These are back ribs, done low and slow over indirect heat, with applewood smoke.

Ribs are one of my favorite things to eat. However, they really must be cooked properly, or they are a waste of time and money. I never buy the neon red wet-marinated and cut-up ribs I see in many supermarkets. I assume they are trying to replicate those Chinese ‘spare ribs’, that are on most take-away menus throughout the country. Those are belly ribs that are actually deep-fried. Now I like alot of things deep-fried, but ribs are not one of them.

I think it is best to purchase  ribs fresh, (not cured or pre-marinated) in a full rack, or ‘sheet’ as they are sometimes called. There should be ten to twelve ribs in a rack of back ribs. In the case of belly ribs, I like to remove and cook seperately the sturnum, cartilage and rib tips effectively making a rectangular “St.Louis Cut” that looks similar to a rack of back ribs. (If you google “St. Louis Ribs” there any number of videos that demonstrate this procedure.) This results in a much better presentation, and also makes them easier to eat.On both racks it is important to remove the very thin membrane on the underside of the ribs, as this gets tough, dry and chewy when cooked.

If you are barbecuing the ribs in a low and slow fashion, then they should be done for about three hours over indirect heat, at about 125 celsius. It is best to use a grill thermometer that is placed on the grate, and not rely on the one in the cover of the barbecue. I prefer lump charcoal, but briquettes can be used. When using briquettes,  always be certain the coals are COMPLETELY covered in a fine grey ash, as off-flavors are a result of the fillers and binders used in their production. Cover the ribs liberally with a dry rub, ( I recommend Mike’s BBQ  Spice Rub.)  If you’ve access to any hardwood chips or chunks, (apple, oak or beech) they can be added to the glowing coals for extra smoky flavor. Refrain from saucing until the last few minutes, as sauce tends to burn.The ribs are done when they pull easily apart. You can place a pan of water under them if desired. This is an especially good idea with back ribs, that have little fat, and are more prone to drying.

Should you only own, or prefer the convenience of a gas grill, there is an alternative method. Steam (not boil) the ribs by placing them in a pan or pot suspended over water in a vegetable steamer, wire rack or similar device. Sprinkle with a rub, cover vessel tightly, and bake/steam them at 175 celsius for about an hour or until they are tender. Don’t over cook them. (If the meat “falls off the bone”, they are over done.)Then finish them over direct flame on the grill, brushing them with barbecue sauce toward the end, when they’re properly charred.

Both of these methods result in delicious ribs. Whether you use back or belly ribs depends on whether you are in the mood for a strip steak (back ribs) or a rib eye (belly ribs). Belly, aka ’spare ribs’ are a more forgiving cut to cook, and less prone to drying because of their increased fat content.

Ribs are just one of the things covered in Mike’s Barbecue and Grill Master Class. Check out Mike’s website at www.mikesbbq.ie for more information.  Time to ‘get your Q on’!

12 hr. Barbecued Pork ..You don't need teeth to eat this meat!

Welcome to Mikes Irish BBQ blog! We will share weekly updates and articles on all things grilling and barbecue. Have a question or subject you’d like addressed? Contact me at mike@mikesbbq.ie. That said, let’s get to blogging…

Barbecuing vs. Grilling

The main thing to remember is that grilling is done ‘hot and fast’, directly over the heat and/or flames. Examples of items best grilled are burgers, steaks, and sausages. (Although they are grilled differently, we’ll cover that in another post.) Barbecuing is done ’low and slow’, over indirect heat for long periods of time, usually three to twelve hours, depending on the item being cooked. Typical items that are barbecued are pork shoulder, beef brisket, ribs,  half-chickens, as well as larger sausages. The meat cooks slowly with charcoal, rendering the fat, and creating smoke which gives the meats a very distictive, smoky flavor. Local hardwoods (apple, hickory,oak,maple, mesquite) are added sparingly to glowing charcoal as seasoning, and vary depending on what is indigenous to the area. It is common to use a dry-rub on the exterior of the meat, which over hours creats a nice crust or “bark” which is coveted by barbecue enthusiasts.

Some barbecue grills are best for grilling, and some best for barbecuing. Others do both quite well. The most popular and prevalent brand is Weber. Weber is a company from Chicago that invented and popularized the ‘kettle’ grill that we see in so many Irish gardens. It was introduced after World War II, and  as  soldiers returned from war  and cities extended to suburbs, within a few years you could walk through just about any neighborhood on any sunny weekend and feast your olfactory senses on the smells escaping your neighbors back garden. The kettle grill is very good for both grilling and barbecuing.

In addition to the charcoal kettle grill, there is the gas grill. As the name would imply, they are powered by a propane cylinder and initially used lava rock in place of charcoal. Over time as the grill was used, the lava rock would ‘season’, retaining the rendered fat, seasonings and sauces, increasing smoke and flavor the more the grill was used. These days most gas grills use ‘flavorizor bars’ or shields which are designed to serve the same purpose, and evenly distribute the flame throughout the grill. The gas grill is best for grilling, but may be used to barbecue as well. There are hundreds if not thousands of gas grill manufacturers’, but Weber is considered by most avid grillers’ as the gold standard.

Finally, there is the smoker, or ‘pit.’ This is a grill specifically designed for cooking low and slow, and it may or may not include a water pan, which is designed to keep cuts of meat moist throughout the long cooking process. It is called a ‘pit’ after the initial barbecuing devices which were often merely a hole or pit in the ground, lined with bricks and covered with a grate. It is not uncommon to call any smoking device a pit, even the large, stainless steel automated rotisserie type smokers found in commercial barbecue restaurants in America. The most common home smoker model is made by Weber, and is called a Smokey Mountain, or WSM for short.

Any and all of these devices will deliver delicious food. I own them all, and use each one depending on my mood, occasion and food being cooked.

Mike’s BBQ offers a class in West Cork covering all methods of al fresco cooking. Check out our website at www.mikesbbq.ie for details.

Happy grilling & barbecuing!