How To: Grill Ribs
How To Grill Ribs
- Prepare the ribs: Trim any excess fat from the ribs and remove the membrane from the back of the ribs. Season the ribs with your preferred dry rub or marinade. Let them sit at room temperature for about 15-20 minutes before grilling.
- Preheat the grill: Preheat your charcoal grill to a medium-low heat, around 225-250°F.
- If using a charcoal grill, prepare the grill for indirect cooking by building a split fire.
- Set up the grill for indirect cooking: Place a drip pan filled with water or another liquid of your choice on one side of the grill. This will help maintain moisture and prevent flare-ups. Arrange the charcoal on the other side of the grill, creating a zone of indirect heat.
- Place the ribs on the grill: Place the ribs on the grill grates over the drip pan, away from the direct heat of the charcoal.
- Close the lid of the grill to maintain a consistent temperature. Monitor the temperature: Cook the ribs low and slow, maintaining a grill temperature of around 225-250°F. Wrap the ribs at 165 to 175 degrees. Add butter, honey, and brown sugar to the meat side and return to smoker.
- Use a meat thermometer to monitor the internal temperature of the ribs. The ribs are typically done when they reach an internal temperature of 190-205°F, and the meat is tender and easily pulls apart.
- Maintain the charcoal and smoke: Throughout the cooking process, periodically add more charcoal and wood chunks or chips to maintain a steady temperature and provide a smoky flavor.
- Apply sauce (optional): If desired, apply barbecue sauce to the ribs during the last 30 minutes of cooking, using a brush to coat the ribs evenly.
- Rest and serve: Once the ribs are cooked to your desired level of doneness, remove them from the grill and let them rest for about 10-15 minutes before serving.
- Cut the ribs into portions and serve with your favorite barbecue sauce and sides.
