- Grilling ribs correctly depends on the type of grill you plan on employing for the job. While there can be a slew of different brands and styles, the basic grill is either charcoal or gas.
-
Prevent ribs from drying out during the cooking process in a charcoal grill by placing the charcoal to one side of the grill's reservoir and letting them turn completely white after lighting. Put a disposable aluminum pan over the top of the charcoal and fill halfway with water. Place a second drip pan underneath the ribs in order to catch oil coming off the meat.
The meat should be on the opposite end of the grill from the coals, which should be white hot. Close the lid and cook for four to six hours, depending on the thickness of the ribs. An easy way to tell the meat is ready is to cut free a section of rib. There should be a pink ring around the outside layer of the meat--the smoke ring--and the rest should easily come away from the bone. -
Place a disposable aluminum pan between the gas burners and the rack where the ribs will be placed. This can be accomplished either by putting the pan directly on top of the burners and under the main rack, or by placing the pan on the main rack and putting the ribs on a second rack.
Heat the gas grill up to about 225 degrees--which can be measured either with a built-in thermometer or a meat thermometer inserted into the side of the grill's hood--and add the ribs. Let the ribs cook for approximately two hours, adding water when needed to keep the pan half full. -
You can add flavor to your ribs using a couple of different methods. First, you can use soaked wood chips--hickory, apple or mesquite are popular--to the heat source to create a flavored smoke to add to the taste. Add more soaked chips as the smoke begins to die down.
Second, consider trying a dry rub before you put the ribs on the grill. Rub heavy amounts of rib rub spice--available at most grocery stores--on the ribs. Shake off any excess spice. If possible, let the spice sit on the ribs overnight.
Sauce is a popular way to spice up ribs. When the ribs are cooked through completely, add the sauce with a brush and cook for 10 minutes more, turning the ribs over several times and reapplying sauce each time. Allow the sauce to thicken and brown slightly, caramelizing the sugars in the mixture. Do not burn the sauce. - Boil the ribs for 35 minutes and cook on a hot grill for 10 minutes. This will cook the ribs through completely and quickly, but give them that grilled taste. Add spices after boiling or sauce after 10 minutes of cooking.
