Choosing the best ribs for grilling is an art, and expert pitmaster Brandon Hurtado is here to guide you through the process. In his own words, Hurtado emphasizes the importance of marbling and shape when selecting pork ribs. He advises, "I like to choose my pork ribs based on the marbling present (the intramuscular fat) and the shape of the ribs." Spareribs, with their flatter shape and marbling, offer a flavorful option, while baby back ribs, though less meaty, are more tender and cook faster. St. Louis ribs, a trimmed version of spareribs, are favored by pitmasters for their uniformity. When purchasing, Hurtado suggests inspecting the ribs carefully, avoiding those with gashes or incorrectly butchered edges.
For beef ribs, Hurtado recommends looking for symmetry in thickness. Plate ribs, cut from the sixth to the 10th rib, are well-marbled and flavorful, but they require more trimming due to their fat content. Short ribs, with a high fat-to-beef ratio, are best braised, while back ribs, often trimmed to the bone, demand careful cooking. Hurtado's insights highlight the importance of considering both the type and quality of the meat for a successful grilling experience.
Hurtado's expertise extends beyond the grill, as he is the pitmaster for Hurtado Barbecue, with locations in central Texas. His book, "Barbacoa: The Heart of Tex-Mex Barbecue," showcases his deep understanding of barbecue and its cultural significance. By following Hurtado's advice, you can elevate your grilling game and enjoy perfectly cooked ribs that will impress any barbecue enthusiast.
