Sifu got his fame the old fashioned
way in rib making: He worked hard for it. I was fortunate to have
some old school rib masters, family and friends who shared their
techniques and ideas on good tasting ribs, so it is to them and
the many rib and sauce makers before me that I owe my thanks.
I have found that good rib making is like life, in that there's
something you can learn from nearly everyone. A lot of hard work,
the right ingredients, experience and timing will take you a long
way toward making good ribs today. I have found the happy looks
on people's faces make it a worthwhile and pleasurable experience.
I was the oldest of four children and was expected to do things
like start the grill and get the charcoal together. As I got older
and preparing and grilling the meat also became my responsibility,
something important became clear to me: good barbecue rub recipes
could turn otherwise ordinary cookouts into mouthwateringly memorable
ones! Special skills or knowledge were not necessary; instead,
some simple techniques paired with "Da Love" were all
that was truly required.
My Favorite Barbeque Tips:
*Have an idea of what style of cut you'd prefer: Baby back and
spare ribs are both great choices, and removing their tips makes
for tasty finger food.
*Thoroughly season with a dry or wet rub and slowly pre-bake for
several hours before grilling to ensure tender, delicious ribs.
*Add wood chips to the grill before cooking, which can help flavor
the meat and bring out the taste of your barbeque sauce of choice,
be it hot and spicy or mild and sweet!