BBQ Tips

Top BBQ Tips

Characteristics of a Perfectly Cooked Rib

Knowing when ribs are done is an intuitive skill. Avoid handling the ribs, or any meat for that matter, with a fork. That punctures the "bark," the tasty, spicy coating formed on the outside of the meat, and allows juice and moisture to escape, resulting in dry meat. Instead, simply lift up one end of the rack with your finger.

There should be a slight bend or give to the ribs, as though they're bending a bit in the middle. If they move up and down, straight as a board, they need to cook a little longer. Ribs should have some "pull" to them. Some meat might stick to the bone when you tear them apart. If the meat falls entirely off the bone then they are way overcooked or have been steamed.

Carefully watch your temperature while cooking. High heat causes meat to shrink. If it gets too hot, the meat will start pulling away from the bone, exposing the tips. Ideally you'll see very little bone extending out of the meat; about 1/4-inch to 1/2 inch is acceptable. When the meat is exposed on the edge of the ribs this is called "bone shine" or "shiners" and this is not desirable.

Bone shine also occurs when the meat is trimmed too closely and there's not enough meat left on the top of the ribs.

A sign of authentic barbecue–the pink smoke ring

Smoking with wood makes the meat pink, and the smoke ring on the inside of the meat is highly desirable. Only real, wood-smoked barbecue has these characteristics. Barbecue chicken will be quite pink in color and your guests may think it's not thoroughly cooked.

When you're cooking barbecue, don't focus on the color of the meat; look for other indicators. If the meat feels right and its up to temperature, then it's done. Educate your guests and let them know that pink meat and pink smoke ring are the marks of real barbecue.