The summer is a perfect BBQ time across the US. BBQ is a great crowd pleaser and is sure to bring the family together. Here is an easy BBQ ribs recipe and some quick tips to make sure your BBQ experience is safe and fun.

First, to keep things safe:

1. Defrost meat before cooking so you get even cooking and do it in the fridge.

2. Marinate food in the refrigerator and don’t reuse the marinade unless you boil it first

3. Do not serve cooked meat in the same plate you had the raw meat (unless you clean it before re-using it)

4. Don’t bring out the meat until you are ready to cook to avoid leaving it a prolonged time in hot temperatures before cooking.

Make sure you follow the safety tips and you will have more fun during the summer cookouts. My summer is going great. BBQ’s are a big reason for that. One of my favorite dishes is an easy BBQ Ribs recipe. To make great ribs easily we need to follow these tips:

1. Marinade the meat or rub in the seasonings at least 1 hr before cooking more is better but if it’s done too long, unless it’s a tough cut, you could overpower the meat. Anywhere from one to six hours is good enough.

2. Grill ribs bone side down until the bones start to separate from the meat without turning. This is a key point that helps produce tender ribs.

3. Brush BBQ sauce or any sauce that has sugar only at the tail end of cooking.

4. Allow the ribs to sit for 10 minutes before eating or cutting this helps the meat stay juicy.

5. Use tongs to handle the meat forks will pierce the meat and allow the juices to escape. Piercing the meat reduces the flavor and moisture of the meat.

You can try this tips this weekend or the next time you grill ribs and you will see and taste the difference. In order to do that you need this simple recipe that’s great tasting:

6 pounds pork spareribs

1 tblsp red pepper flakes

2 tblsp Adobo or Seasoned Salt

1 tsp fresh ground black pepper ( use less to taste if using adobo)

A barbecue sauce you like

Combine red pepper flakes, Adobo and black pepper. Rub mixture all over ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat, bone side down until the meat separates from the bone, approximately 1 hour. Apply your favorite barbecue sauce and cook for another 15 to 30 minutes turning the ribs frequently to avoid burning the sauce. Serves 6 to 8.

There you have it an easy BBQ ribs recipe and some tips to make sure you wow your family and guests.

To learn more visit Hugo Felix at The Minute Gourmet, making
great cooking easy, today! Also visit Hugo’s blog at http://hugoseats.blogspot.com/
for some lively discussion on making fast cooking great.

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No matter what kind of food you want to barbeque, there is a barbecue out there that is perfect for your needs and budget.

When it comes to outdoor entertaining, or just enjoying a hot summer’s day, the barbeque is an important part of the whole experience. Whether you’re looking for portable and disposable models, or a stainless steal, state-of-the-art appliance with all of the latest gadgets, there are always a swath of different barbeques for your perusal.

Remember, it isn’t just your cooking skills that will dictate the success of your barbequed meals, but also choosing the proper barbeque to cater to your outdoor cooking needs and desires.

After all, little is more wasteful than paying good money for added features that you’ll never use, or having to try to make dinner for fifteen people on a one square foot grill. Therefore, before heading out to the barbeque store, or even before shopping around online, you will need to consider the different elements that should dictate your final BBQ decision.

Among the most important factors to remember are:

a. How much you want to spend

b. How many people you’ll usually be cooking for

c. How much space you have in your garden for cooking

d. How (and if) you’ll be storing it in the winter

Once you have these answers figured out, you’ll be able to start thinking about the different barbeque types that are available to you.

If you’ll only be cooking occasionally, and on a smaller scale, disposable barbecues - foil trays with their own charcoal and lighter paper - may be exactly what you’re looking for. These are very simple to light, and will burn well for enough time to cook any reasonable meal. These are ideal for cooking in small spaces, or cooking on a picnic (where fires are permitted), but should not be your selection if you are looking into serious outdoor cookery.

Charcoal and gas barbeques come in many different shapes and sizes and are frequently collapsible for easy storage. Some are on casters, and while others require around 5 feet of patio space, others need less than half of that. Though some have side burners, rotisseries, griddles, hot plates, and other food warming gadgets, it’s important to consider the basics first, and build from there.

First, check out the cooking space. Will the space be large enough to handle what you’ll likely be cooking? Next, have a look at the size of the entire barbeque. Remember that you’ll not only need to have enough room for it, but also for yourself to work around it, as well as tables for holding your accessories, marinades, sauces, uncooked food, and naturally, for the people who will be eating your masterpieces. Remember that you’ll also need enough space in your garage or shed to store the barbeque during the winter.

Your barbeque should be tough enough to handle the great outdoors, as well as the wear and tear that you’ll inflict upon it. This means sturdy construction, metal work, and corrosion resistant paint and fittings. A cover is often very beneficial to keep out a spurt of rain, so you might consider that a good investment.

Lastly, have a look at the ease of lighting, cleaning, and charcoal removal. After that, all you need to consider is the color and overall appearance of the barbeque, and how it will compliment your garden.

About The Author
Richard Cussons is a prolific and diverse writer. You can find out more about the origins of barbeques at http://www.bbq-resources.net/.

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We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing.

BBQ Grilling

Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.

BBQ Smoking

Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.

Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce.In fact it is the topmost ingredient, which one can’t omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking.ie,when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

To know more about bbq sauces, log on to http://www.Insanechicken.com Chris McCarthy,the owner of this website, is a bbq enthusiast.He had started this website,because of his intense love for it. So checkout for more varieties of bbq sauces at Insanechicken.com and experience a different taste of barbecuing.

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