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Summer is prime grilling time. It's hard to beat a hamburger or hot dog cooked over the coals but sometimes you want to take things in a different direction and toss a rack of ribs on the grates ...
Metal, long-handled cooking utensils, including a grill fork, tongs, and a spatula. Some grillers like to use grill gloves too. If you plan to make kebabs or s’mores, get BBQ skewers too.
For optimal results, brush your ribs with barbecue sauce during the last 30 to 40 minutes of cooking time (not before). Start off by brushing on a few thin coats, always keeping an eye on the rack.
When Tri tip was introduced back in the 50's it became the meat of choice for the world famous Santa Maria-style barbecue. It centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling slowly over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand ...
St. Louis–style barbecue is characterized by its process of grilling and then saucing the meat. The cooking time for St. Louis–style barbecue is faster than other styles because it does not require smoking the meat for hours or applying a dry rub. [2] St. Louis barbecue sauce is tomato-based, sweet, and vinegary. [2]
The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat. [24] It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai". [25]
Beef rib, a French style bone-in rib eye steak, served with french fries (steak frites) Beef ribs on a smoker grill Pork ribs on a smoker grill Inside of a beef rib cooked on a smoker grill. Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut ...
Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.