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.
Many different types of meat enjoy just salt and pepper. Steaks can come out juicy and flavorful by just adding these two spices. But other meats require a bit more preparation in order to bring out the best flavors. Salt should be applied first so it has more time to dig down into the meat. It has the potential to go the deepest and some professionals will brine the meat in a salt mixture well before they put the other spices on.
A lot of different mixes and spices are used for the dry rub. Premixes are popular in the grocery store since they are already balanced for the various flavors they advertise. Making your own mix gives you the freedom to be creative and make enough for a larger rack. Paprika, chili powder, curry, and brown sugar are popular basic choices. Reading different recipes will include various other spices to bring into the flavor depending on the need for a hot or sweet mixture.
Marinating is an important step. Some may think this means putting the food into a bag of liquid and letting it sit for hours or overnight. This process can also be done with a dry rub, allowing the spices to penetrate the meat for a delicious flavor when cooked. Hours of marinating help give the spices as much time as possible. Some restaurants will let their dry rub sit for a full twenty-four hours before starting the cooking process.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
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 delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
Many different types of meat enjoy just salt and pepper. Steaks can come out juicy and flavorful by just adding these two spices. But other meats require a bit more preparation in order to bring out the best flavors. Salt should be applied first so it has more time to dig down into the meat. It has the potential to go the deepest and some professionals will brine the meat in a salt mixture well before they put the other spices on.
A lot of different mixes and spices are used for the dry rub. Premixes are popular in the grocery store since they are already balanced for the various flavors they advertise. Making your own mix gives you the freedom to be creative and make enough for a larger rack. Paprika, chili powder, curry, and brown sugar are popular basic choices. Reading different recipes will include various other spices to bring into the flavor depending on the need for a hot or sweet mixture.
Marinating is an important step. Some may think this means putting the food into a bag of liquid and letting it sit for hours or overnight. This process can also be done with a dry rub, allowing the spices to penetrate the meat for a delicious flavor when cooked. Hours of marinating help give the spices as much time as possible. Some restaurants will let their dry rub sit for a full twenty-four hours before starting the cooking process.
New grill fans often have trouble making the mixture stick to the meat. There are a couple of tricks that professionals use to make this easier. Using water, oil, ketchup, or mustard gives the mix a wet base. You don't want to use too much, but making a moist mixture will help it stick to the surface. Many pros use ketchup and mustard as a base because there is a nice deep biting flavor added to the dry mixture. This will help keep the spices in place during the marinating process.
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 delicious ribs is something anyone can do with a little preparation. Take the time to get them ready at least a day or two ahead of time. Extra time for the spices to sink in will only enhance the flavor when they are cooked.
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