Bubba’s Bar-B-Q Tips Jan January 13 2017
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
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!