The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Intro on pork ribs
You must listen to this before you start reading below...



Smoked Pork Ribs

Let me start by saying NEVER BOIL YOUR RIBS before grilling them. All you are really doing is flavoring your water with your ribs and funny enough you are also removing lots of moisture out of it! I know it sounds weird, but it's true, ask any chefs. Although you don't need too, if you wish to pre-cook your ribs, just do it on the grill at low temperature or in your house oven at 300F. That way the juices stay inside.

If you want to really elevate your game, you need to smoke your ribs for 3 to 5 hours at 200F to 225F. Now if you have a gas unit it's OK you can still smoke ribs, you just need to figure out how. This is how I use to do it way back when I had a gas barbecue. Find an ugly metal pan, put some fruity wood chunk on it and place it between the burner and the grill on one side of your unit. Turn the other side of your grill off and place your ribs on top. This is called indirect heat cooking. So the heat from the burner and the smoke from the pan will smoke your ribs over time. If you are using a good old fashion barbecue, you will use the same method except you will need to generate the heat and the smoked with your wood/coals.

I like to rub ribs with a top secret spice mixture 24 hours ahead of time. Some chefs use a simple seasoning salt, not me!

Use a thin sugarless sauce called a (Mop) to baste during your cooking time. If you use a high sugar content sauce (Finishing Sauce) the sugar will burn and give a bitter taste to your ribs. Your finishing sauce should go on the ribs in the last 30 minutes or on the plate as you are serving them.

Basic Mop Sauce

1 liter cider vinegar
1 small onion
3 jalapeno chilies
2 tbsp hot red pepper flakes
Salt & pepper
Mix everything together and use it, it's that simple.

If you want to create very tender and very moist ribs full of bbq sauce, just do a Texas bbq diaper. Once your ribs are 90% done remove them and wrap them in foil paper and add lots of sauce in the wrap. Let them stand and/or finish cooking slowly in warm place like that tiny little shelf in you bbq grill.

Whatever you do, please stop boiling!

This video is pretty funny and pretty informative; I found it on You Tube!
Click Here






Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


Click for More about Barbecue