Barbecue brief ribs, now there’s some superior flavor. Taste which is available in good, tidy little packages even the spouse can appreciate. I will inform you what, don’t buy the meat back ribs at the store.
Buy the quick ribs. You may either go for the short (2-3 inch) riblets or go for the ones with the individual bones; it is up to you. Now these BBQ brief ribs have so much more flavor when cooked right, however in addition they have more meat, fats, and that connective tissue and this can be tough if you don’t barbecue it correctly.
This connective tissue – or, collagen, is tough and sinewy when it is undercooked. But when you take note of your temperatures, round one hundred sixty-170F, this will start to melt away and impart some scrumptious flavor to your BBQ quick ribs. Now you will wish to lightly coat your ribs with some oil in order that your barbecue rub will stick to it. Coat them pretty good. Here at Chef Michael’s we use our Texas Style Mesquite for our BBQ short ribs. Not too sweet and that good mesquite flavor smoke.
Then, as with most things which we barbecue, we will wrap them up tightly and place them in the fridge for a number of hours. When you even have the time, overnight would be better.
Now when we are talking about ribs, especially the ribs, our goal is to get each the rib meat hot sufficient in order that the fats and the connective tissue starts to soften away. This would be round 190F. Not more than that. You would even stop at 180F since after you pull it off of the grill and let it rest for a few minutes it will proceed to cook.
Now for the fire, after it has heated up you can throw your soaked wood chips on there and let the smoke do it’s job. The whole process can take about four to five hours if you are smoking these BBQ quick ribs. But it is so definitely worth the wait. And as always, towards the top if whenever you want to slather on a few of your property-made BBQ sauce – if that’s the way you need to go with your barbecue ribs.