Barbecue short ribs, now there’s some awesome flavor. Flavor which comes in nice, tidy little packages even the spouse can appreciate. I’ll inform you what, do not buy the meat back ribs at the store.
Purchase the quick ribs. You can either go for the short (2-three inch) riblets or go for the ones with the person bones; it is up to you. Now these BBQ quick ribs have so much more taste when cooked proper, but they also have more meat, fats, and that connective tissue and this may be powerful if you do not barbecue it correctly.
This connective tissue – or, collagen, is tough and sinewy when it is undercooked. However should you pay attention to your temperatures, around one hundred sixty-170F, this will start to melt away and impart some delicious taste to your BBQ short ribs. Now you will need to lightly coat your ribs with some oil so that your barbecue rub will stick to it. Coat them fairly good. Right here at Chef Michael’s we use our Texas Style Mesquite for our BBQ quick ribs. Not too candy and that good mesquite taste smoke.
Then, as with most things which we barbecue, we will wrap them up tightly and place them in the fridge for a few hours. If you happen to even have the time, overnight could be better.
Now after we are talking about ribs, especially the ribs, our goal is to get each the rib meat scorching sufficient in order that the fats and the connective tissue starts to soften away. This can be round 190F. Not more than that. You could even stop at 180F since after you pull it off of the grill and let it relaxation for a couple of minutes it will proceed to cook.
Now for the fire, after it has heated up you possibly can throw your soaked wood chips on there and let the smoke do it’s job. The whole process can take about four to five hours if you’re smoking these BBQ brief ribs. However it is so well worth the wait. And as always, towards the tip if once you wish to slather on a few of your house-made BBQ sauce – if that is the way you want to go with your barbecue ribs.