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favorite. Using foil and medium heat when you grill them is the secret to moist, tender ribs. We wrap it in foil for a while. Sometimes they unwrap it and roast it again, sometimes they don’t. The concept is a descendant of the tropical technique of wrapping meat in banana leaves. It helps make meat more tender and juicy. It also has the added benefit of speeding the cooking process. It is a routine step in competition where every little incremental improvement is needed. Get more tips and tricks from:
The idea is to seal the meat tightly in foil with just a little water, juice, wine, or beer. Apple juice is popular. The liquid mixes with the juices that drip from the meat and gently braises the meat. Braising is the same process used by a slow cooker where the meat sits partially submerged in a water-based liquid. The liquid transmit heat to the meat better than air, speeding cooking.
Most importantly, the foil prevents surface evaporation from the meat. Before and after wrapping, evaporation cools the meat, and that is what is responsible a period of several hours where the meat’s internal temp plateaus and beginners start to panic. With the crutch, the meat finishes cooking faster. Crutch for too long, and you will extract flavor from the meat, remove all the rub, and cause the proteins to get their undies in a bunch, forming tight knots that will make the meat tough and wring out moisture, and then eventually make the meat too soft and mushy.
Pull off a strip of wide heavy-duty aluminum foil about six feet long. Fold it in half until it is three feet long and make a canoe out of it big enough to hold the meat and so it will hold liquid without leaking. Pour 1/2 cup apple juice into the foil but not on the meat so you don’t wash the rub off. Crimp it tightly over the top. It is important that the packet not leak liquid from the bottom, and that steam not be able to escape from the top. For ribs, place the slab on the foil meat side up being very careful that the bones don’t poke holes in the foil. You can put the meat side down, but if you do, you may want to shorten the time in foil because the meat will be in the liquid.
Remove foil, place ribs on grill. Brush ribs with your favorite barbeque sauce. Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
The Tastes of USA BBQ: Texas Style BBQ –
I'm Jamie province and I want to introduce you to a revelation barbecued ribs in an hour and 15 minutes you don't think about barbecue you know it takes a long time typically baby back ribs usually looking at three to four hours once again I'm going to show you how to do it in an hour and 15 minutes every bit is tender beautifully seasoned nice and smoky really missing nothing except about an hour and a half of your time first thing as with any kind of barbecued rib is to peel the rib now I like to use just a dull dinner knife and get underneath this membrane you see the membrane that runs along the the bone side here it's really tough and it doesn't allow the seasonings or the smoke or the sauce to get in there so you want to just pry it loose from the back of the bone and once you've got a little bit of it exposed you want to grab it with a little towel or something because it's slippery and you're basically just peeling it off almost like it's packaging tape it's very tough and chew it you want that out of the way now I've got a spice rub here you could use any spice rub you want make your own by some some bottled spice rub this one happens to have some kosher salt black pepper some dry times granulated garlic and some paprika really nice mixture of flavors just spread that over the meat rub it in as the name implies on both sides because you eat both sides and then what I'm going to do the real magic in this recipe is cooking the ribs in foil at least initially and why that's such a great idea for speeding things up is that as the ribs get hot and the fat begins to render and the juices begin to flow they turn into this hot steam which is able to cook the ribs more quickly than the dry heat of a grill or a smoker in order to do this properly we need some heavy-duty foil and a fair amount of it because you don't want fat dripping directly into the grill because we're cooking over direct Heat typically ribs are done over indirect heat right with the fires off to the side and the ribs are cooked over no heat at all in this case in order to speed things up we're actually cooking over direct heat and if the fat and the juice were to fall in there they would very likely flare out so it's a good idea to actually double wrap each one and when you're handling these packages be careful not to poke into them with your tongs or something else otherwise you might create a hole that will allow the fat and the juice to drip into the fire so what we're going to do is put them over direct medium heat and let them cook for about an hour and then take them off of the grill take a look at them and I think you will be amazed at how tender they look how well cooked they are but they're not going to have that beautifully brown caramelized quality about them they're just basically going to be steamed so I got a couple of nice packages here and a couple that I've done up ahead of time I'm just going to put everything right over direct medium heat let it start bubbling away I'll come back and take a look in about an hour so it's been about an hour I'm going to check to see if they're done I know what you're thinking how could they possibly be done ribs take three or four hours right well let's have a look now the way that you know that they're done is by how much bone is sticking out above the meat because the meat shrinks back from the ends of the bone as it cooks and you're looking for about a quarter of an inch to maybe a half an inch of shrinking back from the bone and these are looking good I just pick it up with my tongue you can you can see the bone sticking out there that's a sign that these are really nice and tender so what I want to do is now begin to sauce them and I'm also going to smoke them at this point so we're going to be adding additional layers of flavor wouldn't want to put the sauce on too early because it would burn inside that foil but now it's the perfect time and I'm going to set them back over direct medium heat just until this sauce cooks into the meat a little bit and begins to brown it gets a little bit crispy on the outside and I'm also going to add the wood smoke at this point I should take the other ribs off just set them aside for the moment and then this grill has a smoker box so this metal box here opens up to hold the wood chips it has a dedicated burner so you can control actually how hot it is and how much smoke you get how quickly you just grab a couple of handfuls or tongs full of soaked wood chips and this is going to give it that really authentic barbecue flavor it's got not going to be as smoky as ribs that have cooked you know over wood for hours and hours but it's going to have a sense of that beautiful aromatic smoke I'll just show you with this one you just put it right over direct heat and let it go for about five or ten minutes just turning it once so here's how they look after about five minutes you can see nicely brown darker even more tender I mean you know if you've got four or five hours and you want to spend it on an afternoon making ribs go for it you're going to have some fabulous results but if you've got like two hours you know people are coming over and you want ribs on the fly this is the way to make ribs well-seasoned sweet spicy little bit of smoky it's everything a rib should be hey we hope you enjoyed the video if you're interested in getting even more barbecue and grilling recipes and tip and tutorial type of videos then you're in luck because we put all of our videos together for you over at cavetoolsvideos.com where you can access everything we've put together absolutely for free so just go to cavetoolsvideos.com and you can get all the videos today