The summer months bring people who have been hibernating during the winter out into the open. They are ready to enjoy the smells and laughter that encompasses a summer bbq. In order to provide a great meal, preparing the meat is an essential step. Depending on the type of meat you choose, you will have different steps to get the most flavor. For racks of ribs, using a good ribs seasoning rub will help enhance the flavor to its maximum potential, but you need to take the time to get it just right.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
Marinating is an important step. Some may think this means putting the food into a bag of liquid and letting it sit for hours or overnight. This process can also be done with a dry rub, allowing the spices to penetrate the meat for a delicious flavor when cooked. Hours of marinating help give the spices as much time as possible. Some restaurants will let their dry rub sit for a full twenty-four hours before starting the cooking process.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
When it is time to rub the mixture, don't be afraid to be aggressive. There are critics that worry the vigorous rubbing motion may cause too many juices to come out form the meat. However, this is debunked by the fact that the meat has already been cut and has that issue anyway. Using the moist mixture, rub the spices in with one hand while sprinkling it with the other. This keeps from contaminating the unused mixture. Rubbing it in will also help push the spices deeper into the meat at the beginning.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Delicious pork ribs are a favorite meal for many during the summer bar-b-que months. Getting them just right intimidates a lot of people into buying them premade and reheating them in the oven. The process to get a nice, juicy, perfect rack is easier than you think. Follow the steps and impress your guests.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
Marinating is an important step. Some may think this means putting the food into a bag of liquid and letting it sit for hours or overnight. This process can also be done with a dry rub, allowing the spices to penetrate the meat for a delicious flavor when cooked. Hours of marinating help give the spices as much time as possible. Some restaurants will let their dry rub sit for a full twenty-four hours before starting the cooking process.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
When it is time to rub the mixture, don't be afraid to be aggressive. There are critics that worry the vigorous rubbing motion may cause too many juices to come out form the meat. However, this is debunked by the fact that the meat has already been cut and has that issue anyway. Using the moist mixture, rub the spices in with one hand while sprinkling it with the other. This keeps from contaminating the unused mixture. Rubbing it in will also help push the spices deeper into the meat at the beginning.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Delicious pork ribs are a favorite meal for many during the summer bar-b-que months. Getting them just right intimidates a lot of people into buying them premade and reheating them in the oven. The process to get a nice, juicy, perfect rack is easier than you think. Follow the steps and impress your guests.
About the Author:
Get a summary of the things to consider before choosing a ribs seasoning rub supplier and more information about a reputable supplier at http://www.southernwaygourmet.com/products now.
No comments:
Post a Comment