King of the Q's Blue Plate BBQ by Ted Reader

Author:Ted Reader
Language: eng
Format: epub, pdf
Publisher: Penguin USA, Inc.

RIBS

I LOVE RIBS — baby backs, St. Louis ribs, rib tips, tails and country-style ribs. Bone-sucking, tender, meaty, fall-off-the-bone — ribs are, in fact, my life. I have “cooked” millions of pounds of ribs as head of product development for one of the largest ribs producers in North America. In that role, I develop recipes for a variety of clients, resulting in about 1 to 1 ½ million pounds of cooked ribs a month.

Ribs are the ultimate summer food. Although that doesn’t mean I don’t cook them in winter, they really seem to shine when eaten outside, with a big group of friends getting sticky! I often allow one or even two racks per person, but if you are not being a global glutton, half a rack will do. Have wet naps, napkins and lots of soapy water on hand to clean up with. I like to use cloth napkins, which I moisten and keep warm on the grill wrapped in some tinfoil — gets the grease and sticky off your fingers really well. Have fun and let the juices run down your chin.

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