Barbeque Ribs - article about Barbeque Ribs

When I was growing up, the memorial day backyard barbecue was the hit of the summer. My dad would make the most delicious barbeque ribs I had ever tasted. In general, my dad was a pretty light-hearted joke-a-minute kind of day. When he was working the backyard grill, however, he became someone quite different. Suddenly, he was all business. You could talk to him, but if you broke his concentration on the barbecue grill, he would start to tune you out. Getting the meat to just the perfect temperature was his only priority.

When I first got to taste slow cooker country style ribs, I thought that I had died and gone to heaven. My dad's barbeque ribs were all but forgotten the moment my teeth sunk into that moist, succulent meat. I had never heard of a slow cooker ribs recipe before. My dad was strictly a grill kind of guy. Although he used a barbeque ribs spice rub, he might as well have left it off because the flavor barely got into the ribs.

With slow cooked ribs, however, the spices penetrated the meat perfectly. I can't even explain how good it was! I had heard people talking about the meat “falling off the bone” before, but I had never really realized that they meant it literally. After being smoked for hours and hours, the rib meat is so tender that it dissolve right in your mouth. It was so good, in fact, that I did not even use barbecue sauce. The ribs did not even need it!

What I didn't know back then was that there was more too those barbeque ribs than using a slow cooker. The actual quality of the rib meat itself makes a big difference. My dad bought his pork ribs at the Safeway, but these ones were from a local, organic farm. You really could taste the difference! You wouldn't think that it would matter after hours of cooking, but it really did!

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