Barbecued ribs require a long, slow cooking method to deliver fall-off-the-bone tender results. By marinating the ribs in a rub and cooking them slowly via an indirect grilling method, you will avoid a hot direct flame that cooks the meat quickly but leaves it tough and difficult to bite into. The indirect grilling method allows you to slow cook ribs at a moderate temperature of between 200 and 325 degrees Fahrenheit using a charcoal grill.
Things You'll Need
- Spice rub
- Chimney starter
- Charcoal briquettes
- Metal tongs
- Rib sauce
- Pastry brush
Apply a rub coating to the ribs with your hands, covering all the meat. Cover the ribs on a plate and let the rub soak into the ribs for four hours or overnight in a refrigerator.
Light a charcoal grill by placing a crumpled sheet of newspaper in a chimney starter and filling the chimney starter with charcoal briquettes. Light the newspaper and allow the briquettes to heat. When the briquettes glow red, remove them from the chimney starter with metal tongs, placing the briquettes in two piles on opposite edges of the grill under the rack.
Place the ribs in the center of the grill on the rack. Shut the grill cover. Let the ribs cook for three to four hours. Add additional charcoal every 45 minutes to maintain the cooking temperature.
Brush the ribs with sauce using a pastry brush during the last half hour of cooking. The ribs are done when the meat has shrunk from the bones at least 1/2 inch. The ribs will also tear easily when lifted from the grill with tongs when done.
Tips & Warnings
- The indirect grill method can also be used with a gas grill. Light one burner only and cook the ribs over the unlit burner.
- A good spicy homemade rub is equal parts of brown sugar, black pepper and paprika.
- Do not add lighter fluid to hot charcoal briquettes, as it could cause a small explosion.
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