|  The following are a couple of tried and true suggestions for Ribs and Chicken, the two most popular meats to be cooked this weekend. We hope you enjoy and have a fabulous 4th!
 "Perfectly Cooked Ribs" - We all have our favorite seasonings for most items we cook on the pit - in this case ribs. But the real art of cooking the best ribs is to make them tender, juicy and still have them gently pull from the bones. Many folks will swear that the best ribs are the ones that "fall off the bone". That thought process is in error. Others will say that you should "par-boil" the ribs to make them tender. Again, That thought process is in error. Parboiling removes much of the pork flavor through the water. Ribs that "fall off the bone" have simply been over cooked and are past their prime for both flavor and tenderness. In fact, any piece of meat that is overcooked will fall off the bone. Try it and you'll see what we mean.
These improper techniques probably come from not knowing how long to cook ribs and the many experiences of tearing the meat from the bones with your teeth. The next time the cook tries to do ribs, he or she over-cooks them and they "fall off the bone". Better? Maybe, but not BEST (we make the bold assumption you signed up for The Smoke 'n Fire Enquirer to become the best). OK, here is the answer for ribs that are tender, juicy and gently pull from the bone... As you near the end of the cooking process (remember, do not ever par-boil!), you are probably moving the ribs around the grill to get the best heat for all the ribs. Use your food tongs to lift one end of the ribs (about 1/3 of the length of the ribs) while you let the remaining 2/3 of the ribs "dangle" from the end of the tongs. If the ribs hold firm, begin to crack slightly (but remain intact) and look like they want to pull from the bone, then you are done. If they hold firm and you can even wiggle the ribs up and down (like going off a diving board), they are not done yet...keep cooking. If they break in half and you see the bone, then you've been hitting the refreshments more than watching the ribs -- and you have over cooked 'em! You will be surprised how much difference it makes in tenderness and flavor.  "Chicken on a Throne" - Or "beer-butt" chicken, has become one of the favorite ways to cook the ever popular chicken. Simply put, you get a container (originally it was a beer can), fill it with beer, wine, juice, coke, etc. Then add garlic, basil, apples, etc. Next, place the seasoned chicken on top of the Chicken Sitter and place it on the grill. The throne holds the chicken upright, adds flavor from the ingredients and makes a great presentation. The heat from the grill not only cooks the chicken but additionally heats the liquid. Thus the moist flavor engulfs the bird from the inside out. Moist and flavorful chicken is the result! HINT: Always use a Chicken Sitter that will not tip over and place a foil tray (made from heavy duty aluminum foil) under the chicken to prevent the grease of the skin from dripping directly into the fire and causing flare-ups which will burn the chicken.
HAVE A GREAT 4TH!
Try something new for a change!
| Tender Juicy Pork Ribs Most folks will be preparing ribs this weekend and in order to get you up to speed, we are offering you a great recipe which will make you the "King Of The Grill"! | | Let's begin by combining the following ingredients:
 Begin with 2 (of any size) slabs of pork ribs
 1/3 cup salt
1/3 cup fresh ground black pepper - we prefer tellicherry pepper
1/4 cup paprika
2 Tbs sugar
1 Tbs salt
1 Tbs garlic powder
1 Tbs chili powder
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp cinnamon
1/2 tsp cayenne pepper (optional)
yellow mustard The first thing to do is to remove the membrane from the inside (curved) portion of the rib(s). This is easily accomplished if you take a clean phillips head screwdriver and slide it under the membrane. Grab the loosened membrane with a clean paper towel and pull it from the ribs. Next, using the ordinary yellow mustard, rub or brush a thin layer on both sides of the ribs. You'll never taste the mustard, but it helps hold the seasonings on and sets up a tender crusty bark which is to fight over. Combine all the ingredients thoroughly and sprinkle on the ribs just a little heavier than you would with salt - say twice as heavy. Let the ribs sit covered until the dry rub is moist. While that process is going on, get your grill/pit heated and have a steady temperature of 225° to 230°. (Suggested Chamber Thermometers) The fire is to be on one side and the meat will be placed on the other (indirect cooking). Cook until tender. Loin back (baby back) ribs will take 4-5 hours and spare/St. Louis ribs will be looking at 5-7 hours depending upon their size. Before proceeding, take a look at the following suggestions: Combine all the seasonings and coat the both sides of the ribs liberally (about twice what you would use as salt - Some like it even heavier). The heat from the grill will make the spices more mellow and flavorful. BBQ DVD's | Herb Rub Seasonings | Grill Presses |
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Pit Thermometers | Meat Thermometers | Wireless Thermometers  Old Smokey Contest Winner  Each newsletter we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #18 is:
Jeff Magnuson Hey Jeff, please send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we'll validate your address. Please also send us your street address so we know where to send your grill. Congratulations! For everyone else, we'll have a new contest next month and will be drawing from the same list you are on! | | | Are you receiving The Barbecue Store Newsletter? If you're interested in discovering the newest innovations in outdoor cooking tools, and equipment, you'll love The Barbecue Store Newsletter. Each month we announce what's new in outdoor cooking gear as well as offer over 30 products that are on sale. A lot of the time, we have a store-wide sale in addition to the 30 sale items. But you'll only get the "skinny" on the new products by signing up for the newsletter. SIGN UP TODAY! | 
| |  Charlie McMurrey, The Smoke 'N Fire Enquirer
11220 S. Hwy 6, Sugar Land, TX, 77478, USA
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