicy and delicious over the smoky 350-degree heat. Test 3: Burgers I measured out 5.3 ounces of 80/20 ground beef and pressed it into uniform patties. Those patties then went into a grill basket, and I inserted a temperature probe into the center of each patty at a 45-degree angle. Enlarge Image Cooking burgers at high heat helped us see how a pellet grill sears meat. Brian Bennett/CNET With the grill preheated for 10 minutes at its highest temperature setting, the basket then went onto the grill. After six minutes of cooking, I flipped the basket and monitored the internal temperature. Once the last burger in the basket reached 145 degrees F, which is my personal preference for the doneness of burgers, the batch was finished. In this test, I was looking for the best outside char on the burgers. Burger testing helped point out any hot spots across the grill's cooking surface. Test 4: Pork chops Buying a whole pork loin and cutting your own chops is a great way to not only save money but also get even pork chops for cooking. Chris Wedel/CNET For the chops, I bought a whole pork loin and cut approximately 1-inch thick chops from it. Doing this is not only more economical, it also ensures the chops are equal in thickness, for a more even cook. After some seasoning, the center cut pork chops went onto the grills. Temperatures were monitored throughout the cook over a 350-degree grill using the same methods as with the hamburgers. The chops cooked evenly and relatively quickly, as there were no bones to contend with. Test 5: Boston pork butt A Boston pork butt is ideal for pellet grills, as it absorbs plenty of smoke and yields delicious, pull-apart meat. Chris Wedel/CNET For a longer cook test, I used approximately 6 pounds of Boston pork butts, or pork shoulder, with a mixture of a sweet and savory dry rub with yellow and Dijon mustard as binders. With the pellet grills set to 225 degrees F, each piece of meat got two meat probes to monitor temps. After cooking to 165 degrees F internally, I wrapped the meat in butcher's paper and put it back into the grill until it reached 195 degrees F. Then it was time to let the meat rest for an hour or so. Once that was done, I placed the meat into a tray and shredded it by pulling it apart. I used this test to determine which grills produced the most juicy, smoky and tender pork for sandwiches, mac and cheese and other dishes. Test 6: Brisket Beef brisket can be tricky to cook because it requires a long time at low temperatures to properly break down the fat and meat fibers. Chris Wedel/CNET The final test was an even longer cook, with beef brisket over a 13-hour period. The meat got trimmed and received a treatment of coarse kosher salt, yellow mustard and a smoky beef rub. Then I stuck in three meat probes to keep track of the temps across the large piece of meat. After that, I put the brisket in the middle of the grill at 225 degrees. After about six hours and an internal temp of 165 degrees, I wrapped the brisket in butcher paper and placed it back into the grill. Once it hit 195 degrees, I wrapped aluminum foil around it to help maintain moisture and finished the cook at 225 degrees. The grills produced juicy meat, with a beautiful smoke ring, that sliced up nicely. Being able to maintain even, consistent heat for something like brisket, which requires a long time to cook, is vital for properly breaking down the fat and protein fibers for delicious food.
CTV News
16-05-2025
- General
- CTV News
Daily Dish: Fire up the barbecue this long weekend!
Ottawa Watch We fire up the grill with Meatings BBQ ahead of the long weekend and learn how to barbecue the perfect rack of ribs!
