10 tips for the perfect baby back ribs - heavy duty charcoal bbq grills

BBQ is a real labor of love, but with a few simple steps you can also create mouth watering baby ribs that the entire backyard cooking team will not be able to resist.
Melissa Custon, two.
TIME World Champion Pitmaster and boss of Memphis barbecue, Tennessee.
, Sharing her smoking tips, this is a perfect set of BBQ ribs.
Recipe: whether you are preparing for the ultimate Labor Day cooking or just want to celebrate the end of the summer with delicious food, follow the tips from Cookston and you will not go wrong on the grill.
"There are three different cuts to choose from when choosing ribs-baby's back, ribs and St.
Louis ribs.
In Memphis, we tend to prefer the slimmer, tender baby back rib rules, but in most parts of the country, the tastier ribs are the first choice.
At our Memphis Barbecue Company.
The restaurant where we offer ribs, the breastbone area is trimmed to create a more uniform shelfLouis cut.
"Once you have the rib racks and turn them over, you will notice a shiny film covering the bones.
While many people, especially restaurants, will leave this one, it is quite tough and makes the ribs chewy when cooking.
To remove, simply take a butter knife, insert it between the bone and the membrane in a corner of the rib frame, separate the membrane slightly with your fingers, and then grab the membrane with a paper towel, pull out the rest of the membrane from the ribs.
Trim 1 bone from the large end of the rib and 2 bones from the small end in order to create a consistent size shelf for smoking and removing any extra silver skin (
Tough and shiny white film)
Ribs before seasoning
"Once the membrane is removed, it's time to add flavor with some seasoning.
Just sprinkle about 1 tablespoon.
Your favorite BBQ dry rub dressing, like my Memphis BBQ.
Ultimate Barbecue on both sides of the ribs.
Remember that the yellow mustard was your friend during the barbecue!
A light layer of mustard after seasoning helps to tender and adds some flavor
But you won't get the taste of "mustard.
"Once the ribs are seasoned, wrap them tightly with plastic wrap and refrigerate for at least 8 hours.
By leaving the ribs in mustard and dry seasonings, the taste can penetrate into the meat completely.
Unlock the ribs and repack when your smoker reaches the temperature
Season with dry rubbing and mustard.
"While smokers are the most common way to prepare spareribs, almost any grill can be made by indirect smokers for a longer cooking time.
For a charcoal grill, simply fire on one side of the grill and cook on the other.
Putting a small pot of water or apple juice under your food also helps to achieve this effect.
"For most barbecue recipes, I found that 250 degrees is the best temperature for smoking at home.
At this temperature, the baby's back ribs will be cooked in about 4 hours
Louis is ready in about 5 hours.
"When eating meat such as ribs, you should use the smoked wood in a proper amount, just like salt.
Too much smoke will overwhelm your product.
Fruit trees like apples or cherries are usually the best choice for backyard chefs
You don't risk overwhelming or bitter meat.
When your cooker reaches the temperature, just add four pieces of wood to the charcoal to produce the perfect smoke.
"Cooking low ribs has great benefitsand-slow.
For more than 2 hours of cooking time, most meat will benefit from wrapping in tin paper.
For example, the baby's back ribs take about 4 hours, while the ribs take about 5 hours, and both hours should be wrapped up after 2 hours.
This will help to tenderize the meat and keep the beautiful color of the product, instead of getting too dark or too dark.
To wrap the ribs, place them on top of a heavy-duty aluminum foil and add flavor booster if needed (
See some popular additions below)
, Then wrap the ribs loosely so that the steam can escape from the package.
"When wrapping the ribs, feel free to add a small amount of dry rubbing seasoning and a few tablespoons of apple juice, grape juice, or even Coke to add a richer flavor depth, and help achieve the beautiful tenderness you want on the perfect rib rack (
Though you may have heard that the ribs that "the bones fall" are overcooked.
Looking for a rib with a bite, it pulls clean from the bones and won't take all the meat away! ).
"If you want to add sauce, add it only in the last few minutes of cooking and allow it to" solidify "on the meat ".
Too hot or too fast to add the sauce will caramel on the sauce and add the burnt sugar flavor.
To season, just remove the ribs from the smoker and be careful to open the foil and let all the liquid out.
Brush the sauce on the bone side of the ribs, then roll the ribs over with foil and brush the top with sauce.
Put the ribs back on the smoker for 15 minutes so the sauce can set and the ribs can be tightened.
Remove the ribs from the smoker and let them rest for 5 minutes and apply another thin layer of sauce before serving your perfect rib rack.
"Don't forget both sides.
Try Cookston's baked bean recipe.