Barbeque Recipes

There are more than one way to pre-season barbeque ribs. Some people like to pre-cook there ribs to make sure they are not under cooked after they are grilled.  Always pre-season your ribs before pre-cooking to bring out the flavor and to tenderize the meet.

A good dry rub made with herbs and spices applied to the meat just before pre-cooking makes the ribs very tasty and tender. These dry rubs should always be applied just before pre-cooking. They will stick to and coat the meat.
Dry rubs save time because they are applied just before cooking. Some people like to boil their ribs in beer to add flavor and tenderize the meat. This process will not work well when you are using a dry rub because the rub will boil off. You could apply the dry rub after boiling and just before grilling the meal.

Some people will use a marinade which is a wet seasoning with acidic type ingredients like wine, vinegar and lemon juice. Usually other herbs and spices will be added as well. Wet seasoning should always be added in the refrigerator and usually the meat will be left to soak over night. This will add much flavor as well as tenderize the meat. Use a food safe plastic bag or glass or plastic container, never use aluminum when soaking meat over night.

Again there are many ways to pre-season ribs. You can experiment with different ways and find the way you like best. You can’t please everyone but you can please yourself with a delightful platter of barbeque ribs.

If you like to find out more barbeque cooking secrets you should take a look at the BBQ Secrets e-book.  It tells you all the secrets of the Barbeque Pro’s.  When you follow their guidelines you will soon cook barbeque ribs on a level you never knew existed.

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