How to Make the Best Ribs in Town
July 4th weekend is a popular time for one type of food on the grill.
FOX’s Lilian Woo has more:
I’m Lilian Woo, FOX News.
Some people call the 4th of July the unofficial rib holiday:
(Goldwyn) “They are so good, everybody loves ribs, even little kids.”
Author Meathead Goldwyn of AmazingRibs.com, on his favorite way to cook them:
(Goldwyn) “Now baby backs you’ve got a little bit of meat on top, side ribs, spare ribs, St. Louis cut, center cut ribs, all from the side and down are mostly between the bones and that meat is really tough because it works hard it’s got a lot of connective tissue surrounding it and there’s a lot of fat. You have to cook that low and slow. If you don’t have a smoker, you set up your grill in two zones, a hot zone and a non-hot zone. 225 degrees air temp.
Sauce at the end to prevent burning…. For seasoning and marinade the founder of Famous Dave’s barbecue says:
(Goldwyn) “Make sure you’re using fresh ground spices, I like to use a lot of fresh fruits.”
He says limes and lemons are a great way to add a kick of acid.
I’m Lilian Woo, FOX News and this is FOX and Food.
