How to Grill Ribs
This excellent discription of how to grill ribs comes from Elizabeth Karmel of the Bubba's Bunch
BBQ Team.
She perfectly nails the art of grilling ribs and even throws in a delicious rub recipe for no extra charge.
If you like this recipe (and you will!), be good to yourself and check out Elizabeth's excellent Cookbook,
Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ
How to Grill Ribs
Ingredients:
- 4 racks Baby Back Ribs
- Soaked Wood Chips (If desired)
- 2 Lemons, cut in ½
- ¼ cup Classic BBQ Rub (Recipe follows)
- Favorite Barbecue Sauce
Directions:
- Remove silver skin from back of the ribs. Use a pair of pliers to do
this.
- Set up the grill for indirect heat and if using wood chips, place soaked chips
directly on charcoal or in smoking box of gas grill.
- Rub the cut lemons over front and back of ribs squeezing to release as much juice as
possible. Set ribs aside for 5 minutes.
- Rub ribs liberally with spice rub and let sit, covered, for 15 to 20
minutes.
- Place ribs (bone side down) in the center of the cooking grate or in a rib
holder/rack over direct medium Low heat, making sure they are not over a direct flame. Grill covered at about
325 degrees F (Click here for Jamie's easy technique for telling
the temperature of your grill) for 1 ½ to 2 hours or until meat is tender and has
pulled back from the ends of the rib bones. Try not to open the grill for the first 30 minutes. This is
especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one
another in the very center of the grill and lower your fire slightly.
- Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue
sauce.
- Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to
3 rib portions.
- Warm some Barbeque sauce in a saucepan and serve on the side for dipping.
Classic BBQ Rub
Ingredients:
- 2 tablespoons smoky paprika
- 2 tablespoons kosher salt
- 3 tablespoons sugar
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
- 1 teaspoon oregano, crushed
Directions:
- Combine everything in a bowl and mix well.
For a smoother rub, puree ingredients in a spice grinder until well combined and all
pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade
barbecue sauce.
Extra rub can be stored in an airtight container for up to 6 months.
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