Success Strategies for Tasty Ribs
Gotta Grill 'Em All with Erica Blaire
Get ready to throw some smoke with Erica Blaire, an award-winning pitmaster and Food Network champion! Today we're diving into her secrets for grilling the juiciest, most flavorful baby back ribs.
Erica knows her way around a grill, so grab your apron and get ready to learn from the best!
- Erica Blaire rules the barbecue scene as an award-winning competition pitmaster and Food Network Master of 'Cue Barbecue Champion. She hosts the acclaimed digital series, "The Pit Stop with Blue Smoke Blaire."
Making the Perfect Ribs## Pick Your Prized Pork
Opt for racks with straight bones that lay flat on the grill. Forget those with rogue bones sticking out—those will just turn into pup-friendly treats too quick!
Clean Up Your Act
Before tossing your ribs onto the grates, give them a good cleaning. Run your finger along each bone to push out any trapped liquid. Trust us; it helps prevent the ends of the bones from turning charcoal black.
Tear Off the Tough Stuff
Pull the membrane off the back of your ribs to let flavors penetrate the meat. It's kind of slimy, but trust us—it's worth it! Using a paper towel gives you a better grip.
Cut Back on the Sugar
Apply rubs with minimal sugar to steer clear of any scorched spots on the ribs. Save your sweet treat ingredients for basting later.
Make it Stick
Use a little mustard or mayo as a binding agent for your rub. Think of it as a seasoning glue. It won't change the flavor, it's just for practical purposes.
Wood is Good
Prefer cherry wood when you grill. Not only does it create that luscious mahogany color everyone loves, but the taste is irresistible!
Keep 'em Moist
Pop a small aluminum pan filled with water in your grill to keep the ribs moist during cooking. Place the pan over indirect heat so the water won't evaporate too fast.
Keep the Heat Low and Slow
250°F is the perfect temperature for cooking ribs. Cooking them over indirect heat (away from the flames) ensures you won't scorch the meat.
Grilled Ribs Rescue Mission## Find Your Fire
Don't stress if your ribs aren't tender yet. Wrap them in foil with a knob of butter, a splash of apple juice, and a dollop of barbecue sauce. Pop the wrapped ribs back on the grill and check their internal temperature after an hour.
Get Creative with Sauce
To give your ribs a burst of flavor, mix your beloved sauce with honey and let it simmer gently. Brush it on your ribs right before serving for extra wow factor!
So grab your apron, fire up the grill, and let's get cooking with Erica Blaire! What are you waiting for? Time to savor the 'cue!
- Erica Blaire, an award-winning pitmaster and Food Network Master of 'Cue Barbecue Champion, is hosting the acclaimed digital series, "The Pit Stop with Blue Smoke Blaire."
- In her acclaimed series, Erica Blaire focuses on grilling juicy, flavorful baby back ribs, a dish she's particularly known for.
- During the cooking process, it's important to remember to clean the ribs properly and to use wood like cherry wood to enhance the flavor and create a desirable color.
- Overcooking should be avoided by wrapping the ribs in foil with a knob of butter, a splash of apple juice, and a dollop of barbecue sauce if they aren't tender yet, and checking their internal temperature after an hour.
- As a kitchen assistant, you might find it helpful to use a little mustard or mayo as a binding agent for the rub, and to save the sweet ingredients for basting later to avoid scorched spots on the ribs.
