Top tips from one of our favorite pitmasters.
Erica Blaire knows a thing or two about ribs.
Play it Straight
Choose racks of ribs with straighter bones that lay flat on the grill.
Credit: Photo: Caitlin Bensel; Food Stylist: Torie Cox
Avoid racks with any bones sticking out.
These shiners blacken fast.
They arent tasty for humans to eat, but 10 of 10 pups find them to be delicious.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
This is a little gross, but it helps prevent the ends of the bones from turning black.
Its really slipperyuse a paper towel to get a good grip.
Save anything with sugar for basting near the end of cooking.
Credit: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Margret Monroe Dickey
Get In a Bind
Use mustard ormayoas a binder for your rubthink of it as seasoning glue.
This wont affect the flavorits purely for practical purposes.
Also, it just sounds delicious, doesnt it?
Position the pan over indirect heat so the water doesnt evaporate too quickly.
Fire Away
Avoid placing your ribs over direct fire (unless that’s your vibe).
Keeping your grill around 250 F is the best cook!
Cooking over indirect heat (away from the flames) guards against overcooking and burning.
Don’t Panic
Dont freak out if your ribs arent tender.
Baste it onto your ribs right before serving.
