Best Barbecue Tips

  • Use an instant read or probe style meat thermometer to gauge when your meat is done. A remote probe is particularly handy for the barbecue because it allows you to read the temperature of the meat from outside without having to lift the lid and letting the heat escape. 
  • If using a barbecue sauce or a glaze, begin applying it in the last 20 minutes of cooking to avoid burning. 
  • After removing meat from the heat, place a tent of foil over top and allow it to rest for 20 minutes before carving and/or serving.  The meat will be much juicier and tender. The internal temperature of the meat will continue to rise somewhat while it’s resting so keep that in mind when measuring the cooking temperature. 
  • Regarding Ribs: For the love of pork, please don’t parboil your ribs. It will cause the connective tissue in the meat to tighten and become tough. All of the flavourful juices in the meat will run out with the water. Cook ribs slowly over low heat in the oven, barbecue, or smoker. The ribs should reach an internal temperature of 180°F/82°C for 30 minutes. This allows the connective tissue (collagen) to break down and give you moist, succulent ribs.  
  • If you prefer your ribs to "fall off the bone," that's fine. However, boiling your ribs, or overcooking them past the point of tenderness will cause the texture of the meat to become mushy. You never want the meat to fall off the bone before your guests can reach their mouths. Competition barbecuers insist on the rib meat having a slight tug when you pull it from the bone.
  • If you’re cooking a roast or ribs on the grill you should cook over indirect heat which means that you must have two burners. Turn one burner on low and place the meat over the other burner which is turned off. Cover the meat well with foil to prevent dryness. 
  • If you’re smoking ribs, you may want to add smoke chips for no more than half the cooking time so that the meat isn’t too strongly flavoured. Remember, there is far less meat on a rib than a roast or larger cut.

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