Super Starts Here.

Grilling Tips and Tricks

on May 26, 2012

Memorial Day marks the start of summer which is the time of year where grilling is the preferred method of choice for most meats.  Ribs are the perfect compliment to any BBQ but have you ever noticed that they either burn easily, are under cooked, or just don’t taste quite right? If so, here are some tips to grilling your ribs to perfection for your next meal!

1. Don’t Forget the Dry Rub
Dry rubs are usually made with herbs, spices, salt, pepper, and sometimes sugar.  The fat on the outside of the ribs will melt and meld with the dry rub, forming a delightful tasty little crust.

2. Cook Ribs Over Cool Heat
Bank coals to one side fo the grill and cook the ribs over the area without coals under it. Large cuts, like ribs, take long enough to cook that the high heat from being directly over coals will burn the outside well before the inside is cooked and tender.

On a gas grill, turn both or all burners on until the cooking grate is hot, then turn off one of the burners and place the ribs over that section of the grill.

3. Use a Drip Pan
Place a drip pan on the grill grate under the section of the cooking grate where the ribs will cook. This will help minimize flare-ups and burned ribs.

4. Sauce Them At the End (If Using)
Quality grilled ribs don’t necessarily need a sauce, but many of us love to use one anyway. Most ribs sauces contain at least some amount of sugar, honey, or maple syrup – all of which burn easily. Saucing ribs at the end will help avoid burnt, crusted sauce.

Other Tips For Anything You Grill

1. Don’t open the grill constantly as it allows air to get in which can accelerate the outside getting burnt.

2. When grilling meats, it is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.

3. Trim beef steaks to 1/8 inch fat–this reduces grease drippings to help minimize open flames. If you like your hamburgers juicy, go with ground beef that is about 15 to 20 percent fat. Have fish fillets cut from 1 to 1 1/2 inches thick–anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick–this cut is ready when the meat is no longer pink along the bone and when the juices run clear.

4. Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.



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