Advice on how to grill BBQ pork ribs
Question: Dear head country, What is your advice on how to grill bar-b-que pork ribs?
Glyn, Thanks for the question. Cooking larger cuts of meat like ribs on a charcoal grill can be tricky. Hopefully the grill is large enough to allow the coals to be kept to one side of the grill. Here is what I would do for spare ribs. I do the same for babyback ribs but cut my cooking time down by 1 hour. Build a fire off to one side of the grill. If there is a temperature gauge it should register 275-300 degrees. You will want to maintain this temp the entire cooking time. Next prepare the rack of ribs. Trim the diaphram flap ( not on babyback ribs) off the belly sides of the ribs, also peel the silvery membrane off the bone portion of the ribs. To peel use a paper towel. Try not to dig into the meat. Then season with a 1/4 cup of Head Country All-Purpose Championship Seasoning. Massage into meat. The seaoning of the ribs can be done several hours up to overnight. When fire is ready place ribs bone side down off to opposite side away from coals. Watch so ribs don't burn. Use the dampers to control the air flow and amount of heat in grill. About every 15-20 minutes check heat and add a few coals to maintain cooking temperature. You can also add a chunk of apple, cherry or pecan wood to add some smoke flavor. Cook ribs like this for 3 hours. After three hour wrap ribs in a double layer of foil. Before closing foil pour and evenly distribute your favorite selection of Head Country BBQ Sauce on the top side of the ribs. Again place the rack bone side down in the foil. Add few coals if needed and cook for 45 min. to 1 hour longer. With heat rated glove remove ribs from grill, open foil and look on the underneath side to see if bones are starting to show through. If they are the ribs should be done. If not return to grill for 15 more minute. At this point they should be tender. Remove ribs from foil. Leave the lid off the grill and let the coals catch fire. Brush some more bbq sauce on the top of the ribs and glaze the sauce on the ribs for 3 minutes. If the sauce bubbles that is good because the sweet and salt flavors will carmelize together for a terrific taste. Again use heat rated glove, tongs or a meat hook to turn the ribs to transfer ribs from grill to cutting board. Let rest for 10 minutes brfore slicing. Serve with more Head Country bar-b-q sauce. Enjoy. Hope this helps, Paul