How to Make Incredible Barbecued Pork Ribs On The Grill

Do you love smoked pork ribs on the grill? Or have you never quite gotten the desired flavor from your barbequed ribs? Maybe you usually eat ribs at a restaurant, since they never come out quite right at home. Well here's a great recipe for making stellar barbequed grilled pork ribs. They will awaken your taste buds, and impress your barbeque guests as well.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• One 3-4 lb slab of fresh pork ribs, or baby back ribs if you prefer them better
• Mesquite infused charcoal; Kingsford brand works best
• Pair of Tongs
• Mortons, Lawrys, or McCormicks Season All\Meat Seasoning. I prefer Morton's Season All
• One 16 oz bottle of Wish Bone Italian dressing
• 1 bunch of fresh Cilantro
• 1/4 C of Soy Sauce
• 1/4 C of Balsamic Vinegar
• 1 fresh lime, or lemon
• Fresh ground pepper from whole peppercorns
• Old backing pan or cake pan
• Aluminum foil
• And of course lighter fluid and matches to start your grill

1. The first requirement for making excellent smoked pork ribs, is patience. You must plan in advance to make them properly. If you rush, you lose. Once you have picked your ribs, you want them partically defrosted; then cut each rib separately from the rack of ribs. Now finish totally defrosting them in the microwave, being very careful not to cook them in the defrosting process. You want them soft to the touch, but still raw and bright pink.

2. Marinating process: Place ribs in a large tupperware container that has a lid. To the ribs, add 1/2 bottle (8 oz) of Wishbone italian dressing, 1/4 C soy sauce, 1/4 C Balsamic Vinegar, 1 fresh-squessed lime, 1/2 bunch of fresh Cilanto that has been cut into small pieces (including the stems), and some fresh ground peppercorns. Place the lid tightly over the container, and shake the contents thoroughly with the ribs. Now place in the refrigerator and let marinade at least two hours.

3. Once you are ready to barbeque your ribs, then start your coals with them all burning on one side of your grill. You NEVER want your ribs to cook directly over the fire!
   Fire up your grill with Kingsford Mesquite Charcoal and let the coals smolder a good 15-20 minutes once the fire has died down. You want the coals to be halfway white, and still partcially black, with a good smoldering orangish burning happening in the middle. Once the coals reach this stage, they are ready to have meat added to the grill.

4. Now take your old cake pan or baking pan, and totally cover-wrap it in foil. Fill the pan with water and place directly over the hot coals. This water will steam and keep your ribs moist and tender while they are cooking.

5. Now place your ribs on the side of the grill away from the fire. Sprinkle the ribs with a generous helping of Morton's Season All.
   Lower the lid on the grill and let your ribs smoke and steam. Check your ribs every 20 mins to insure they are not cooking too quickly. The rack of ribs should ideally smoke at least two hours on the grill, to get that great, Mesquite-smoked flavor. Try to keep the temperature at about 300 degrees for the two hours, to smoke them properly. If the fire gets too hot, the ribs will cook too fast, and not absorb the wonderful mesquite wood flavor.

6. As your check your ribs during the cooking\smoking process, turn them over at least once. This will ensure that they brown nicely on both sides. When you turn the ribs over on the grill, sprinkly the other side wiht Morton's Season All once again. If you prefer, you may baste them with barbecue sauce, using a barbecue brush, once or twice while they are cooking. Personally, I prefer to use sauce very sparingly, and only after the ribs have finsihed being smoked on the grill. If you must use sauce, then use only a high-quality sauce with mesquite. I highly prefer Masterpiece Mesquite, or Masterpiece Sweet & Tangy barbecue sauce for grilling.

7. Once your ribs are a nice golden brown, then remove them from the grill using a pair of tongs. Place them in a clean, covered tupperware bowl and serve them piping hot at the table with lots of napkins. Grab a good, cold beer and enjoy the wonderful smoked ribs with your family and friends!

Tips & Warnings

• A charcoal grill that has a raising-lowring rack that can be cranked up and down, works best for smoking ribs. If you don't have one, then look at Lowes stores. They sell them for about $150-$200, and they are wonderful. Keep your grill clean, covered and dry when not in use, and it will last for several barbecue seasons.
• Never let your ribs come in contact with the fire!
• Start with a good, clean grill. Brush and scrape grill with a grill brush, to make sure it's clean. A fresh lime rubbed over the grill, works wonders to remove debris and old crusty meat sediment.
• Never leave raw pork ribs sitting out on the counter, uncovered. Keep them cool and covered, once you have added the marinade to the ribs.

[cincin1]

on 7/26/2009 Good Job! I will have to try this recipes. 5*

[4theluvofit]

on 7/9/2009 I guess you can tell I love cooking and eating. recc

[westernmom]

on 7/7/2009 Sounds like you know what you are doing when it comes to cooking ribs. They sound delicious! 5*

[wadester]

on 7/3/2009 PS: The grill design pictured in my above article is wonderful for smoking meats. However the metal is not as thick as those made out of iron. The above type grill will last 3-5 seasons. If you are looking for a grill to last upwards of 10 seasons, then go for the grills made out of iron. They do not have the hand-crank that allows you to raise and lower the grill while cooking, so they are not as ideal for smoking meats. But they will stand the test of time much longer, so it's up to you and your pocket-book. I am always happy to reply to any questions or comments.
Thanks Everyone, Wade Russell in Seabrook, Texas

[wadester]

on 7/3/2009 My secret recipe for smoking brisket on the bbq grill is coming up in the next day or two. I hope you all love it as much as I do.