Grilling Ribs
Everything You Need To Know About Grilling Ribs
The proper technique for grilling ribs is determined by your choice of meat and the cut of it. There are country style pork and beefs ribs, which aren’t actually ribs at all, but very thick, meaty strips of a larger muscle. Beef spare ribs are of a different color, texture, and size than are pork spare ribs, and have different preparation needs. Beef slab ribs and pork slab ribs also vary in all aspects, but a simple pre-grilling method can take the guess work out of the cooking process. And then there are the cream of the crop, the succulent, the tasty, the prized baby back pork ribs, which are both quite pricey and easy to ruin. It’s time to learn the secrets of grilling ribs to perfection, every time.
Though most experts would scorn the idea of a pre-cooking method for their prized ribs, we in the real world deserve to enjoy a beautiful slab too, and not all of us have the time and genius to master the slow cooking methods of the barbeque pit. The moisture issues and the outdoor temperature can make or break an attempt at slow cooking on the barbeque, and the science of it can be overwhelming for those of us who simply want to serve tender, tasty ribs on a leisurely Sunday evening.
The main issues with the cooking time of a standard rack of ribs are the dense bones separating the small sections of tender meat. The bones need to heat thoroughly in order to properly release their flavor and to break down the heavy fatty tissue which connects the meat to the bone. This takes hours, and in a dry, intensely heated environment such as that of a barbeque, the slivers of meat between the bones don’t stand a chance at maintaining any moisture or flavor. All of that work toward grilling ribs, only to serve a sheet of cardboard. There’s a better way.
Cut your ribs so that they fit lengthwise in a large roasting pan. This will not only allow for great circulation within the pan, but they will be much easier to maneuver on the grill later. Preheat your oven to 325 degrees, and then put about 1 ½ inches of water at the bottom of your roasting pan. Mix the spices of your choice into the water, for example 2 teaspoons of salt, 2 teaspoons of cracked pepper corns, ¼cup of dark brown sugar, and 1 clove of chopped garlic. For a stronger kick you can add anything from cayenne to chili. Stack your ribs from the bottom up, seal your roasting pan tightly with aluminum foil, and then place the lid on the pan for extra insulation.
Roast your ribs for about 2 hours. The result you are looking for is fork tenderness, but they shouldn’t be falling apart just yet. Baste the ribs with the sauce or rub of your choice, and grill over medium flames for about 20 minutes, turning them in five minute intervals. You have just created a new family favorite!