BBQ
Source of Recipe
Lawson
BBQ. You don't know Jack about it.
It was a way that slaves made a meal out of the scraps that were left over and given as part of their pay or rations which ever is needed to be said to be politically correct.
But coal material, temperature, time and preparation make BBQ. When you look over the fence at your neighbor's yard and the flames roaring up you'll know their grillin out.
Now the subject came up about ribs.
Best example of cookin Ribs was in the movie Fried Green Tomatoes.
Cookin ribs is like sex. But to do ribs right you have two options divide them or cook them in slabs. With sex you have 3 or 4 options. Slabs are for contests. Cut the slabs into 2 and 3 rib sections. The thickness of the meat determines the time and temperature it takes to cook ribs right.
Some pieces will take longer to cook than others. Now heres how it goes.
Forget all this bull rub stuff. Just like havin a baby you gotta boil some water. Then you gotta scorch the outside of the ribs until they turn to a light gray color and you can't see the pink no more. This locks in the inner juices which will eventually make the meat separate from the bone.
Now its the fat dripping on the coals that gives the smoked flavor, not the liquid smoke. Salt, it should be noted will draw the moisture out, it has something to do with semi permable membranes. So don't salt to early.
The temperature is crucial. You have to have a cooking pit and a fire coal pit. This insures you maintain a constant temperature. Ribs should cook at 165 to 225 degrees depending on the outside temperature. Slow equals tender. You may have to use a meat thermometer if you can't judge the temperature of meat without one.
Gotta turn them suckers over and over till the fat cooks out of them.
Now this is the tricky part. The outside has to be a fairly dark brown where the fat is but not black. Keep a spray water bottle near by for flare ups. Cook slow. It takes 2 to 3 hours to do ribs. When the sections of ribs get done, you move the to unheated sides where the meat just gets a little heat, kinda like a refractory period. This is where you begin adding the sauce or rubs. The idea is to add a sauce and cook the vinegar out of it until the sauce is tacky. It will require you to apply the sauce, turn the meat occasionally, then apply the sauce again and as many times as you like to eat sauce or as thick as you want it. But the secrets are coal material, temperature, time and preparation.
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