Ribs are a cut of bone-on meat that come from the rib cage of an animal. Beef and pork ribs are the most common, but venison and lamb ribs are eaten as well. In America, ribs are most often consumed barbecue-style, but they can be braised or roasted as well. Rib meat is fatty and must be cooked for a long time at a low temperature in order to get the melty, tender texture of falling off the bone ribs.

• Beef Ribs
• Pork Ribs
• Lamb Ribs
• Exotic Ribs- Buffalo, Venison, & Wild Boar

1. Smoking
2. Par Broiling
3. Direct Grilling
4. Deep Frying
5. Oven Baking,
6. Slow Cooker

The first myth is boil your ribs to make them tender: Boiling your ribs in water pulls much of the flavor out of the meat and bones and make the meat mushy. It also removes vitamins and minerals. Roasting, steaming or microwaving you ribs is the better choice. Then finish them off on the grill or the broiler for the best flavor.http://www.amazingribs.com/

The second myth is the best ribs fall off the bone: Properly cooked ribs are tender yet still chewy similar to a tender steak

The third myth is pink pork is undercooked: Smoked ribs have a pink smoke ring just below the surface. This does not mean they are raw, if the pink is in the center, near the bone then they are not done.http://www.amazingribs.com/tips_and_technique/meat_science.html

The fourth myth is soak wood before using: Wood doesn't absorb much water, when you put wet wood on a hot grill it evaporates quickly, making the soaking of the wood ineffective. When putting on charcoal it cools off the coals and causing a drop in the temperature.