Using a sharp knife, trim any excess fat from the ribs.
How-to Article
Author
Hy-Vee Test Kitchen
Description
Fall-off-the-bone tender ribs... is there anything better? Once you learn the technique of grilling ribs, try 9 Grilled Rib Recipes for Your Next Barbecue.
Directions
Hyvee Culinary Expert Tip
If you're grilling ribs for the first time, a good cut to choose is baby back pork ribs. If you slightly overcook or undercook them, they'll still be tender.
Slide a table knife under the membrane covering the back of each rib rack. Lift and loosen the membrane until you can pry it up and pull it off.
Lightly coat the ribs with the seasoning rub, gently patting it into the meat. Avoid massaging it into the meat, which will make the flavor too strong.
Hyvee Culinary Expert Tip
To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
Place ribs, bone side down, over very low indirect heat (250°F to 300°F) for 3 hours. While ribs are cooking, add more charcoal briquettes and wood chips as needed.
Hyvee Culinary Expert Tip
To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
After 3 hours, brush ribs on both sides with barbecue sauce. Continue to grill ribs, bone side down, over very low indirect heat for 30 to 60 minutes.
Check for doneness. Take the internal temperature of the ribs with an instant-read thermometer. At 185°F to 190°F, they are done.