Bubba’s Bar-B-Q Tips September 22 2016
Get a quality piece of meat, whether
it’s baby backs, spare ribs, whatever.
It’s too late to season the meat after
it’s cooked. You’ve seared it and
closed the pores. Put your dry rub and
spices on before you start.
You have two choices: grilling or
barbecuing. Grilling is done at
high temperature, 400 degrees
Fahrenheit, to cook the meat
quickly and sear the juices in. Bar–
b–q is done at a lower temperature.
Low and slow is my motto.
If you have wood chips, be careful
what kind you use. Hickory and
mesquite have a very strong flavor
that not everyone likes.
If your mama ever made soup,
you might remember how the
stock looked, all the stuff floating
in the water after she boiled
the meat. With ribs, that’s flavor
you’re boiling out.
Don’t make the meat swim in sauce.
Only baste it with sauce the last
Don’t just try to make a good
meal. I tell my staff, the enemy of
great is good. I’m not satisfied
with good bar–b–q.
Take the fat you cut off pulled– pork
sandwiches and add it to the grill
before cooking ribs. The smoking fat
gives the ribs even more flavor.
You can’t eat bar–b–q every day. If
you did, we hope it would be ours!