Honey Barbeque Sauce: Bbq Ribs Recipe

Tuesday, 14 August 2012

Bbq Ribs Recipe

Mae West

Ribs are the holy grail. Mastering them marks the difference between the tyro, pyro, and pitmaster.

We're talking Southern ribs here, a style created by African slaves and as uniquely American as their other great contributions to our culture: Jazz and the blues.

The ribs that win championships are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don't fall off the bone. Their scent clings to your fingers for hours. Click here for my complete definition of Amazing Ribs, what I look for when I judge barbecue competitions.

You can make it happen. With this recipe you will make ribs good enough to bring home a trophy in a cookoff. In fact, several readers have written to me that they have done exactly that with this recipe. There may be a few more steps in this process than you like, but it's not hard and we're talking restaurant grade meat here. Better. You don't need a special smoker, although it helps. You can cook killer ribs on most charcoal and gas grills once you understand the concepts.