Barbeque Barons Share Secret to Perfect Ribs

Wednesday, July 4, 2012 at 5:40 PM

There’s an art and a science to grilling great ribs, and both were evident yesterday at the annual Fourth of July Rib Fest competition in Akron.  Ideastream’s Michelle Kanu was there, and between bites talked to some barons of the barbeque about their secrets to flavorful ribs.

Bridget Gibson, owner of BG’s Main Event in Rittman says when grilling meaty pork ribs, preparation is key.

Gibson: “We take the membrane off the back so they fall apart.  You don’t have to chew on ours, they just fall right off the bone.”

The seasoning needs to be layered, says Big Baby from Cowboy’s Barbeque in Fort Worth, Texas.  He rubs dry spices on the ribs first, then after they’re mostly done, adds a wet rub.  And he cooks the ribs in a smoker. 

Baby: “They say, Big Baby, how long do you smoke the ribs when you cook them? The ribs been smoking so long they need to go to rehab.”

The number one trick is timing.  Joe Jackson of Smokin’ Joe’s ribs says make sure not to overcook them.

Jackson: “If you get yourself a thermometer, you can check them and see if they’re at 160 degrees and most of the time if they’re 160 degrees you will have done ribs.”

And when it comes to the sauce, don’t over do it, says Solomon Williams of Carolina Rib King.

Williams: “You don’t need all of the dry oranges and fruit.  It’s just simple.  Simple BBQ and it tastes good.”

Coming from Williams, keeping it simple may be the best advice.  He’s a three year reigning champion of this competition. 

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Miscellaneous, Community/Human Interest