Barbecue is the traditional low-and-slow cooking method used in pork ribs and pulled pork recipes because it provides ample time for fatty, tough cuts to become tender and palatable. We’ve spent years developing indoor and outdoor barbecued pork recipes that turn out perfect every time. Here are the core techniques you’ll need to prepare our foolproof barbecued pork recipes.
Perfect Ribs in 12 Steps
For lip-smacking good ribs with juicy, fall-off-the-bone texture, master these simple steps.
Types of Fires for Barbecued Pork Recipes
The biggest grilling mistake most people make happens before the food even hits the cooking grate: they set up the wrong type of fire. Here are the two grill setups we use in our barbecued pork recipes.
Choosing the Right Cut for Barbecued Ribs
With three cuts of ribs to choose from, which will make the best ribs?
Butchers get three different cuts from the ribs of a pig (pigs can have anywhere from 13 to 17 sets of ribs). You can barbecue any of these cuts, but in the test kitchen, we usually reach for St. Louis cut spareribs. Because they’ve been trimmed of the brisket bone and surrounding meat, they fit nicely on a standard-size backyard grill and they give us consistent results. Ordinary spareribs, which come from near the pig’s belly, include that brisket bone and meat; their size and irregular shape make them unwieldy on a backyard grill. Among the three, baby back ribs are smallest and leanest; they come from nearest the pig’s back (and, despite the name, from an adult pig). Baby backs cook comparatively quickly, which means they tend to dry out more easily than the other cuts.
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