Like many of you, I’ll be doing my best to make a tender rack of ribs on my grill this July 4th, though I’ve never quite mastered the technique.
I want them to have a good smoky taste; I want them fall-off-the-bone tender; and I want them juicy, not dried out from hours on the smoker. What’s so hard about that?
So I called some of my favorite houses of barbecue in the Scenic City. I asked the grill masters to give their opinion of the biggest mistakes amateurs make when cooking ribs and to offer some tips for success.
1) Tommie Paris, Old Plantation Barbecue, 1515 Dodson Ave.
The mistake: People cook them too long, which makes them dry, or not long enough, which makes them tough.