How to Grill Succulent Ribs
Whether you season your ribs with a dry rub or a glaze, the secret to making great ribs is in how you cook them. With summer in full swing, you can take advantage of the grill out on your porch to make summertime’s signature dish — ribs. Don’t rush it. You need time and patience to create succulent ribs, with meat that just falls off the bone.
What Kind of Ribs?
The first step is to hit the butcher and choose the kind of ribs you want. There are two main types most people like: baby back and spare ribs. Baby backs feature a bit more meat than spare ribs because they’re from the top of the rib cage. Spare ribs, on the other hand, come from underneath the rib cage. You’ll find that this type is more tender but that’s because they contain a lot of fat.
Prep Work
In the kitchen, get out your butcher knife and cut away all the excess tissue and fat. Rinse the ribs then massage in a dry rub of your choice. You can buy rubs from any grocery store or you can simply make your own with a little salt, pepper, brown sugar, paprika or cayenne thrown in for good measure. If you want to go with a barbecue sauce or some kind of glaze, do not brush that on now. Save that for the last few minutes of grilling or it will burn.
Grilling the Ribs
Slow grilling is the name of the game. If you try to rush the process, you’ll burn the ribs and waste a good cut of meat. In general, afford a little more time for spare rubs than the baby backs. Ideally, you should heat your ribs on low indirect heat for at least an hour, more if you really want that smoky, tender flavor. To get an accurate idea of when your ribs are truly done, use a meat thermometer. When the reading is at 180 degrees F, they’re done. Take a look at the ribs: are they a rich, bubbly brown color with a light crust? Are the ribs tender when poked with a fork? Does the meat easily come away from the bone? If you can answer yes to all these questions, they are indeed done. This is when you want to brush on the barbecue sauce. Let cook on low for another 10 minutes before taking them off the grill. Serve to your hungry guests and enjoy!
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