Continuing with grilling sessions, I just could not grill up a slab of ribs. Interesting fact about me is that I am really good at cooking ribs on the grill. I know that it takes time, patience, and attention from start to finish that make for a good slab of ribs. It is often what my mom asks for during Mothers Day or any other holiday, one year it was a Thanksgiving meal request. So, I am the vegetarian that can cook a good slab of ribs, reluctantly most times.
Since it was a summer grilling session and the price was right, ribs became a part of the feeding menu. The key to this recipe is all about being patient with the time it takes to get from the beginning to the ending. It starts by creating the dry rub, rubbing the rub into your meat, allowing the meat to absorb in the rub overnight, and then slowly grill over indirect heat on the charcoal grill, sauce them up slowly, and enjoying the hard work and time put into these ribs. Let’s get to cooking starting with what you need to get to cooking.
Let’s Get Cooking
- Measure out all of your ingredients into a medium sized glass bowl.
- Stir to combine to make sure everything is mixed up as best as possible.
Note this rub is enough for two slabs of ribs, which is what I cooked this feeding session. I mean you mine as well cook up what you can with the time it takes to cook these up.
- I like to cut my rack of ribs in half so I have two slabs of ribs. This also makes it easier to arrange on the grill and easier to cook.
- Sprinkle rub onto the ribs, and rub into the flesh, coating the front back, and sides of the.
- Add the ribs to an air tight container or a gallon size resealable bag.
- Allow ribs to marinade overnight. This allows the herbs to bloom and penetrate deeper into the meat.
- Take the ribs out of the refrigerator so the ribs can warm up a bit. You don’t want to add ice cold meat to a hot grill, it will slow down the cooking time quickly and cool the coals down, which is not ideal.
- Light the grill adding the gray coals to one side of the grill. Add a few more coals on top of the coals placing them around in various spots. This is important as they will allow the charcoal briquettes cooking time to stay consistent during the indirect heat cooking time that these will need.
- Over the next 2 to 3 hours rotate the ribs flipping them over as well as moving them around the indirect heat portion of the grill.
- After the ribs have been cooking for at least an hour, add a few more coals on top of the coals in order to continue the charcoal heating time needed to cook the ribs. You want to be sure that the temperature stays consistent while cooking these, which is why it is important to add more charcoal briquettes on top of the already lite, gray ones.
- Once the meat is cooked, which I can tell they are cooked when the juices are clear in color and the meat has drawn back from the rib bone tips about three-quarters of an inch they are ready.
- I then add sauce to the ribs on one side and move them over the coals to allow the sauce to cook on. Adding a total of 4 coatings cooked and rotated through.
- Note: If the heat is too hot you can continue to cook the sauce over indirect heat or serve the sauce on the side. What every you decide be careful as many BBQ sauces will burn if allowed to cook too quickly.
- Remove from heat and allow to rest and cool for about 5-10 minutes or until you can handle them to cut them into serving portions.
- I like to cut mine with two rib bones per serving but so as YOU eat to enjoy!
Tiger’s Feeding Feedback
Perfection is all can say about those ribs! I felt love in every bite! The seasoning was an orgy to my taste buds and they were tender to the bone!!!