Cookout enthusiasts new to ribs might be overwhelmed by the selection at the store. Never fear: Choosing and cooking the right ribs for you is easy.
Instructions
1. Examine the selection of ribs at the grocery store. Most full-service markets stock pork baby back ribs and pork spare ribs, as well as beef ribs. Larger markets also stock beef short ribs and pork riblets, which are trimmings from the spare rib rack. All these can be grilled, but some should be precooked for best results.
2. Choose pork baby back ribs for the easiest ribs to make at home. They are the only ones from the above list that can be cooked quickly on the backyard grill. They are naturally tender and are small enough to work with easily.
3. Keep in mind that pork spare ribs and beef ribs must be slow-cooked first to tenderize them, but the results are worth it. Both have more inherent flavor than baby back ribs, but if cooked on the hot grill over direct heat, they'll turn out like leather.
4. Decide if you have the time to slow-cook ribs. Pork spare ribs and beef ribs will require about 3 to 4 hours of cooking, but this can be done the day before.
5. Look for pork spare ribs in the full rack or as a trimmed cut known as a St. Louis cut. St. Louis cuts are more expensive, but are much easier to work with and to eat. See "Make Barbecued Pork Ribs," under Related eHows.
6. Be aware that beef ribs are usually sold already divided as individual ribs due to their size; just one can often weigh more than 1 pound. These and beef short ribs are best when braised first, then reheated on the grill. See "Make Barbecued Beef Ribs," under Related eHows.
Tags: spare ribs, baby back, baby back ribs, back ribs, beef ribs, beef short