it's whats for dinner! You know that craving you get when only
good old fashioned BarBQ will satisfy. howtomakeribs.net
is going to provide those great flavors of BarBQ for your summer
picnic. Learn about different kinds of rib receipes that are
quick easy and satisfy.
How to make ribs, the age old question. With so many types of
ribs to choose from ...Kansas City Ribs, Carolina Ribs with
Red Pepper Sauce, Memphis Style Ribs, Barbecued Chipotle Beef
Ribs, Barbecued Beef Short Ribs, Oh Yeah Sticky Beef Ribs, Tomato-Jalapeno
Beef Ribs, BBQ Beef Ribs & Aloha Spareribs just to name
a few. howtomakeribs.net will help answer the age old question.
How to make ribs ?
or barbeque  (abbreviated BBQ or Bar-B-Que or diminuted,
chiefly in Australia, New Zealand and the United Kingdom to
barbie, and braai in South Africa) is a method and apparatus
for cooking food, often meat, with the heat and hot gases of
a fire, smoking wood, or hot coals of charcoal and may include
application of a marinade or basting sauce to the meat. The
term as a noun can refer to foods cooked by this method, to
the cooker itself, or to a party that includes such food. The
term is also used as a verb for the act of cooking food in this
manner. Barbecue is usually cooked in an outdoor environment
heated by the smoke of wood or charcoal, or with propane and
similar gases. Restaurant barbecue may be cooked in large brick
or metal ovens specially designed for that purpose.
Barbecue has numerous regional variations in many parts of the
world. Notably, in the United States, practitioners consider
barbecue to include only relatively indirect methods of cooking,
with the more direct high-heat methods to be called grilling.
In other countries, notably Australia and many parts of Europe,
barbecue is either fried or grilled, and generally barbecue
appliances do not have a lid.
In British English usage, barbecueing refers to a fast cooking
process directly over high heat, whilst grilling refers to cooking
under a source of direct, high heat -known in the US and Canada
as broiling. In US English usage, however, grilling refers to
a fast process over high heat whilst barbecueing refers to a
slow process using indirect heat and/or hot smoke. For example,
in a typical US home 'grill', food is cooked on a grate directly
over hot charcoal; while in a US 'barbecue', the coals are dispersed
to the sides or at significant distance from the grate.
Alternatively, an apparatus called a smoker with a separate
fire box may be used. Hot smoke is drawn past the meat by convection
for very slow cooking. This is essentially how barbecue is cooked
in most US 'barbecue' restaurants, but nevertheless many consider
this to be a distinct cooking process called smoking.
The slower methods of cooking break down the collagen in meat
and tenderize tougher cuts for easier eating.