Happy Fourth of July Weekend! – Can you believe the holiday celebrating the birth of our county has all ready arrived? It seems like we were just handing out Halloween candy!
When I talked to Dick Cook about this week’s article one topic popped into my mind! Pork Ribs! Now you can bet that grills will be fired up all over the city this weekend. That means the smell of smoke will fill the air. Why not go with some ribs along with the burgers and hot dogs!
I decided that an article I posted on www.thedeckchef.com for Memorial Day was probably the best route as it provides one of my favorite recipes. This grilled pork rib method is not only Easy – it’s Packed with Flavor! Also, this recipe is featured in my new book – Great American Grilling!
Don’t Worry About Tough Ribs!
Some people are scared by the concept of grilling ribs since the dish is most often associated with slow smoked barbecue using low temps and hickory. That’s fine, I love to slow smoke ribs but not everybody has the time or a smoker. So, all of my traditional barbecue buddies, please forgive me for this non-smoker version of a perfectly grilled rib!
The other thing is a grilled rib fear factor. Many people tell me that when they’ve grilled ribs the end product was tough and not pull off the bone tender. Don’t worry – this method will offer up some very tender ribs!
Also, for all of my barbecue buddies – I know that there is a huge difference between slow smoked chambered smoker cooking methods and grilling. One is indirect and smoke cooking and the other is kind of like upside down oven broiling… with charcoal or gas. Let’s get started!
First – Plan ahead because this recipe still takes several hours but is much shorter than an overnight smoke session.
If you’ve been to one of my grilling demos or book events you’ve probably seen me do this recipe, or heard me talk about it. Here’s what you need:
- Some pork ribs
- Marinade/baste/mop sauce
- Some seasoning or rub
- Barbecue sauce
- Big Foil Pan
Ribs: Get the ribs and remove the membrane from the underside or score with a knife in an X pattern. Place them in a big foil pan. You can cut into half slab pieces to save space.
Marinade: Choose something thin. Not something thick like a kids meal dipping sauce. A marinade can be as simple as using Worcestershire sauce, or beer, or wine, bourbon, steak sauce, apple juice… whatever you desire. Lightly pour some over the ribs.
Rub: can be one of your own making or simply season packets which were once only used for tacos and chili. Those now come in a huge variety of flavors. Sprinkle plenty of the rub or seasoning onto the ribs. Hit both the top and bottom as well as the sides. Cover with Foil and Store Overnight
Grilling the Ribs
One: Use a covered grill! Remove the foil and grill both sides of the ribs on a heated grill over high heat, enough to brown both sides; about 30 minutes. – You’re looking for browning, some golden colors, grill marks. Use plenty of wood chips for flavor.
You can slow this process down by reducing the heat. Keep the lid closed as long as possible.
Two: Remove the ribs from heat and carefully drizzle with a small amount of marinade and add any remaining seasonings. Wrap tightly in several layers of foil.
Three: Reduce the heat on the grill to medium and cook the foil wrapped ribs on a upper rack, with the grill cover closed, turning every 20 – 30 minutes for about two to three hours. Rotate and move them as you grill for even cooking. Time depends on your grill, weather temps and number of ribs.
Four: The ribs are done when juice starts dripping out and the rack seems less STIFF than it did when you started. This means the connective tissue in the ribs, which makes tough meat tough, has started to render away.
Open the foil and baste with some additional sauce before serving. Allow to rest for a few minutes before serving!
Final Notes: That all may seem like a lot of steps for “Easy” ribs. But it is, read the above for the information. What you’ll find is that it all boils down to this.
- Buy some ribs, do the membrane, season them, chill them overnight.
- Grill on both sides for a nice golden brown look and grill marks.
- Use wood chips – soaked
- Wrap in foil, move to a top rack, close the lid
- Turn every 20-30 minutes for a couple of hours, maybe a bit longer, until done
- Open the foil, season again or add some sauce, rest a bit and serve.