Every bit as good as traditional barbecue... if not better.
First, slow, gentle heat in a smoker allows the ribs' copious connective tissue to convert into gelatin, turning the tough ribs tender., a series of chemical processes that gives browned meats their complex flavor. This is what creates the pleasant, crisp bark on the outside of a good rib.
At the lower end of the spectrum, the meat takes far too long to tenderize—up to three days or more, and even then, the meat comes out more mushy and soft than tender and meaty. Too hot, and the meat falls apart in shreds, tasting more boiled than barbecued. The middle, between 145 and 165°F , was the sweet spot, and, to be honest, there were quite a few temperature and timing combinations from that range that I enjoyed.
So, while ribs cooked at 145°F will take about three times as long to tenderize as ribs cooked at 165°F, they'll end up with a meatier, more succulent texture that eats almost like an extra-tender
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
18 Things To Cook Before Summer Is OverShout it from the rooftops: 'SEPTEMBER IS SUMMER.'
Leer más »
How to Cook BBQ Ribs in a Crock-PotIdeal for hot days when you don't want to turn on the oven.
Leer más »
Jared Leto, Joseph Baena Big Winners at Malibu Chili Cook-OffJared Leto and Jesoph Baena channeled their inner child at the Malibu Chili Cook-off.
Leer más »
These fast-food employees stayed late to cook for Texas 1st respondersA team of employees at Chick-fil-A in West Texas stayed late to help their community in the wake of the latest mass shooting.
Leer más »
Adventurer Goes From Line Cook To CEO Of A Multi-Million Dollar OpportunityEllen Bennett (aka the Apron Lady) is a 29-year-old self-made woman who says that “bumps in the road are the road” and “the best way to shut up naysayers is to succeed.” That’s why celebrity chefs Martha Stewart, Mario Batali and Alton Brown are wearing her aprons.
Leer más »