Turning out perfectly grilled foods in your own backyard requires balancing two important variables: time and temperature. Too hot, and the food gets overly blackened and burnt before it's cooked through. Too short, and the surfaces don't have enough time to caramelize, brown, and develop that characteristic charred flavor that makes grilling worth the effort in the first place.
A solid grill thermometer can help, but here's the bad news: standard bi-metal dial thermometers, the kind present in almost all backyard grills and smokers, can be off by as much as 75° F in either direction. Which, if you're going for low and slow cooked flavors of barbecue, is enough to totally ruin your meal and your day. Here's how to fix it.
Making great tasting ribs is certainly a little more involved than grilling a great tasting steak or burger, but that doesn’t mean it has to be difficult. The concern for most people is that this is a task better left to professional pitmasters or your local paper-towel-on-the-table BBQ joint. So many of us are just afraid of messing it up.
But here's the good news: you won't. As long as you understand that ribs are a working muscle and become their best selves with the use of low and slow heat. You can do this with any grill. Literally - any. grill. You don't need a dedicated smoker, and you can even finish the project in your oven if you'd like.
Editor's note: From time to time, we like to feature the voices of ManMade readers on the site. We love hearing what you're up to, what you're making, and how you stay creative. When ManMade reader Scott Huntington wrote in to share how he hadn't fired up his grill once for the entire summer and it revolutionized his cooking, I asked him to share his experience.
My life changed forever this summer. It was the summer I didn’t grill a single time. It was also the summer I made the best meats I’ve ever had, all because of a simple backyard ssmoker. It took my cooking level from “yeah I’ll eat that” to “I need to share this with the world.” And it couldn’t be easier.
If you've ever watched an old school pitmaster, or read a single book or recipe on slow smoking and barbecue technique, you're no doubt familiar with "the mop." It's a flavorful combo of liquids that gets regularly added during a slow cook to help aid smoke absorption and the creation of a great bark.
Some will add the mop with a spray bottle, but the mop, the liquid ingredient, comes, of course, from its application - an actual mop.
We at ManMade do not condone smoking, but we do indeed condone Mad Men. Humorists and pop culture videosters Whirled have chopped up the DVDs of the first three seasons of Mad Men and pasted together a whole heap of smoking scenes, and set it to a ridiculous country-western commercial library song.
And the results are hilarious.