Nothing is quite like the warm taste of juicy, rich ribs glazed in a powerful aroma of sweet BBQ. Master your ribs with the right recipe, right tips, and the right ingredients
Instantly receive 3 super easy takeaways below that step up your BBQ rib cooking for a lifetime!
There are four main sub-styles of Texas barbecue, each of which originates in one of the four Texas regions: East, South, Central, or West. They differ quite a bit: East and Central Texans emphasize flow cooking, but West Texans mostly expose the meat to direct heat and mesquite wood for a quick and intense flavor. Concerning these ribs, our emphasis on rubs and indirect heat makes them significantly more authentic to Texas. Texas specializes in rubs and BBQ, which is why there is nothing better than an expert chuckwagon cook's own recipe for rib rub.
Texas-specific smoked meats, such as beef brisket, pork ribs, and sausage, are the focus of Texas barbecue, also known as Texas BBQ. The meat-smoking methods of 19th-century immigrants from Germany and Czechoslovakia who lived in the state's central region influenced Texas barbecue. Texas BBQ describes specific Texan cooking techniques for preparing barbecue. The most well-known foods include sausage, pork ribs, and beef brisket. The phrase can also refer to the traditional side dishes with smoked meats.
As a pitmaster, it can be extremely frustrating to make your own special ribs and the flavor doesn't quite do justice... Don't worry, we will help you get it where people don't mind smacking and oohing cause it taste so goooood! It can be as easy as the best flavor enhancing Rib Rub with the perfect spice combination of sweet and savory!
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Spare ribs and loin back ribs are the two most popular varieties of pork ribs. Bottom Line: We recommend Spare Ribs. Pork chops separated from the loin's blade end or the shoulder nearest the loin is used to make country-style ribs. For most people, these are not genuine ribs but good food.
BBQ Pork Spare Rib
The hog's belly, where bacon is derived, is where spareribs are found. They are somewhat less sensitive than loin back ribs, huge (2-4 pounds or more), and very meaty. Compared to loin back ribs, spareribs often have more fat and flavor and cost less per pound. That's why we recommend buying spareribs!
Pork Loin, Back Ribs
Pork chops and loin back ribs both come from the same part of the hog called the loin. In the grocery shop, they are occasionally referred to as baby back ribs or loin ribs. They are smaller than spareribs (1-1/4 to 2-1/4 pounds or more), less meaty, less fatty, and more tender. Loin back ribs cook more quickly than spare ribs due to their smaller size. Due to the strong demand from consumers, they are one of the most expensive hog pieces of meat.
Pick slabs with ample flesh covering the bones and little to no surface fat. A slab of meat cut too close to the bone is called a "shiner." These exposed bones might come loose when cooking. If at all possible, avoid purchasing frozen or previously frozen ribs for the finest quality. Determining whether ribs have been frozen in the past isn't always possible. Some individuals believe that whether fresh or frozen ribs are used, the ultimate result doesn't change much in quality. Fresh is preferable, though, if you have an option.
However, there are outliers, and occasionally you might get frozen packages of 1-3 slabs of ribs at supermarket stores. Commonly, frozen ribs are sold in loose slabs by the case
For more: Check out this video from BBQ Guru to explain the best method of picking out ribs
The refrigerator, preferably for an entire day, is the finest place to defrost ribs. You won't notice the weight as the meat will have time to slowly thaw out. The cold-water approach is equally effective if you are short on time.
The first thing to remember is that you should never try to defrost frozen meat at room temperature. Storing raw ribs at room temperature should take no more than two hours. The same holds for any pig product, including roasted ribs. Meat frozen at room temperature enters the danger zone, according to the USDA Food Safety and Inspection Service (FSIS). Even though the meat is still chilly to the touch, there's a fair likelihood that it has warmed up to at least 40 degrees in some areas. When handling raw meat, it is usually advisable to err on the side of caution.
The entire thawing process for a full rack of ribs can take up to 24 hours. You might want to give the ribs at least 36 hours if you've bought a big box. Although you should always aim to cook the meat as soon as it has thawed, ribs should stay fresh for three to four days in the refrigerator. You should check the temperature of your refrigerator before you start. It would be best if you avoided any temperature above 40. The ribs will defrost a little more slowly if it's any lower. This may not always be terrible, but if you have a tight timetable, you should be aware of it.
As the meat thaws, place the ribs in a sturdy container with high sides to catch any overflow. The bacteria in these liquids can spread to other goods in your refrigerator if they come in contact with them. Always defrost meat on the bottom shelf of the refrigerator to be on the safe side. If your intentions change and you decide not to cook the ribs within five days, you can freeze them once more. When you defrost the ribs again, they will still be ok to consume because this will stop bacterial growth. Remember that the meat's quality may noticeably decline if it is refrozen.
No need for more frustration, get the award winning dry rub for ribs, Jerry Baird's Champion Rib & Brisket Rub makes the best baby back BBQ rib rub seasoning, BBQ chicken rub, and even the best brisket dry rub, hands down! Truly the world's best brisket rub, this specially made gourmet seasoning was created by the World Champion Chuckwagon Cook, Jerry Baird.
Nothing can beat the best dry rub made by the original Texas Chuckwagon Champion Cook! The dry rub completes its exclusive flavor with its fresh taste and low sodium and is a no msg seasoning... quite a combination! We recommend using it on your BBQ brisket, grilled or oven-cooked chicken, smoked pork or baby back ribs, and boiled eggs. You're thinking, "eggs?" Oh yeah, the rib and brisket seasoning's sweet, rich flavor makes a fantastic rib rub seasoning.
Also, the rib and brisket seasonings complement a wide variety of combinations. Highly recommend using Jerry's All-Purpose Seasoning in combination with cooking chicken or smoking brisket if you are craving the sweet rib rub flavor but also want the rich meaty steak flavor that Jerry Baird's All-Purpose seasoning brings. Jerry Baird has won many brisket cook-offs by combining the Brisket Rub and Jerry's All-Purpose Seasoning, and even sometimes adds a little bit of the Jalapeno Sizzling Salt Seasoning for a nice kick of the jalapeno flavor. Try for yourself these wonderful combinations to make your own creative best rib dry rub!
Taking the next step into taking your cooking can be made easy by using a proven seasoning blend that enriches the flavors you are craving for any particular meal. Just add it to your cooking, and see for yourself the difference it will make, and friends will be amazed and ask what recipe you used. Plus, who doesn't want to dare for a taste of Texas' award-winning rib rub and best brisket rub?
Why are we confident we can give others only the best brisket and rib dry rub there is to offer? Let's take a look: Jerry's Championships and Awards include the 1976 World Championship Cabrito Cookoff, the 1988 Superbowl Championship, the 1996 National Chuckwagon Cookoff, and the American Western Artist 2004 Superbowl Chuckwagon Challenge. Jerry's Chuckwagon vittles were featured at the 1995 Longhorn Cattle Drive from Texas to Montana and the 1996 Olympics in Atlanta, Georgia. Whew, that's a long history, legendary in fact, and the legend continues as we have been serving fellow cowboys and friends with our legendary gourmet seasonings for over 50 years!
We love serving our partners in the bbq industry, especially those who are serving as we serve to bless others with a higher quality of life, of course, cause the food is for kings!
Get your premium quality bulk seasoning with Jerry Baird, and your customers, your wallet, and your bellies won't regret it! We can deliver your bulk seasoning by the case or by the pound, made when ordered!
The best three ways to determine whether your ribs are done are listed below.
This may also be referred to as the "bounce test." Pick up a rib in the centre of your slab with your grill tongs to determine whether it passes the "bend test" for being done. You should gently bounce them and watch out for any signs of surface fracture in the flesh. The flesh should ideally begin to split as soon as you lift your slab, and then it should break through with a tiny bounce. Give your ribs a little more time if you don't feel anything or if there is only a minor fracture.
This test determines whether your ribs are fully cooked and whether the connective tissues have disintegrated when the skin is still tightly holding your slab together. Now, a light bounce ought to be sufficient to rip the skin.
Like the bend test, this test ensures your ribs are ready to eat by confirming that the connective tissues have disintegrated. Remove the ribs from the grill, then, taking care to avoid getting burned, grasp a bone tip that is exposed in the middle of the slab. If your ribs are done, twist this bone; it should begin to separate from the meat.
Remember that if you twist too forcefully, your ribs might not be done. Therefore, be careful to twist slowly and attempt to feel how the meat separates from the bone. When the connective tissues have turned into gelatin, and the bone can move with a simple twist, your ribs are finished.
To check if your ribs are cooked through the rack, we advise using the toothpick test. It can take some practice to get a genuine feel for it, so you might want to try this test in addition to the other strategies indicated above while you're getting your bearings.
Easy to carry out is the toothpick test. Insert a toothpick into your rack's meatier areas. It is finished if your rack slides into the meat effortlessly without meeting any resistance. Test it in numerous places to ensure that your slab is finished precisely how you like it.
Check out this video from BBQ Guru to explain the three best method of telling if your ribs are done
3 Key Takeaways