Tasty Barbeque Ribs

When I was growing up, the memorial day backyard barbeque was the event of summertime. My dad would cook the most scrumptious barbeque ribs I had ever tried. As a whole, my dad personified a jolly cheerful joke-a-minute kinda day. While he was working the backyard grill, nevertheless, he became someone rather dissimilar. All of a sudden, he was entirely business. You could talk to him, except if you erupted his concentration on the barbeque grill, he would begin to tune you out. Bringing the meat to precisely the perfect temperature was his sole priority.

I forever believed that his grilled ribs represented the most scrumptious food in the world. They were sweet, smoky, as well as somewhat crisp along the exterior. We would never go out for barbeque ribs while I was a child, and looking backward, it was just as well. As a child, I never had to discover that my dad made ribs that were all but mediocre at best.

When I first got to sample slow cooker country style ribs, I believed that I had died and gone to heaven. My dad's barbeque ribs were just about forgotten the second my teeth sunk into that moist, succulent meat. I had never heard of a slow cooker ribs recipe before. My dad represented purely a grill kinda guy. Although he used a barbecue spice rub, he could as well have left it off since the flavor scarcely got in the ribs.

With slow cooked ribs, nevertheless, the spices sank in the meat perfectly. I can not even explain how precisely tastey it was! I had heard people talking of the meat “falling off the bone” before, except I had never actually realized that they implied it literally. After being smoked for hours and hours, the rib meat is so delicate that it melts right in your mouth. It was so good, as a matter of fact, that I didn't even use barbeque sauce. The ribs didn't even require it!

What I did not recognize back then was that there was more too those barbeque ribs than using a slow cooker. The actual quality of the rib meat itself makes a great difference. My dad purchased his pork ribs at the Safeway, but these ones were from a local, organic farm. You actually could taste the difference! You wouldn't think that it would matter after hours of cooking, except it actually did!

One More Thought: When grilling ribs you should try many different combinations of baste and bbq sauce to get the flavor just right. Once you find the best taste you will be glad you tried something different.

Return to Gas Grills Home From Barbeque Ribs