This is the time of year that brings us out of our homes. The smell of bbq and the buzz of laughter and conversation is something that people look forward to throughout the winter months. Taking the time to learn the best techniques for using ribs seasoning rub will turn your bbq into the event of the year. Even the most intimidated new griller will find making a great rack of ribs easy by using these methods.
Many different types of meat enjoy just salt and pepper. Steaks can come out juicy and flavorful by just adding these two spices. But other meats require a bit more preparation in order to bring out the best flavors. Salt should be applied first so it has more time to dig down into the meat. It has the potential to go the deepest and some professionals will brine the meat in a salt mixture well before they put the other spices on.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
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.
Do not wrap the meat. Using plastic wrap will trap moisture and most of the mix will end up in a pool at the bottom of the wrap. If you have to wrap it, use butcher paper instead. The best method is to place it on a broiler pan and let it sit open for at least 24 hours. The next afternoon, you can begin the cooking process. Slow cooking works well.
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.
Many different types of meat enjoy just salt and pepper. Steaks can come out juicy and flavorful by just adding these two spices. But other meats require a bit more preparation in order to bring out the best flavors. Salt should be applied first so it has more time to dig down into the meat. It has the potential to go the deepest and some professionals will brine the meat in a salt mixture well before they put the other spices on.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
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.
Do not wrap the meat. Using plastic wrap will trap moisture and most of the mix will end up in a pool at the bottom of the wrap. If you have to wrap it, use butcher paper instead. The best method is to place it on a broiler pan and let it sit open for at least 24 hours. The next afternoon, you can begin the cooking process. Slow cooking works well.
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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Get a summary of the things to consider before choosing a ribs seasoning rub supplier and more information about a reputable supplier at http://www.southernwaygourmet.com/products now.
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