Great barbeque recipes are hard to come by. Most recipes and books leave out important information like times and temperatures. In our book, �Competition BBQ Secrets�, we give you all the details on how to cook professional competition quality meats. And... guess what? You can do it to in your back yard. You don�t need a fancy $2000 offset smoker. Just use your Weber kettle grill!...
Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.Let�s start smokingAn alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.CharcoalThe type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.Prepping your ribsNow all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don�t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other �flavor� of wood chips that suits your taste buds. This is another way to personalize your barbeque recipes... there are all different types of woods and wood combinations that you can use. There are even unique and exotic woods like grape vine. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it�s not overpowering, but you can still taste that delicious smoke flavor.After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.Ready for glazing
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Author: Bill Anderson
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