AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question How do I get the game (or wild) taste from the ribs. Can I marinate them in something? Can I rub them with some kind of spices. Thank you.
Answer Jackie:
It's so difficult to define what you want related to "wild flavor".
When talk about flavor we are taking in account more than 1000 elements that conform this attribute.
I suppose you want more "meaty flavor" or more "characteristic flavor" from the ribs.
In this case is very useful to cook them trying to preserve the most meat's natural juices and to marinate them just in garlic+salt+pepper (small amounts) and smoke them using hickory wood.
For me, the best results are obtained when i do the following:
Take the ribs
Marinating process (garlic cloves+marine salt+ black or red pepper) for 12 hours.
Smoke them using hickory or any fine wood for 6 to 8 hours.
Cook them in the oven. It takes about 30 minutes per pound at 350 F.
After cooked i cover them with a BBQ sauce and enjoy.
I hope this information helps you and enjoy a very flavorful ribs,
Good luck,
Enrique
