Gradually smoked barbecue ribs are a form of art, and smoked ribs have plenty of various schools in this old custom. The most obvious difference between these presentations is the rub that is used – they can be range from hot, spicy, sweet, and of course, excellently fitted to your tastes. Looking for the rub that is right for you can seem like a tedious task, but it is well worth it.
Kansas City ribs are covered in a sweet, thick rub that normally contains brown sugar. Memphis Style ribs have spicier rub, but has little to no sugar in it. These are presentations of the preferences and styles for bbq ribs that have advanced in these areas. Memphis bbq ribs are served dry, while Kansas City ribs are served with a sweet, thick bbq sauce.
Searching for the perfect barbeque rub for you is not all that difficult. Start with something plain, and non-complicated. If you want savory, spicy, or sweet, then look for different rub recipes for something uncomplicated. The best ones start with a few ingredients, and go up from there. Once you have everything figured out, you can try out on several different rub recipes until you finally have the bbq rub that is suited to your preference.
There are, however, a few things you need delectrician to know before you begin searching the perfect barbecue rib rub. Firstly, some folks will inform you that salt in rib rubs can cause the meat to dry out and prevent browning. Strangely enough, most spice mixtures and rubs bought in the store have salt.
The point is, you can dry meat by allowing it to sit in a huge pile of salt for several days. A moderate sprinkling of salt on the meat’s surface attracts the rub’s flavor into it more effectively than the salt gives out moisture. You can choose to apply salt on the meat, allowing it sink in for 24 hours before cooking.
When it comes to sugar, there are a few basic rules you need to remember. One, sugar does it job similarly to salt and moisture is required to absorb and break down. The meat’s moisture will be used to form a syrup-like covering over the meat. This helps retain herbs and spices in the rub you are using.
The next rule is major one. It is fact that sugar burns when it reaches 265 degrees Fahrenheit. If you heat your ribs with evenly-coated sugar to this temperature for a lengthy period, the heat will cause sugar to burn, thus giving the meat an unpleasant burnt appearance.
You can adjust heat temperature by increasing it, but not for long time though. This will permit you to cook your barbeque ribs slowly on the smoker or on the grill, then adjust the temperature up for the sugar to melt as caramel at the end of the cooking process to form a delectable crust on the meat’s surface.