The first dish people learned to cook on fire was barbecued meat, in particular ribs. Since then myriads of barbecue rib recipes have spread all over the world, and now it is quite a problem to choose. For example, Korean beef ribs, cut into two-inch pieces and marinated in flavored barbecue sauce, or Chinese pork ribs, spicy and delicious, or barbecue pork ribs with plum sauce, or… really it is impossible decide on only one method of barbecue rib cooking.

One of the best technique of rib barbecuing is smoking. At the butcher’s you should choose a rack of ribs, because they are easier to cook than separate ones. When the ribs are unfreezed, cut off the excess fat, rinse them in cold water and wipe with cloth towels. Then remove the membrane on the inside of the rack, it makes the smoke penetrate easier through the ribs. Some cooks reserve the membrane, however, it can prevent the meat from getting imbued with delicious flavor. To remove the membrane you will need a sharp knife for peeling. Moving it from from the bone corner, remove the membrane until it can be grasped and peeled off. After that the ribs are rinsed and dried once again. To prepare them you can use either a pre-heated smoker or a rub, if the recipe prescribes it. The duration of smoking is 4 hours and more, otherwise the ribs are tough and underdone which conflicts with the rules of food safety. Once the barbecue ribs are cooked, they should be cut into separate parts with the help of a sharp knife.

Smoked barbecue ribs can be also made on barbecue grill which is easily adapted for this. If you have a charcoal grill, wait until the coals have a gray ash coating. Then the coals are pulled out so that a pan of water can be placed. Evaporating water will help to distribute the smoke, and the ribs remain moist. Wrap wooden chips for smoking into aluminum foil folding up the edges to make parcels. The parcels should be pierced and placed on the hot coals. When all the preparations are finished, the barbecue meat is placed above the pan of water, the hood is closed. Now you just need to check from time to time the amount of water in the pan and the barbecue thermometer to know when the ribs are done. The same barbecue method can be applied to a gas grill, prepared in a proper way

The history of Chinese food is an interesting one which dates back to 400,000 years; to the era of the Peking Man which started using fire for cooking. Some historians claim that Chinese cuisine was established during the Chinese stone age when people began to produce noodle and to cultivate rice.

Each Chinese dynasty introduced some new innovations, ie. the Zhou dynasty is responsible for the appearance of well-known Chinese food tradition as chopsticks, and the Qing Dynasty is associated with most of today’s Chinese food popular dishes. During the Tang dynasty, stir-frying (a famous Chinese food cooking technique) was created to conserve the fuel.

story specialists, Chinese cuisine has never been so widespread as it is today. They believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience.

Chinese food history experts think there are two basic philosophies that had the biggest effect on Chinese food – Confucianism and Taoism which influence the entire Chinese culture. Both these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food.

After Confucius standards of etiquette food is cut into small pieces before being served, and there should be no knives on the table. This is a custom that is definitely unique to the Chinese culture. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony.

Taoism focused on such important concepts as healing powers of food and its healthiness; they search for foods that will increase their health and longevity. In this way, Chinese discovered using ginger as a garnish and a good remedy for upset stomach and cold.