Posts
The summer months bring people who have been hibernating during the winter out into the open. They are ready to enjoy the smells and laughter that encompasses a summer bbq. In order to provide a great meal, preparing the meat is an essential step. Depending on the type of meat you choose, you will have different steps to get the most flavor. For racks of ribs, using a good ribs seasoning rub will help enhance the flavor to its maximum potential, but you need to take the time to get it just right.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
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.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Having a fun summer includes a perfect bbq. In order to make this happen, a little planning is needed. Get the meat prepared by marinating it in the spices for at least a full day. Cook it for a couple of hours, depending on the heat of the grill and you're bbq is ready to go. Taking the time to give the spices a chance will really make it taste great.
Salt is something that is recommended for most meats. Steaks are an example of a slice that does well with just salt and pepper. However, doing pork ribs requires more spices for flavor. Time is also a factor because the spices need time to sink into the surface to really bring out the best. Pre-salted or brined meats do not need the extra salt. However, if you need salt, add it first and let it set in longer than the rest of the spices so it can go deeper.
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.
Taking the time to marinate is crucial for maximum flavoring. The idea of marinating is to let time do the work. The spices need the time to penetrate the meat surface as deep as possible. It usually takes hours to achieve this process, so you want to plan ahead by at least a day or two to get things just right before you begin the cooking process. Some will let the marinade sit for a full day before taking the next step.
Getting the rub to stick to the meat is a new griller issue. Rubbing it into the meat only to have it fall off before you can get it into the refrigerator is frustrating. Many professionals will use water, ketchup, or mustard to get the mixture to stick. Making it too wet isn't good either. Instead, mix in just enough to make it a nice paste that will stick to the surface without falling off.
Rubbing the rub is part of the process. Some caution that you should only sprinkle the mix because rubbing might cause meat juices to come out. The meat has already been cut, so the juices may come out anyway. Rubbing the mixture into the meat will help it penetrate the surface and stick better to the meat. Most will sprinkle the mix with one hand and rub it in with the other to prevent contaminating the mix. You can also measure out the amount you will need and apply it vigorously with both hands, returning none to the stored mix.
Part of the required process is airflow. The best way to store the meat is at the bottom of the fridge unwrapped. Some restaurants are required to wrap the meat; in this case, using paper is best. Storing it open on a pan will help the airflow cause the mixture to penetrate more easily. It will be ready in six to twenty-four hours.
Having a fun summer includes a perfect bbq. In order to make this happen, a little planning is needed. Get the meat prepared by marinating it in the spices for at least a full day. Cook it for a couple of hours, depending on the heat of the grill and you're bbq is ready to go. Taking the time to give the spices a chance will really make it taste great.
About the Author:
Get a summary of the things to consider before choosing a ribs seasoning rub supplier and more information about a reputable supplier at http://www.southernwaygourmet.com/products now.
No comments:
Post a Comment