Shane's Rib Shack offers free ribs, shares 10 rules of BBQPosted: Updated:
To kick off National BBQ Month (May), Shane's Rib Shack is hosting its annual Rib Giveaway, which takes place Saturday, May 16. Doors open at 11 a.m.
The first 100 guests at Shane's Rib Shack at Westgate on that day will receive a free half rack of slow-cooked baby back ribs, a 20-ounce beverage and special edition Rib Giveaway t-shirt, in honor of the official month of BBQ.
9404 Westgate Blvd., Glendale
For more information visit www.shanesribshack.com.
The experts at Shane's also shared with us the 10 Rules of BBQ:
1. You always want to cook slowly. Never cook in a hurry and use a temperature gauge to maintain low heat.
2. Get a temperature probe. For a pork butt, we cook it for 10 hours at 225 degrees. Monitor the temperature of your smoker. If you were to cook it at 245 degrees for 10 - 12 hours, then you will see a drastic change in the product. Barbecue is a slower cook.
3. Add moisture. If you are using a gas grill, it's best to use a pan of water on one side of the grill for steam.
4. Always use fresh meat, if possible... If you're using frozen ribs, then you will need to thaw them out. When you're thawing the ribs, be sure to thaw them slowly, so the flavor of the ribs remains with the product. Fresh meat is best because it has better flavor consistency and it's easier to handle.
5. Never boil ribs. I tell people, 'would you boil a steak?' Never boil ribs or any meat. You never tenderize meat by boiling it.
6. Don't be scared to be creative…make your own dry rubs. That's really what I love about barbecuing; you can experiment and let your own personality come out.
7. Use real wood lump charcoal. The key is to use a fire starter instead of lighter fluid for flavor transfer. The real wood lump charcoal will last longer than regular charcoal briquettes and it will produce an enhanced flavor. It won't give you that gray ash if you pour water on it.
8. Don't put sauce on your ribs too early. Anytime you're using sauce, be sure to apply it after the meat is fully cooked. It is best to increase the heat, so the sauce will caramelize as you apply it to your meat.
9. Soak wood chips in water for a minimum of 30 minutes before using them in a smoker or on a grill. It will allow the chips to smolder instead of burning rapidly, which will prevent an enhanced smoked flavor.
10. Avoid using meat tenderizer. The best way to tenderize your meat is to use a fresh product, lower temp and slow cook time. The use of chemicals and/or tenderizers will change the texture and flavor of your meat.