Dear BBQ Friend:
Well, another big BBQ weekend has come and gone - the 4th of July! And one of the most popular barbecue items at any cookout is barbecue ribs. There are many ways to cook ribs but they all have one thing in common
- you must know when your ribs are done to perfection.
In KCBS and FBA competitions, the judges do not like the meat to fall off the bone. The meat must have some consistency and not be too dry or mushy. What this means is the meat must stick to the bone good enough so you can pick a bone
up and eat it without the meat falling off the bone by itself. But when you bite it, the meat should easily pull clean from the bone.
If you have to gnaw on the meat to get it off the bone or some meat sticks to the bone after a bite, your barbecue ribs are probably not done enough. If ALL the meat comes off the bone when bitten, your barbecue ribs are probably overdone.
If you can bite into the rib and get that "half moon" bite and then the rest of the meat comes off easily with subsequent bites, then you have probably hit the nail on the head. As you can see from the picture, that is the way
our ribs were in Tryon, NC resulting in a 1st place entry.
So... how do you accomplish this? The answer is in the following barbecue rib cooking tips:
So... that's the real secret to cooking championship barbecue ribs - knowing when your ribs are done. Note
- we do not use a temperature probe on our chicken or ribs - just butts and brisket. Speaking of knowing when your meat is done, here's a nice little thermometer I have started to use recently and which helped us win in Tryon,
NC. This internal meat thermometer has only one purpose - to measure your internal meat temperature and alert you when it is reached. It's very simple to use. Just insert the probe and set the desired temperature using the two
up/down buttons on the front panel. If you need something fancier with dual probes and wireless remote operation, then the Maverick ET-732 is for you. But at a hectic competition, you may opt for simplicity - just insert it, set
it, and it will let you know when your meat is done. I highly recommend you get one for brisket and one for butts. They are available in our BBQ Store at www.bbq-book.biz
Also... I put together a little 6 minute YouTube video of the Tryon, NC contest. It does include pictures of our turn in boxes and some nice fireworks, so be sure to take a look - it is sure to put you in a nice barbecue mood for the
4th of July!...