Whenever I teach a class on barbecue, it seems that all people really want to hear about is ribs. Which are better, beef or pork? Baby back or spare? Kansas City style or St. Louis? A rub or a marinade? Barbecue sauce or no barbecue sauce?

在我回答之前，您需要了解有关我的一些知识。尽管在自以为是的烧烤世界中很少见，但我不喜欢将我的信念强加给任何人。我的笑话，是的；我的信念，不。相反，我坚持说：“这是一种成功的方法。”因此，当我给您肋骨的美味食谱时，我希望我也能给您足够的专业知识，以便您可以修改食谱。因为那是烧烤的乐趣 - 一直在努力使它变得更好。考虑到这一点，这是我对上面提出的问题的回答：猪肉，备用，堪萨斯城，摩擦和酱汁，因此可以依靠。

要获得最好的肋骨，请与您的屠夫结交朋友

Done properly, both baby back ribs (which come from the loin, or back, of the pig) and spareribs (which come from the front part of the belly) are wonderful. But I almost always go for spareribs, which, though a tougher cut, ultimately cook up more juicy and tender. The more expensive baby backs take less time to cook, but their more delicate nature makes them easier to overcook.

购买肋骨时，请寻找最多的肉覆盖范围。我不想看到我在烧烤时弹出任何骨头（我们称这些肋骨为“闪闪发光”）。虽然肋骨上的一些脂肪还可以，但避免那​​些具有巨大地球的脂肪。但是，我购买肋骨的最佳建议是让您在杂货店与屠夫变得友好，最好是一家肉类选择的商店。这样，当您要求特别订购肋骨时，他或她将更加包容。

修剪自己的肋骨的奖励：美味的技巧。我们烧烤者认为一块肋骨大约是十二个肋骨，但农业部说九只骨头或更多的骨头是板块，这是更多了解您的屠夫的理由。

我喜欢买一块肋骨，这样我就可以自己修剪它们。修剪不会花很长时间，您可以保留一些屠宰者修剪的美味，嫩，无骨的肋骨。您还会得到裙子，这是一个肉质的皮瓣，从板的大端开始，然后弯曲到平板的底部。（堪萨斯城市风格的架子总是包括裙子。有些屠夫将其修剪成，但是将架子变成了圣路易斯风格的肋骨。）

当您获得架子或板回家时，您将需要修剪多余的脂肪，并卸下运行机架骨头长度的膜。如果您不去除这种膜，那么您的烟雾和调味料也不会渗透到肋骨上。而且，如果您曾经吃过烧烤的肋骨，并且得到了牙齿上粘在牙齿之间的感觉，那么您就会知道膜应该脱落的另一个原因。

Give the ribs a rub. A good rub begins with equal amounts of sugar and salt; add to this chili seasoning and black pepper in equal amounts, plus paprika for color and you’ve got your basic rub. The final four ingredients in the rub recipe are where you can have fun playing, substituting and adding your favorite dried herbs and spices.

经过the way, chili seasoning (also called chili powder) is chile powder (note the eat the end of chile in this case, meaning ground dried chiles) that’s combined with other dried herbs and spices.

这是一个曾经尝试过的肉的调味料，我在许多摩擦食谱中建立了一种。随着您更多地进行烧烤，您可能想从纯辣椒粉甚至干辣椒开始，进行自己的辣椒调味料，这是您自己磨的。

间接烹饪用于嫩肋骨

Indirect cooking means the ribs are cooked slowly by smoke over a fire that has burned down to coals. The most delicious spareribs will take at least five hours to cook. That may seem like a long time, but if you set up your barbecue as sugested in the recipeKansas City Style Barbecued Ribs, you don’t need to do much to the ribs once they’re cooking. The main thing is to check the temperature inside the grill with a thermometer, one that came with the grill or one you rig yourself through an air vent. The temperature should hover between 230° and 250°F. You can adjust the temperature of the grill by allowing more or less air in through the vents.

燃料也是味道。可以说，如果您的烧烤是用煤的热量和烟雾的味道煮熟的，那么烟雾和煤应该有助于味道，而不是伤害它。我喜欢木炭和硬木薯条的混合；这给了我控制木炭和木材风味的好处。

Use a good-quality charcoal with as few additives as possible. Even better, try using lump hardwood charcoal which burns cleaner though hotter. For lump hardwood charcoal and hardwood chunks, call People’s Woods in Rhode Island, (800/ 729-5800 or 401/725-2700) or Lazzari Fuel Company in San Francisco (800/242-7265). As for the wood chips, most people think we barbecuers always use hickory. But I find hickory can be harsh, especially when used alone. I prefer to use some pieces of apple and oak, which I don’t bother soaking.

To start the fire, you can use a barbecue chimney (my preferred method), an electric starter, kindling, or a blowtorch. Just stay away from chemical starters, which can give your food a chemical flavor.

A water pan keeps the meat from drying out. I always cook ribs on the grill over a pan full of water. Aside from acting as a drip pan, the water adds moisture to the mix, keeping the ribs juicy. I use a bread pan I found at a tag sale for 25 cents, but a disposable aluminum pan would do the trick.

如何修剪肋骨

Start by scraping away any excess fat with a small knife. A little fat is fine, but too much will cause your fire to flare up.

• 从骨头上脱下坚硬的膜。减少膜下方t水平狭缝he rib tips. Wiggle your finger beneath the membrane to get it loosened and then pull.
• Find the skirt- 弯曲骨头底部的肉质瓣，并从边缘的厚白色膜上修剪。
• Cut off the rib tips—but save them for the grill. Cutting off the tips just makes the ribs easier to handle—you won’t have this floppy part sitting on top. Feel where the first large rib bone ends and cut horizontally. This shouldn’t be a struggle— you’re cutting cartilage, not bone.