Wednesday, May 16, 2012
"4 R" Easy Baby Back Ribs (CAW! CAW!)
Here's the formula:
Simple. You only have to remember four R's. Seriously every time I make baby back ribs at a party, people go nuts and all I can think of is how easy it was compared to anything else on the barbecue scale. Sure, smoked chicken thighs are something a 4-year old, were she allowed to play with fire, could do, but nobody cares about chicken thighs. And subsequently, they don't get a high CAW rating.
I'll explain the R's....
1) Rip 'em: Rip off the membrane. This is important for ribs, but especially baby back ribs. The membrane is chewy, and some say can inhibit the smoke penetration. It's mostly men that talk about smoke penetration, though, you know? But I digress...To remove the membrane is really easy. It's on the bone side of the ribs. Take a spoon or knife and get a little piece of it separated. With a paper towel, pull it off.
2) Rub 'em: Use the rub of your choice. As you can see, I've used my cocoa bliss rub on these ribs. A shameless plug for my book. Yes the recipe is in there.
Now a few things that didn't fit into my neat little formula were wood chips or chunks and a finishing sauce at the end. To explain. Wood chips: Yes, do that. Create some smoke. If you are cooking on charcoal you won't need as much as with gas. Finishing sauce: Brush on your favorite sauce in the last 30 minutes of cooking.
How do you know when they are done? I like the bend test the best. Racks should bend easily without falling apart.
That's it! Now it is sharing time. What dishes do you make that give you a high CAW rating?
Posted by Julie Reinhardt at 8:07 AM