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Grilling pork ribs can be intimidating, as there are many steps to follow. Truth is: it’s simpler than we think. So, let’s master this summer essential!
Most of us spend the long Winter months longing for the time we can be outside using our grill and making delicious food. Well, the time has come and our posts reflect summer vibe we all love. So, for this one, we’re going to share some tips to grill pork ribs.
The first aspect to keep in mind is how we like the ribs. Many people complaint they end up with dry and tough ribs, that they’d much rather have tender and delicious ribs with crispy bits along the edges. All you need is a few steps and you will accomplish the desired results.
As we have said in previous posts, a dry rub is a combination of spices, herbs, salt, and pepper. They are very important when it comes to ribs because the fat on the outside of the ribs will melt and mix with the rub, creating a delicious crust. If you choose a homemade rub, keep in mind the quantity of salt: 1/2 teaspoon for every pound of meat.
This is a step many of us forget. We should place a drip pan on the grill grate under the section of the cooking grate where you’re planning to cook the ribs. Why? It will avoid flare-ups and burned ribs, and it will keep the section of the grill where you should have less heat, also known as “cool heat” from overheating. You can make your own with some aluminum foil.
This may make no sense – to have cool heat, but it is an important step to keep in mind. It simply refers to a place where the ribs need to cool down a bit on the grill. If you have a gas grill, turn all burners on until the cooking grate is hot, then turn off one of them and place the ribs over that section of the grill. With charcoal grill, just push coals to one side of the grill and place the ribs over the area without coals under it.
While this step is optional, it is highly recommended. Keep in mind, most rib sauces (whether homemade or store bought) contain at least some amount of sugar, honey, or maple syrup – all of these burn easily. This is why you should only sauce them at the end.