Your Party Rib Guide

 Ribs and Super Bowl parties go hand in hand. Yet many don't know what kinds of ribs to get fir a gathering. What works , What doesn't? How do you cook them. Don;t worry .There is a guide to help.

There are fifteen (!) kinds of ribs to choose from. For  a hearty mix you can serve three or four different types. Most home chefs buy baby back ribs. These are what smokehouses serve and try seem to be the least fattiest. They're also the most popular thanks to chains like Chilis promoting them. Why are they called baby backs./They don;t come from pigletss but it's because of the size of the ribs.They're located further up on the rib cage and are shorter and smaller than their longer neighbors.They have more loin meat which makes them perfect for hungry party goers. You can use a dry or wet rub before you cook them low and slow. They should be the first dish that's cooking.Another popular cut is St. Louis ribs. They come from the same part of the rib cage as spare ribs,There is more marbling here which , although they're half fat, makes for a tastier bite.If you are firing up the grill for the big game then consider country style pork ribs.They come from the upper shoulder part of the loin so they 're not really ribs. They're mostly boneless so they should be eaten with a knife and fork. These are the most decadent.

If you want a beef cut then think of short ribs.They get the name because they're  a few inches shorter than regular ribs.Depending upon the cut these can be cooked quickly or slowly.Use these for an elegant rib dish. Try simmering them in red wine based sauce and serve with a side of mashed potatoes. You could also quick cook them for a tangy and sweet Korean barbecue style ribs.Another good beef choice are the beef back ribs. They're located behind the shoulders from the same fatty part as prime rib roast and ribeye steaks.They can be cooked as a whole rack or cut into individual pieces for faster cooking.They can benefit from both a dry or wet rub along with sauces. (although they probably taste the best with just salt and pepper and a squeeze of lemon on them. For something entirely different think lamb riblets. Lamb is very flavorful and would be a different dish to serve.mThey do have a layer of unctuous fat but also are delicious.You can make them with Asian dishes or better yet Middle Eastern.Think a rub of cumin, coriander, ,turmeric and allspice, Serve with pita to stop up the juices.

Super Bowl parties need ribs. Pick any of these for a delicious dish. Everyone will enjoy whatever you'll be serving.

Those Smoking Hams

 One of the joys of any Easter dinner is a smoked ham. The flavor is a perfect blend of earthy and sweet, a great foil for asparagus. Surprisingly you can make it at home.

Steven Raichlen, grill master extrordinaire and host of the very popular PBS show Project Fire wrote this article and how to in yesterday's New York Times Food section. Keep in mind if you do want to do this, you have a short window of time because curing does take six days and Easter is only ten days away. You could do this for small family gathering later on in the season. The method is for a wet cure  not a dry cure one. Dry cured hams are rubbed with salts and left to dry for several months , resulting in a tight satiny texture and complex flavor associated with prosciutto and the Spanish jamon serrano, the last costing up to $1000. Wet cured ham, soaks in a mix of water,  salt, and sodium nitrate. The last you can buy on line from the Sausage Maker or Hoosier Hill Farm. Then there's the equipment,  Use either a stockpot , bucket or even a three gallon resealable plastic bag. There's also a marinade injector which gets all the meat cured and juicy. Then there's the actual smoking You can use a kettle style grill or charcoal burning one with a lid. The wood chips are what make the flavor. Chef Raichlen recommends using apple or hickory.

What about the cut used? A shoulder ham is recommended simply because it's small and can accommodate a smaller gathering of people. This is the easiest to smoke and cure in a week . You can also do this to a pork loin (which Chef Raichlen offers a recipe for , complete with a cognac orange glaze). As for the brine he adds a spice bundle of cloves, allspice berries,bay leaves, lemon zest strips and whole black peppercorns. The actual brine is made from water, Morton Kosher salt, honey , dark brown sugar and Prague powder #1 , the sodium nitrate needed. The brine is first made and then the spice bundle is added. As this is all boiling , the ham is prepared ,its' exterior scored with a sharp knife. The ham is placed with the brine in the roasting pot.It's also injected with it and then placed in the fridge for at least three days. The meat will take on a pinkish hue after three days of brining and being injected. It's now ready to be smoked. Set the grill temp at 250 degrees Farenheit, and put it on indirect heat. Put the ham on the grate fat side up and cook until it's handsomely brown and cooked through. It'll take seven hours. Keep adding wood chips to produce a steady stream of steam. evenly rotate the meat so it's nicely browned all over. drape it loosely with foil if it's browning too much.

Home cured ham for Easter is a real treat. Any ambitious home chef can cook this and have a memorable holiday meal. It's a delicious treat perfect for the season.

Winter Luxury A Good Pork Roast

Every winter home chefs want to cook a meal that 's not only rib sticking but also tasty. One of the best bets for this is pork roast. It is a perfect for not only a Sunday dinner but also for the rest of the week as well. It is delicious and satisfying, a great chill chaser for these frigid days.

A pork roast could cone from a a variety of cuts. There are four options :,the shoulder ,the loin, the side and the leg.It's  up to you and your needs ot determine what's right. If you're a novice you may want to start with just a pork loin, Always make sure that the meat is a nice , healthy pink shade.If it's white or grey then the  meat may be a bit old. Stay  clear of this. Most home chefs prefer to buy from butchers however these days those are few and far between. Any local grocery store has some good cuts and also there is a wide variety to choose from. 

There is also a wide variety of pork roast recipes to choose from as well  Most cooks and even chefs prefer to season it for a highly savory taste. Spices to use are rosemary and garlic along with thyme and black pepper.Another way to go is a simple glaze over it try one that's a combo of Dijon mustard with brown sugar. Maple syrup or honey can also be used in a glaze.To cut the sweetness always throw in some mustard or garlic to cut it. You can also stuff your pork roast. A simple bread stuffing will suffice although many chefs prefer an apple based stuffing. This again gives the roast a nice sweet and spicy taste.

A pork roast is a perfect winter dish . Have it  any way for a great meal. The meat is always tender and succulent - a true treat on a chilly day