Grilling Ribs - The Best Tips, Tricks & Resources!
Grilling Ribs - All You Need To Know!
If the thought of a plate of succulent, flavorful and juicy ribs gets your mouth watering, then you are like plenty of others in search of tips, tricks and resources for grilling ribs to the max. There are tons of recipes and techniques for grilling ribs, and it's up to you to decide which one is best. But be sure to try a variety so that you can capture exactly what makes your tastebuds the happiest!
Read on for videos, recipes, tips, cookbooks and top of the line products when it comes to grilling, especially ribs. I hope you enjoy the information I've put together!
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How To Grill Ribs - See this great video tutorial on how to grill ribs to perfection!
This recipe is from the Food Network. It's called Mike Mills' Beef Ribs Recipe courtesy Mike Mills. To see the recipe directly, click here
- 4 (2 1/4 to 2 1/2-pound) racks center cut beef ribs
- 3 to 4 cups apple wood chips (you can use hickory pecan sweet maple or cherry but it won't taste as sweet)
- Magic Dust dry rub (see recipe below)
- Apple City Barbecue Sauce (see recipe below)
- 4 cups apple juice in a spray bottle
- Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
- Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
- Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
- Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to
- serve 6 to 8 people who have a regular appetite.
- Magic Dust:
- 1/2 cup paprika
- 1/4 cup kosher salt, finely ground
- 1/4 cup sugar
- 1/4 cup powdered mustard
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne pepper
- Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
- Yeild: about 2 1/2 cups
- Apple City Barbeque Sauce:
- 1 cup ketchup
- 2/3 cup seasoned rice vinegar
- 1/2 cup apple juice or cider
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup soy sauce or Worcestershire sauce
- 2 teaspoons prepared yellow mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1/3 cup bacon bits, ground in a spice grinder
- 1/3 cup peeled and grated apple
- 1/3 cup grated onion
- 2 teaspoons grated green bell pepper
- Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
- Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.
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Lamb Ribs with Honey and Wine - Delicious!
This recipe comes from AllRecipes.com. To get to the recipe directly, click here
- 3 1/2 pounds lamb ribs
- 2 onions
- 2 teaspoons minced garlic
- 3 teaspoons honey
- 3 teaspoons olive oil
- 1/4 cup soy sauce
- 1 cup dry white wine
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon
- To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven for 70 minutes or until cooked through.
How to Barbeque Ribs - On a gas or charcoal grill
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Learn more about the Weber E310 grill here!
The Ultimate Barbecued Ribs - You will love this one!
This recipe is from Tyler's show on the Food Network. To get to the recipe directly, click here.
- 2 slabs baby back ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 smashed garlic cloves
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Special equipment: Kitchen twine
- Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
- Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
- Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
- When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.