Admit it, nothing says barbecue like ribs. Many try to make them and some succeed, but getting that perfect BBQ Rib can be a real challenge. Ribs, whether pork or beef are basically a thin layer of tough, difficult meat stuck to the bone. There is fat, membranes, and pretty much everything that can make the meat too tough to eat. The secret to delicious ribs is patient low and slow cooking. Fortunately for you, I have been working for years to put together the resources needed to make great ribs.
Pork Ribs are the traditional barbecue of a large portion of the United States. There are two kinds of pork ribs, spareribs and back ribs (or baby back ribs). Check out these resources:
- BBQ Ribs Step by Step Instructions for the Smoker
- Barbecue Ribs on a Charcoal Grill
- Barbecue Ribs on the Gas Grill
- Trimming a Whole Pork Spare Rib Rack to get the right cut on a rack of pork ribs
- The 3-2-1 Method makes tender, fall off the bone ribs
- Rib Rubs to add the perfect flavor
- Kansas City Barbecue Ribs
- Memphis Style Barbecue Ribs
Beef ribs are good for barbecue. Smoked low and slow, you get a tender and tasty treat that will be a smashing success at your next cookout. Use a sweet or savory rub, a complimentary sauce, and the only problem you will have is finding a platter big enough to serve them on. Really, these ribs are easy to prepare and delicious to eat. The biggest challenge with beef ribs is smoking them long enough to melt away all the connective tissues. Beef Ribs can take longer, but the amount of meat and the size of the ribs are a real belly full.