Is your grilling game up to scratch? It takes some mastering and I am by no means a master griller. However, I have mastered Slow Grilled Baby Back Ribs, wrapped in foil and cooked on indirect heat.
These ribs are delicious. Prior to grilling, they are smothered in a dry rub and wrapped in foil. They are then cooked on a charcoal grill for four hours. Grilling starts at a steady heat of 400 degrees Fahrenheit and finishes off at 200 degrees Fahrenheit. During the last hour of grilling, the ribs are mopped with barbecue sauce. A second mopping of sauce is applied just before serving, making these ribs a marvel to the tastebuds and wickedly comforting.
Before ribs are prepared for grilling you must remove the membrane on the bone side of the ribs. Here’s a how to video to help you with the prep process.
Removing the membrane from the ribs will allow the ribs to cook to a very tender state. Don’t skip this step.
Grilling the ribs is easy. Yes, it does take time to get that fall off the bone tenderness, but it doesn’t require much work, just time. Once you have your charcoal grill at the desired temperature, you can add some presoaked wood to give wood for a smoky flavor, Pull the foil open during this time so that the smoke can penetrate the ribs.
Labor Day is around the corner, a couple racks of baby back ribs are just what the doctor ordered for the occasion – am I right? Check out the recipe below and make sure you have all you need to make Slow Grilled Baby Back Ribs for your next gathering.