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How to Make Grilled Ribs. What's better than ribs? Ribs that you cook on an outdoor grill.
You will need Ribs Dry seasonings Plastic wrap A charcoal or gas grill Barbecue sauce
A pastry brush Aluminum foil Marinade and wood chips. Step 1. Decide if you want beef,
pork, or lamb ribs. Then choose a cut: The meatiest pork ribs are spareribs, which are
larger but less tender than baby back ribs. As for beef, short ribs are usually less expensive
than pork ribs. Lamb ribs are often sold as Denver ribs and come from the lamb's breast
and belly. Step 2. Rinse the meat, pat it dry with paper towels, and pull off the silvery
membrane – also known as silverskin – with your hands. Step 3. Mix together whatever
combination of dry seasonings you like and rub a generous amount of it into the meat
with your hands, or use a prepared rub from the market. Then wrap the ribs in plastic
and refrigerate them for at least two hours so the rub has time to penetrate the meat.
Instead of using a dry rub, you can also marinate the meat overnight. Step 4. Take the ribs
from the fridge, unwrap them, and let them stand for about 20 minutes before putting
them on the grill. Step 5. Get the grill ready. Ribs should cook slowly, bone-side down, over
low, indirect heat. For a gas grill, preheat on high for 20 minutes, then turn off the
middle burners and set the others to low. For charcoal, wait until the coals begin to
turn gray and then push them into two piles on either side of the basin and cook the ribs
on the center of the grate. For wood-smoked ribs, soak a handful of wood chips in water
for 30 minutes to an hour. Then, sprinkle them on top of the coals or put them in your
grill's smoker box after the first half-hour of cooking. Step 6. Let the ribs cook, covered
with the vents open, one to two hours for gas grills and two to three hours for charcoal.
You'll know they're almost done when the meat begins to separate from the bone. At that
point, brush them with barbecue sauce if you like; don't do it earlier or the sugar in
the sauce will burn. Test for doneness by cutting off one rib; if it's whitish-pink
in color and juicy, the meat is done. Step 7. Remove the ribs from the grill, place them
on a platter, cover it with foil, and let them rest for 10 minutes before serving. Put
out a barbecue sauce for dipping – and lots of napkins! Did you know In 1986 a Florida
man set a Guinness Record for holding the largest beef barbecue, serving 50,000 people
in one weekend.