Re: Fini****ng spareribs on the grill

Edwin Pawlowski wrote:
> "ibrokit" <ibro@[EMAIL PROTECTED]
> wrote in message
> news:RnWck.206223$Ev5.58548@[EMAIL PROTECTED]
>> Curious if you all think this is essential. I've never bothered, and
>> have been pretty happy with the results off the smoker. Am I missing
>> something?
>>
>> Thanks for your opinions.
>>
>> ibk
>
> I never do.  That is a technique used by chain restaurants after
> steaming ribs.

Its much more than that. Its also a technique used by many good
restaurants
who do not steam their ribs. Its a common technique for what is sometimes
known as Memphis style or wet ribs. Many people also think of it as a
Kansas
City style of rib, although just like Memphis, you can find plenty of
joints
in KC that do them both wet and dry. And *none* of them steam their ribs
that I know of, at least not any that survive.

Done properly, the technique utilizes direct radiant heat from the grill,
but with the heat source as far away as possible, or burned down to a low
heat, which will not burn the sauce to a point of bittereness. The ribs
are
basted, turning frequently, as the sugars and other ingredients in the
sauce
caramelize, but not burn, on the surface of the ribs.

Its a totally legitimate technique, but there are also those who favor dry
ribs, in other words, no sauce added to them during the cooking process.
Both processes yield delicious ribs with many fans throughout the country.

MartyB in KC