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.
Spend time marinating. This is one of the most important steps in the process. This cannot be rushed. Time is used to maximize the flavor and allow the spices to really penetrate the meat. Some try to spice up the meat just before cooking, but the best method is to prepare it at least a full day in advance of cooking. It needs the time to sit in the fridge for this process to happen.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
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.
Having delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
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.
Spend time marinating. This is one of the most important steps in the process. This cannot be rushed. Time is used to maximize the flavor and allow the spices to really penetrate the meat. Some try to spice up the meat just before cooking, but the best method is to prepare it at least a full day in advance of cooking. It needs the time to sit in the fridge for this process to happen.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
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.
Having delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
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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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