Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. Use these tips to make using a gas grill easy. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Don’t just grab any pack of ribs at the store and run. Don’t beat yourself up! Season each half rack evenly with the rub. This visual cue means it’s time to test. Used with permission. 5. If buying boneless prime rib, allow 1/2 pound per person—more if you want leftovers (and you will definitely want leftovers!). It adds a deep savoriness that makes the meat more satisfying and delicious. When the wood begins to smoke, return the ribs to the grill, bone side down. Here are a few of our favorite homemade BBQ sauce recipes. If buying bone-in prime rib, plan on feeding 2 people per bone, or 1 pound per person. Now comes the fun part. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil. After letting your ribs rest for 10-15 minutes, you’ll want to split them up into manageable portions. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet. By the way, this is how to best clean your grill. Marinading adds layers of flavor that penetrate deep into the meat, while the spice rub adds flavor to the surface of the meat. Cover and refrigerate it. Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. Pat the ribs dry (this helps the spice rub stick). You’d hate to burn the ribs now after all your preparations up to this point. After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute). You also can twist a rib bone a little bit; you should feel it move easily but not fall apart from the meat. Making a marinade is easy. Using a sharp chef’s knife, carefully cut them into two-bone sections. By the way, this is how to best clean your grill. Some people only use spice rub. Remove from the grill and let rest for about 5 minutes. Copyright © 2020 Weber, All Rights Reserved. Overall, your ribs should be cooked to a temperature of about 190°F. This lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs. 2. Work your fingers under the skin to loosen it. This Holiday Oreo Cookie Tin Is Packed with Fudge-Covered Oreos, Do Not Sell My Personal Information – CA Residents, It might seem obvious, but you’ll need a sturdy, To marinate your ribs, you’ll want a shallow baking dish like this, 2 racks baby-rack ribs (about 4-1/2 pounds). Let’s start by covering the basics of how to cook ribs on the grill. ©2011 Weber-Stephen Products LLC. Here’s the real secret to how to cook ribs: Cook them over indirect flames, and give them time. If you take some time to prep ribs correctly and learn where to cook on the grill, they’re easy enough even for beginners. Different types of ribs have different flavor and texture and, thus, cooking techniques. Place the ribs right on the grill, using tongs to maneuver them into place. Instead of set-it-and-forget-it slow-cooked ribs, this recipe requires about 10 minutes of hands-on grill time. Here are the basics you should have on hand: Check out these other grilling accessories that you’ll want to fill out your grilling station. 6. Although we love great burger recipes, a seared steak or even a weeknight chicken cookout, ribs are the ultimate grilled meal. (No need to get out of bed to do this. Next time, remember to check earlier. Take the ribs out of the fridge. Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. When the wood begins to smoke, return the ribs to the grill, bone side down. In a small bowl mix the rub ingredients. 7. How to Cook Ribs on a Gas or Charcoal Grill. Otherwise, you need to remove it before you cook. This is why we wait to baste until the end of the cooking time. First, preheat a clean grill to medium heat (about 200°F), then oil the grill. Grill, covered, over indirect medium heat for 30 minutes on each side. Here are the three most common types of ribs: When grilling ribs, there are a few essential tools you’ll need. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. Trust us: You want to add the spice rub. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. 1. Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove the packets of ribs from the grill and let rest for about 10 minutes. Don’t panic, it’s simple to do. Turn the meat occasionally, to ensure that the meat is marinading evenly. By now, you’ve certainly built up an appetite. Have a charcoal grill like we do? We like to do both! Cut each rack crosswise in the middle to create two smaller racks. We’ve all heard the old saying: Ribs should “fall off the bone.” But should your ribs really fall off the bone? 2 racks baby back ribs, each 2 to 2½ pounds, 1 cup hickory wood chips, soaked in water for at least 30 minutes. Drain and discard the marinade from the 13×9. Recipe from Weber’s Time To Grill™ by Jamie Purviance. For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Taste of Home is America's #1 cooking magazine. Serves: 4Prep Time: 15 minutes Grilling Time: about 1¼ hours Special Equipment: 18-inch-wide heavy-duty aluminum foil. This high temperature melts the tough collagen in muscle fiber, resulting in a tender rib. Serve with corn on the cob, big glasses of lemonade and a fistful of napkins for everyone. Don’t toss that remaining marinade. Test Kitchen Tip: Once you start to baste with the sauce, keep a watchful eye on it in case the sugars start to caramelize (brown) quickly. Now you’re going to tug it off. Cut into individual ribs and serve warm with any remaining sauce. Double wrap each rack of ribs securely and enjoy some ribs in no time. Be careful not to pierce the membrane. Remove the membrane from the back of each rack of ribs. Test Kitchen Tip: When it comes to ribs, some people only use a marinade. If you cook them too quickly, over high heat, the meat can turn out chewy and tough. Here, we use the remaining ½ cup sugar, plus salt and seasonings. This means you’ll serve up a meal that’s already delicious, even if you don’t add salt or barbecue sauce at the end. To take the temperature of your ribs, insert a meat thermometer ($99) into the meat, being sure not to pierce through the meat or touch the bone. Sometimes, if you’re lucky, your butcher will remove it for you. You’ll use it while you’re grilling. Pierce the meat with a fork and the tines should glide through easily. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. It should peel off quite cleanly. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer). The key takeaway when serving the perfect prime rib is knowing just when to remove it from the grill. First, preheat a clean grill to medium heat (about 200°F), then oil the grill. Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere. 3. (OK, we’d never skip the sauce, but it’s nice to use the sauce as a highlight rather than as a coverup for bland food.). An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life. Here’s the truth: Because they cook low and slow, they actually have a wider window of perfection than something like, say, a T-bone steak that relies on a savvy sense of timing and temperature. Wrap a paper towel around your hand so you can get a good grip. They’re messy, indulgent, delicious and turn an ordinary summer afternoon into a festive occasion. Test Kitchen Tip: Seasoning your meat in advance gives the meat time to take on the flavors. Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. Looking for more sauces to slather on your ribs? We can all agree that chewy ribs are no fun, but if the meat is literally falling off the bones, then the ribs are overcooked and might be dry. 4. Start testing for doneness once the meat begins to pull away from the ends of the bones. Pork is tasty as is, but marinating before cooking ribs on a charcoal grill enhances the flavor. Make the cuts as close to the bone as possible so there’s a lot of meat on each one. Place the ribs in a shallow baking dish, like a 13×9. Insert a knife between the membrane and the meat at one end of the ribs. When learning how to grill ribs, it may seem intimidating because they require more time over the coals than many other types of meat. When the grill sears the ribs, the spicy, crackling exterior of the meat makes a delicious contrast to the tender, succulent meat inside. Our Test Kitchen experts say no. As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands.