Hi there – my name is Jim and I’m a huge barbecue grilling fan. It’s almost that time of year to get the grill out, start firing up those coals for some juicy steaks and burgers. I want to write this blog to get my juices flowing since it’ll be a few months until the snow melts.

I remember the first time, I was given the task of manning the grill for a backyard party. I was scared out of my mind since I was such a barbecue novice. I could eat the food like a professional, but my cooking skills were a bit lacking. The only way out of my predicament was to find some information that an expert would know.

I’m lucky that we live in an age where nearly everything can be found online, because I was able to find some barbecue tips to increase my cooking skills in one day. The first thing I needed to do was get some wood chips and soak them. The smoke from the soaked chips gives the meat more flavor when it’s grilling. The chips just sit conveniently in a little foil packet in one section of the grill.

I had to arrange my coals in the grill properly so that they would cook the meat, but not let any fire touch the meat. Once the meat was done slowly cooking, I finished it off in the oven so that it would be perfectly tender. For my first time on the grill, I did a pretty good job and didn’t burn anything.

I have been cooking ribs the same way for most of my life and I never had a problem with that. A few years ago, I learned some information from a guy who is considered a BBQ master in my area and it changed the way I look at things. While my ribs were always good, they are much better since I learned all of this valuable information. I figured it would be nice to share it with others so that they could have ribs as tender, flavorful and juicy as the ones that I make now.

The first trick is to remove the membrane at the back of the ribs. While some people choose to leave it there, it gives the ribs a snap that makes it less tender than it could be. I also learned that a great rub emphasizes seasoning more than salt. Many people have started brining their ribs in order to make them tender, but there is a simpler way. The idea is to cook them really long on a very low heat. This will allow all of the fat to melt slowly and naturally tenderize the meat from within.