11 Tips to Making the Best Pork Ribs.

 This article gives 11 tips I found from my experience to be helpful in
making the best ribs.

1. Purchase ribs that are evenly covered in meat. In other words,
don't buy a slab that is fatty on one end and fleshy on the other.
Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping
but for more impressive appetites, make it two!

3. When preparing the meat, make sure you remove the membrane on the
underside of the ribs with a sharp knife. If you don't it blocks the
flavor intake.

4. Always marinate your ribs in the refrigerator, not at room
temperature.

5. Don't even think about boiling those ribs! Above all else, boiling
the meat causes it to lose all its flavor. If you just have to pre-
cook your ribs before slapping them on the cooking grate, try steaming
your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the grate for Barbecuing or smoking,
make sure you coat the metal with a generous helping of oil.

7. Barbecuing demands constant attention! As soon as it goes on your
grate, stay close by and keep an eye on it. Watch the cooking
temperature and avoid going above 250 degrees Fahrenheit -- the best
ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it's
on the grate. Why pierce the meat and let the flavor ooze out if you
don't have to?

9. If you're going to baste during cooking stay away from anything
with sugar in it. Your best bet is to use vinegar and/or water-based
products only.

10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking.
Any sooner than that and the heat will cause the sauce to caramelize
and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This
is just a courtesy -- you don't want to singe your guests' mouths with
smoking hot sauce! You could lose some friends.

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