Ribs For Your Summer Shin-Dig

June 27th, 2010 |

By Working Mommy, Contributor, Lessons Learned (@lessonslrndblog)

The perfect summer party isn’t complete without the perfect ribs!! I mean, it doesn’t get any better than having over great friends to share conversation, beers and ribs (sometimes I think I sound more like a guy…but I promise you, I’m not!)!! The Man has a great recipe for ribs…and while I can’t share the EXACT concoction he’s come up with, I can share a few tips for great ribs!!

Tip #1 – MEAT:In order to have the best finished product, your have to start with quality meat. We have found that the best meat comes from specialty markets. Sure, the ribs you could find at Giant, SuperFresh or SafeWay will get you through…but you won’t be truly happy with the result! My favorite is Wegmans – and for those of you lucky enough to have one near you, take advantage of the meat department! Yes, it is a little on the pricey side…but it is TOTALLY worth it! Whatever you do – DO NOT get your meat from a bulk store like BJs or Costco…the quality and consistency of cut just isn’t there…and you will pay dearly for that in the end!

Tip #2 – RUB:The best ribs use a mix of dry and wet ingredients. Get your favorite barbecue sauce out for this one, folks! In this house we like things a little SPICY – okay, a LOT spicy – so our sauce in extra hot! The sauce should always be the first thing put on your ribs…this will ensure your dry ingredients stick. As you will see from the below picture, you really don’t have to worry about the bottom portion of the ribs – focus all of your efforts on the top. Apply a generous coating of sauce and then proceed with your dry ingredients. In our casa, we go with a combination of chili powder, cinnamon, cayenne pepper, garlic power and salt. There are plenty of pre-made rib rubs…so feel free to use one of those. Once you apply your dry items, put on another coating of sauce and another layer of your dry rub.

Tip #3 – COOKING: If you don’t cook your ribs in a smoker, a grill is your next best option. Unlike searing steaks, a super hot grill at 500 degrees is not necessary. You want to make sure you cook your ribs at a consistent 300 degrees. Check your grill every hour or so, just to keep any flare-ups in check. After 4-5 hours, your meaty goodness will be ready to eat! The most important thing to keep in mind is that this is not a quick process…raising the temperature on your grill will not make things move faster – it will only get you burned ribs…and no one wants that! Take your time, keep your cool and enjoy your friends. Once dinner comes around you will have the perfect centerpiece!