Cooking Tips

Fire up your Grill

The secret to mouthwatering Ribs, Meat, Poultry, or Seafood is of course our secret blend of SpiceUSA's balanced Spice rubs. To cook beef ribs really well, you have to be able to control the temperature, and you need smoke to get a great flavor. Also, if you can cook them low and slow which makes them tender, but very flavorful. If you cook on a charcoal or gas grill, get some wood chips (hickory or mesquite) and soak in your flavor of choice such as water, wine, beer, cognac or whisky for approximately 1 hour. Drain out the extra liquid, house the soaked wood chips in a wood chip smoker box or in a perforated aluminum foil & place it in the grill away from high heat. Additionally, make sure your grill sits high enough above the heat source so that the fat drippings don't start a grease fire. Gas grills are particularly prone to grease fires, so you may want to place the meat on one side of the grill and turn the heat on the other side to prevent flare-ups. You should probably use a drip pan to prevent flare-ups because beef ribs have a lot of fat that will burn quickly.

Place the seasoned rib rack on the grill (bone side down) away from the coals/flames and cook with indirect heat (indirect grilling) at approximately 275˚F about 1½ hours turning every 15 minutes, or until internal temperature of beef reaches 160˚F.

Make sure to keep a close eye on the ribs, so they don't burn. Grill the ribs at a lower temperature and have a cup of water ready just in case a grease fire starts. Dowse a little water on the flames, and put the ribs in a section without a direct flame if it does happen.

Slow Grilling

The slow way - 2 1/2 to 3 hours. Prepare to grill - indirectly if possible - at a low, steady heat of 225° F. Grill your ribs for 1 to 1 1/2 hours bone-side down turning every 15 minutes. Then place on aluminum foil and grill, bone-side up, meat side down for approximately 60 minutes. Thereafter sear for 3-5 minutes by flipping few times as to have a crispy outside & juicy inside. Let the cooked ribs rest for 3 minute before serving.

Folks who prefer Barbeque Ribs, please use barbecue sauce as a side dip so that you can enjoy the full flavor of our secret exotic spices on your meat.

Brining Meat

For extra tender, juicy & flavorful meat, brining the meat is the secret which the top chefs won't even disclose to you. This process locks the natural juice from drying out while cooking. Just simply soak the meat in a mild solution of kosher salt & cold water for few hours in a covered food grade container in the refrigerator. Remove the meat, rinse quickly inside out under cold water & let it drain for 30 minutes. Pat dry with paper towel to remove extra moisture. Discard the brine. Now the meat is ready for SpiceUSA's Dry Rub application.