Amazing Ribs Defined: Kissed by Smoke, Hugged by Sauce, Licked by Fire"I'll try anything once, twice if I like it, three times to make sure." Mae West What the heck are Amazing Ribs? Not since Adam's rib has there been a more amazing creation than the pork rib. And the pork ribs the world loves best are from the American South. Barbecued outdoors, the complex melange of sensations includes a glistening mahogany sheen, porcine richness, silky mouthfeel, springy texture, and succulent juiciness that is kissed by seductive smoke, then hugged by sauciness that is sweet-tart-spicey-hot, and finally, licked by fire to make it crunch. But ribs are revered and prepared differently around the world. Italian ribs are roasted with herbs, Mexican ribs are braised in a rich melange of peppers and tomatoes, Polish ribs are steamed in a pot with cabbage and potatoes, and Chinese ribs are exotic with hoisin sauce, five spice powder, and sesame oil. Although this site and my forthcoming book have wonderful recipes from many cultures, most of my focus is on Southern ribs, a style created by African slaves and as uniquely American as their other great contributions to American culture: Jazz and the blues. Here is what I mean by "Amazing Ribs": Appearance. When rubbed, smoked over wood, and then glazed with a tomato-based sauce in the traditional fashion, Amazing Ribs have a deep ruddy glow with a glistening saucy sheen. The bones stick out only slightly, and the exposed marrow has usually turned black. If you pull two bones apart, the meat splits into long fibrous chards, dripping with moisture. Just below the sauce and the dark brown crust, called the bark, is a bright pink layer, about 1/8" deep, called the smoke ring, a stamp of authenticity that comes from smoke, humidity, combustion gases, myoglobin in the meat, and magic. The rest of the meat is a khaki tan, glistening with moisture from meat juices, melted collagen, and fats.
Scent. The first thing to grab you by your nose is the seductive, aphrodisiac scent of hardwood turned to smoke. It is etherial, sweet and fragrant - better than the best pipe tobacco. Woven in is usually a hint of caramelized sugar, like roasted marshmallows. And tieing it all together is usually a sharp vinegar thread. All this hovers above the bass notes: The seductive scent of roasted pork. Smoke. There should be an elegant undertone of wood smoke, perhaps with a hint of bacon, but not so much that it dominates, and definitely no bitterness or ashtray flavors. Pork flavor. Ribs are pork, and pork has a wonderful flavor, particularly some of the better breeds of pork. Whatever we do to the meat in the prep and the cooking should not kill the delicate pork flavor. The biggest problem with restaurant ribs. So many of them are boiled or held in warming ovens for so long that their natural meatiness is destroyed. Seasonings. The seasonings, usually a spice rub, brine, or marinade must enter the meat and enhance it, but not overwhelm it. Salt and pepper are usually big players, as are paprika, brown sugar, garlic and other essences. Sauce. The sauce must complement the meat and smoke flavors. It is usually rich and slightly sweet to counterbalance the saltiness of the rub, but not cloying, with a zippy pepperiness and an acidic bite to counterbalance the sweetness. A hint of savory from herbs is a nice touch. It must remain subtle so as to not overwhelm the other components, and there should not be so much that it is gummy and goopy. In some places, especially along the Carolina coast, sauce is tart and vinegarry, with heat and no sweet. Texture. Below the sauce, the surface of the meat should have a crust, called "bark," with a texture like crisp chicken skin, a little crunchy and a little chewy. It should be tender yet still retain resistance and resilience when you bite into it, like a steak. It should pull off the bone cleanly and with little effort, but it should not fall off the bone. If it falls off the bone, chances are it has been boiled or steamed. Moisture. The meat should be moist and juicy but not wet or mushy. The juices should come out during chewing, not cooking, and coat the tongue with flavor. Your salivary glands should not have to work too hard to spread the taste and lubricate the meat for swallowing. Balance. The sum of all the parts must be harmonious. A glorious complex symphony of textures, aromas, and flavors, with none so strong as to dominate and mask the others. The sum of the parts should be greater than each piled on top of the other. Ahhhhhhhh. This page was revised 6/19/2010 |
About this website
AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.
Advertising on this site
AmazingRibs.com is far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |


GrillGrates amplify heat, eliminate hot spots, and block flareups. This is the concept behind the expensive new infrared grills. A must add-on for all gas grills.















Please please please read this before posting a comment or question:
1) Please use the table of contents or the search box at the top of every page before you ask for help.
2) Please click the "Follow Conversation" button or the "Email" button below your comment so you will be alerted when we reply.
3) Please don't ask any questions that involve temperature unless you tell us that you are using a digital thermometer! Dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so we can't help you. Please read this article about thermometers, then buy one of our recommendations, and then, if the problem persists (chances are it won't), hit us with your questions.
4) Please tell us everything we need to know to answer your question like the type of cooker you are using.
5) If you are shopping for a grill or smoker and need help, tell us your budget!