Correa emphasizes that proper rib cooking involves hours at low temperatures and preparation, including using a dry rub and removing the membrane for tenderness.
To enhance flavor, Correa suggests experimenting with an American-style dry rub or a Brazilian seasoning mix, adding lime or lemon juice for a fresh twist.
Maintaining a steady temperature around 225 degrees Fahrenheit is crucial; this allows for the breakdown of connective tissues, yielding tender, juicy meat.
Using a two-zone fire setup on charcoal or accurately preheating gas grills is essential for cooking ribs properly, ensuring even cooking and flavor.
[
Collection
]
[
|
...
]