The summer months bring people who have been hibernating during the winter out into the open. They are ready to enjoy the smells and laughter that encompasses a summer bbq. In order to provide a great meal, preparing the meat is an essential step. Depending on the type of meat you choose, you will have different steps to get the most flavor. For racks of ribs, using a good ribs seasoning rub will help enhance the flavor to its maximum potential, but you need to take the time to get it just right.
Salt is used with most meats. Some meats, like steak, are often best cooked with just salt and pepper. Others, like rib meat, need a bit more spicing up in order to enhance the flavors. You should apply salt to the rib in advance of other spices so it has more time to work into the meat. Most spices will not penetrate more than an eighth of an inch, but salt can go deeper and provide more flavor. Apply it early so it has time to do its work. For salty or pre-brined meats, skip the salt because it has already been applied.
Dry rubs include several different spices. What you choose is up to you, but there are a few basics that many will start with. They range from hot to mild and even sweet in nature. Chili powder and the brown sugar balance each other well. Others like curry and paprika are often used to help the flavor. There are many different mixes available and recipes online that can help you decide the flavor you want to achieve.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Delicious pork ribs are a favorite meal for many during the summer bar-b-que months. Getting them just right intimidates a lot of people into buying them premade and reheating them in the oven. The process to get a nice, juicy, perfect rack is easier than you think. Follow the steps and impress your guests.
Salt is used with most meats. Some meats, like steak, are often best cooked with just salt and pepper. Others, like rib meat, need a bit more spicing up in order to enhance the flavors. You should apply salt to the rib in advance of other spices so it has more time to work into the meat. Most spices will not penetrate more than an eighth of an inch, but salt can go deeper and provide more flavor. Apply it early so it has time to do its work. For salty or pre-brined meats, skip the salt because it has already been applied.
Dry rubs include several different spices. What you choose is up to you, but there are a few basics that many will start with. They range from hot to mild and even sweet in nature. Chili powder and the brown sugar balance each other well. Others like curry and paprika are often used to help the flavor. There are many different mixes available and recipes online that can help you decide the flavor you want to achieve.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Delicious pork ribs are a favorite meal for many during the summer bar-b-que months. Getting them just right intimidates a lot of people into buying them premade and reheating them in the oven. The process to get a nice, juicy, perfect rack is easier than you think. Follow the steps and impress your guests.
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