When it comes to summer, there’s nothing better than a juicy, flavorful rack of pork ribs to complete the perfect meal. Because pork is such a versatile meat, you can easily adapt any recipe for the occasion and your palate! In fact, it’s easy to change the flavor profile of any cut of pork cut, especially ribs, just by adding different dry rubs, liquid seasonings, sauces, or even a single ingredient.
With all of the great combinations of brines, marinades (wet seasoning), rubs (dry seasoning), mops, glazes and sauces, the options are endless (and often overwhelming!). Here are some quick tips and tricks to ensure your ribs are lip-smackin’ good:
Marinades
Marinades are a great way to add flavor to grilled pork, by enhancing the juiciness and complexity. In addition to using a base of oil (to lock in the flavor and keep food moist), standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients.
Quick tip: Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats, but be careful not to add too many sweet components, since sugars burn quickly.
Rubs
Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking.
Quick tip: Don’t rub the seasonings too hard into the food – it can damage the texture and risk over seasoning. Instead, sprinkle the rub from side to side over the pork from about a foot above. This will help evenly distribute the rub. Pat gently for the seasonings to adhere.
Sauces, Glazes and Spritzes
Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Favorite bottled sauces are fantastic stand-bys – and also an opportunity to get inspired.
For more tips and tricks, as well as hundreds of finger-lickin’ good rib recipes, visit http://www.porkbeinspired.com.
With all of the great combinations of brines, marinades (wet seasoning), rubs (dry seasoning), mops, glazes and sauces, the options are endless (and often overwhelming!). Here are some quick tips and tricks to ensure your ribs are lip-smackin’ good:
Marinades
Marinades are a great way to add flavor to grilled pork, by enhancing the juiciness and complexity. In addition to using a base of oil (to lock in the flavor and keep food moist), standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients.
Quick tip: Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats, but be careful not to add too many sweet components, since sugars burn quickly.
Rubs
Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking.
Quick tip: Don’t rub the seasonings too hard into the food – it can damage the texture and risk over seasoning. Instead, sprinkle the rub from side to side over the pork from about a foot above. This will help evenly distribute the rub. Pat gently for the seasonings to adhere.
Sauces, Glazes and Spritzes
Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Favorite bottled sauces are fantastic stand-bys – and also an opportunity to get inspired.
For more tips and tricks, as well as hundreds of finger-lickin’ good rib recipes, visit http://www.porkbeinspired.com.