We love to BBQ, and we love ribs, but I was always looking for a good recipe to follow for charcoal grilling that achieved tenderness with ribs. This one works pretty great. Use your favorite sauce and enjoy.
5lbs baby back pork ribs
4 tsp kosher salt
1.5 tsp freshly ground black pepper
1 tsp cayenne
BBQ sauce of your choice
1. Remove the membrane from the underside of the ribs. The original recipe said to "slide a screwdriver tip along each bone and under one end of the membrane to loosen, then grab membrane with a paper towel and pull off." Sounds easy, right? Really a knife works way better and if you invite He-man to dinner he can help wrestle the membrane off. I'm sure they suggest a screwdriver so you won't sever any digits. Proceed with caution. That said, it was doable and helps the ribs absorb more flavor on the grill.
2. In a small bowl mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle both sides with mixture. Snugly wrap each rack in heavy duty foil. Be forewarned - leaks in your foil lets all the good cooking juices out and make flames shoot high. Wrap snugly indeed. Let sit 30 minutes at room temperature.
3.Prepare charcoal grill for indirect medium-low heat (300-350*). Light 60 briquettes in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate ad let burn to medium-low. Set a study drip pan on grate between mounds. The area above will be the cooking area. Add 3-4 more unlit briquettes to each mound when ribs go on and every 30 minutes while cooking.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cok ribs until fairly tender when pierced through foil, 50-70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Using a silicone brush, baste ribs with sauce/glaze. Cover grill and cook ribs 10 minutes. Brush metled sauce/glaze from center of each rack up along sides of meat, turn ribs over, and baste with more sauce/glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
7. Remove ribs from grill. Cover loosely with foild and let sit about 10 minutes. Brush a little more sauce over ribs. Cut between bones to serve.
Recipe is adapted from Sunset August 09
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