Barbecue Ribs
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A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill. Prior to cooking the ribs, a rub or marinade is often used to flavor and tenderize the meat. During the end of the cooking process, a seasoned sauce can be applied as a glaze or it can be served separately as a condiment to enhance the flavor of the ribs.
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Barbecue Ribs Glossary Term - Related Content
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Ingredients included in this recipe are ketchup, vinegar, Salt, Lemon Juice, Worcestershire sauce, bottled hot pepper sauce, water, brown sugar, celery seed.
Ingredients included in this recipe are onion cup of soup, apricot preserves.
Ingredients included in this recipe are ketchup, molasses, cider vinegar, worcestershire sauce, dark-brown sugar, Dijon mustard, hot pepper sauce (such as Tabasco), Liquid Smoke.
Ingredients included in this recipe are Country Style Ribs, garlic powder, black pepper, salt.
Ingredients included in this recipe are - 4 lbs Spare Ribs, lemon, sliced, onion (large), ketchup, chili powder, Worcestershire sauce, Tabasco sauce.
Ingredients included in this recipe are Karo syrup, ketchup, finely chopped onion, cider vinegar, prepared mustard.
Ingredients included in this recipe are beef short ribs (ask butcher for kalbi ribs), Marinade, soy sauce, sesame oil (oriental section), minced garlic, toasted sesame seeds, ...
Types of Barbecue Sauce | Barbecue Sauce Application
Types of Barbecue Sauce
The ingredients used for barbecue sauces may vary greatly based on different regions of the United States where particular ingredients are more popular.
Top off your grilled meats and poultry with the original flavor of homemade barbecue sauce. RecipeTips.com has a selection to suit almost any type of grilled pork or beef ribs, burgers, pulled meat sandwiches, chicken, or even appetizers and side dishes.
Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is reserved for tender rib chops and rib
roasts.
Early Barbecue Cookers | Modern Barbecue Cookers
Early Barbecue Cookers
The earliest known equipment used to barbecue foods in America were crude wooden racks that were used by Native Americans to smoke birds, fish, cattle, and pigs.
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.
A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length providing sufficient reach for working with the meat while keeping the hand away from the heat.
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.
1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.
The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.
Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.
Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.
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