-Keegan, Your email address will not be published. diagnosis or treatment. There should be nothing quick about barbecued ribs. The secret to a good sticky rib is multiple coats of barbecue sauce. Start the smoker, ramping up to a set temperature of 325 F. Rinse, Dry, and Trim the Ribs. How to Cook Pork Ribs on a … Soda can also be swapped in, or even water. Put the ribs on indirect heat for 20 minutes. Since the ribs will be cooked indirectly, your gas grill must contain at least two burners and be large enough to fit the rack of ribs on one side while leaving space on the other. Her work has been published in numerous print and online publications. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Take a look at some of these suggestions: Have fun trying these delicious grilled spare ribs! Add the ribs to the pot and boil for 20 minutes. Own an Instant Pot and want to learn how to cook fast and simple recipes with it? For traditional-style barbecue, use apple cider or apple cider vinegar mixed with a small amount of lemon. There are three major types of ribs: back ribs (also frequently called baby back ribs), spareribs and country-style ribs. Hi, my name is Keegan Lare and I love to create delicious grilled and smoked food, bursting with bold flavors. Remove the ribs from the foil, baste them with a prepared bottled barbecue sauce, and place them on a hot grill for about 30 minutes, just to get the outside of the ribs seared and crispy. To see these directions in action, simply watch the video. Lindsay Boyers is a holistic nutritionist with a Bachelor's degree in food and nutrition and a certificate in holistic nutrition consulting. If you prefer watching a video, showing the whole process, check out my video below. Thanks! Never leave a propane grill unattended, even when cooking over low or indirect heat, and always keep a fire extinguisher nearby when using any type of outdoor grill. I also love to see my friends and family try something tasty and new. Then open the lid, flip the ribs, and sauce the other side. Pick up a premade barbecue spice rub at the grocery store to save the time required to make your own. Since these ribs are cooked faster than they would in a smoker, the benefit of the fat isn't as great. Melt butter and mix in bbq sauce to create the rib glaze to apply prior to wrapping in foil. You can try throwing in a couple of smoke bombs to generate smoke. Let the ribs sit in the rub at room temperature for 30 minutes while you get everything else ready instead of marinating them in the refrigerator overnight. Put a pot with water on the stove and bring to the boil. This will blacken the outside when the meat is not done yet. If you are reading this, you probably love smoking ribs, right? I typically use the low and slow method for ribs but, to hell with that; who has all that time with hungry kids running around, never ending chores to do, etc? According to the USDA Branded Food Products Database, a 4-ounce serving of baby back ribs contains: Baby back ribs are also naturally carbohydrate-free, so they fit in nicely with a low-carb or keto diet, as long as you don't add sugary sauces or rubs to them. Country-style ribs aren't served as a rack or half-rack of ribs; they're served individually because they contain more meat for each rib. Don't open the lid as keeping it closed will hold in as much smoke as possible. The key to cooking ribs on a propane grill is to use a basic dry rub and cook them low and slow, for a tender, juicy, fall-off-the-bone finished product. If you have the bone-in country-style ribs, check out Slow Grilled Bone-In Country Style Pork Ribs. The natural moisture of the ribs will hold all the rub you need. The meat should be a light pale pink with white marbling (or fat) evenly dispersed throughout the meat. Place on smoker for 45 minutes. Although getting an authentic barbecue flavor when cooking ribs on a gas grill can be difficult—gas grills are great for hot and fast cooking but not so efficient when you need to turn a rack of ribs into tender, smoky barbecue—there are some tricks you can use to barbecue ribs on your gas grill. I do not notice a big difference. Hi there! Quick is a relative term when it comes to barbecue. You can put these pork ribs on the smoker at 3:00 and serve them at 6:30 with out compromising taste or tenderness. If you have any questions, leave me a comment or shoot me an email. Don't expect a lot of smoke to billow out of the grill as there won't be a tremendous amount of smoke production. In addition to contributing to Livestrong.com, she has 12 published books, including The Everything Guide to Gut Health, The Everything Guide to the Ketogenic Diet, and The Everything Guide to Intermittent Fasting. These smaller pork ribs cook more quickly and are more tender and juicy … Let's say you are using the left side burner. Remove the membrane from the back of each rack of ribs. Leave the ribs to soak the vinegar for 3-5 hours and put them in the fridge. I typically use a big green egg for this recipe, monitoring the temperature at the same grate level of the ribs. Poke several holes through the foil to let the smoke out. After two hours, you can check the ribs and use a meat thermometer to see if they're done. Close the grill top and baste the meat after 5 minutes. Place the rib rack bone-side down on the grill, close the lid, and adjust the grill until it holds a temperature of 300 F/150 C. Let the ribs cook for 30 minutes. Never have seen that. For these hotter cooks, I think it actually helps retain moisture and the membrane pretty much goes away. But an hour is not nearly what grill masters have in mind when they say ribs should be grilled "low and slow." When smoking ribs, it is up to you whether to add sauce or not, but with the gas grill method, it's ideal to use a good barbecue sauce. How to Remove the Membrane From Pork Ribs. Place the racks of ribs, meat side down, onto the cool side of the grill and lightly brush with a small amount of apple cider vinegar. Transfer dry-rubbed ribs to a platter, cover and refrigerate for 1 to 2 hours. Cut each rack crosswise in the middle to create two smaller... 4. A good rib rub adds flavor but doesn't overpower the meat. It is rare to find store-bought spareribs that are properly prepared. I love grilled spare ribs but only if they are ultra-soft and fall off the bone. Santoku Knife Kitchen Knife Professional Japanese Chef Knife, 7 Inch Sharp Blade with Hollow Edge, Weber 7429 Rapidfire Chimney Starter, Silver, Weber Original Kettle Premium Charcoal Grill, 22-Inch, Black, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window). But it's way easier than you think. Millions of people learned after reading this 101 Instant Pot Recipes For Beginners ebook. Take the pork ribs from the barbecue and cut up the ribs or serve the whole rack. Baby back ribs come from the center portion of the pork loin. But, if you stick to natural herbs and spices or use sauce without any added sugars, the nutrition of your pork ribs will come close to this. Place the wrapped ribs in a 400-degree-Fahrenheit oven, or on a gas or charcoal grill heated to 400 with the lid closed. Drain the ribs, Take a bowl and add the soy sauce, then add the orange juice and stir before adding the hot sauce, Baste the marinade with a brush on the meat side of the ribs, Close the grill top and baste the meat after 5 minutes, After another 10 minutes turn the ribs and let it grill for 5 minutes brush the bone side, Keep on turning every 5-10 minutes for the next 40 minutes, Take the pork ribs from the barbecue and cut up the ribs or serve the whole rack. https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-r-and-b-combo-bge. The bone-in ribs need to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow while the boneless ribs are lean and are usually cooked more rapidly. There are three major steps to follow: preparing the ribs, preparing the grill and cooking. Creating proper smoke on a gas grill while cooking at lower temperatures is a real challenge. Leigh Good has been writing for magazines and newspapers for more than 10 years. Copyright © 2020 Leaf Group Ltd., all rights reserved. This step makes the ribs tender by steaming them with apple juice (or another type of liquid). For the BGE, do you need to use the indirect convector? Start with baby back ribs. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse I think it matters less with short cooks like this, but would still use it. Read more: 11 Healthy Grilling Tips for the Best Barbecue Ever. I would also generally get in the habit of having a drip pan below the meat, in this case and pretty much any smoking session you setup. Remove the ribs from the marinade and blot dry with paper towels. Ingredients For BBQ Ribs: 6-pound pork spare rib; Your favorite BBQ sauce; Dry rub seasoning – ( We used Rub Some Butt) How to make BBQ ribs on the grill. This means you place your smoke bombs directly over this burner (and under the cooking grate). The family was going for seconds which is the best sign of a good result. Ideally, the ribs must be cooked to direct heat, with a temperature of 250°F to 300°F. If you love barbecue then this recipe is for you. Traditionally, barbecue pork ribs are made in smokers or barbeque pits, but you can use your home propane grill and get satisfactory results.
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