Summer bar-b-que season is upon us. Many people will buy meat and throw it on the grill. More experienced grillers will take the time to get the meat prepared just right to bring out the maximum flavor possible. By using various techniques based on the type of meat, the result will be a beautiful, tasty morsel for all to enjoy. Using ribs seasoning rub is one of the most popular methods of cooking a rack of ribs, but it is often intimidating to the inexperienced grill technician.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
A big question for new grill fans is how to get the dry rub to stick to the meat. You can use oil, water, mustard, or ketchup as the liquid base. You want to use just enough to form a paste that will stick to the meat without falling off. Completely dry mixes often shake or fall off too much to be useful. Using a liquid helper will keep it in place while it marinates.
Vigorously rub the mixture into the surface of the meat. There are those that say this could cause meat juices to flow. They're mostly wrong because it is already cut and flowing. Instead, rubbing the mixture vigorously will help it sick and penetrate the surface enough to start the flavoring process.
Airflow is needed to complete the process. Some restaurant regulations require all stored meats to be wrapped. In this case, paper wrap is recommended. If possible, store the rack on a pan on the bottom shelf of the refrigerator for 6 to 24 hours for maximum flavor. The next day, throw it on the grill and slow cook it and watch it turn dark and delicious.
Having a fun summer includes a perfect bbq. In order to make this happen, a little planning is needed. Get the meat prepared by marinating it in the spices for at least a full day. Cook it for a couple of hours, depending on the heat of the grill and you're bbq is ready to go. Taking the time to give the spices a chance will really make it taste great.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
There are many spices that go into a dry rub. A bunch of different types of premixes are available that range from sweet to hot and spicy. If you want to do your own mix, make sure you get the recipe together first and apply them all at once as a mix. Paprika, chili powder, brown sugar, curry, and many others are used to make the mixture. Brown sugar offers a rich sweet taste because it has both sugar and molasses in it. Others, like chili powder, can balance the sweetness.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
A big question for new grill fans is how to get the dry rub to stick to the meat. You can use oil, water, mustard, or ketchup as the liquid base. You want to use just enough to form a paste that will stick to the meat without falling off. Completely dry mixes often shake or fall off too much to be useful. Using a liquid helper will keep it in place while it marinates.
Vigorously rub the mixture into the surface of the meat. There are those that say this could cause meat juices to flow. They're mostly wrong because it is already cut and flowing. Instead, rubbing the mixture vigorously will help it sick and penetrate the surface enough to start the flavoring process.
Airflow is needed to complete the process. Some restaurant regulations require all stored meats to be wrapped. In this case, paper wrap is recommended. If possible, store the rack on a pan on the bottom shelf of the refrigerator for 6 to 24 hours for maximum flavor. The next day, throw it on the grill and slow cook it and watch it turn dark and delicious.
Having a fun summer includes a perfect bbq. In order to make this happen, a little planning is needed. Get the meat prepared by marinating it in the spices for at least a full day. Cook it for a couple of hours, depending on the heat of the grill and you're bbq is ready to go. Taking the time to give the spices a chance will really make it taste great.
About the Author:
Get a summary of the things to consider before choosing a ribs seasoning rub supplier and more information about a reputable supplier at http://www.southernwaygourmet.com/products now.
0 commentaires:
Post a Comment