It's All About 'Cue: Part I

I promised to cover the varying forms of barbecue in a future post. Well, as the saying goes "the future is now", or "there's no time like the present" or some other meaningless cliché that horrid motivational speakers spout.

I'll just run over the basics of each of the main forms of barbecue. I'll give pros, cons, personal preferences and a little background for any barbecue neophytes out there. For the sake of today's post, we will assume there to be three main versions of barbecue: Ribs, Brisket and Pulled Pork. Unfortunately, I don't have the time or knowledge to discuss forms outside of the predominant styles in the Southeast-Midwest-Southwest United States...and don't even try to convince me about including chicken on this list. :)

First up, ribs: Ribs are, obviously, made from the meat on and around the ribs of an animal, specifically pigs or cattle. For this discussion we are sticking with pork ribs, not only because they are my preference, but also because if you have beef ribs, there's a reasonable chance that they were baked and glazed with barbecue sauce rather than actually barbecued (but no guarantees). Ribs can have a great flavor when done right, but there are as many ways to cook ribs as there are rib shacks in Memphis. First, you have to decide on a style of ribs (St. Louis, Baby Back). Now decide the specifics on how to cook them (and no, Tony Roma, boiling is not an option here). Finally, wet or dry? (Know your audience when answering this one, as the wrong choice may result in physical violence.) Lots of choices, and very few wrong ones. A great rack of ribs has a nice, smoky, meaty flavor and meat that is tender, but not so overdone or soggy that it falls off the bone. Sadly, however, many racks of ribs have been spoiled by poor preparation. Even when done perfectly, ribs are still meat on the bone and, when eaten by hand as tradition dictates, quite messy. Messy or not ribs are going to be hard to beat.

Next up in the queue (Get it? The queue, like the 'cue...as in barbecue...Oh, never mind. I'll try again)

Next time: Brisket and why it should be punishable by law to turn it into corned beef.

Until later...