Grilled ribs are always my premium choice when firing up my grill, the high heat creates a crust outside while maintaining the best interior flavor. even my kids drop for them.
Here are my commonly used recipes
- Preheat the grill is always initially, as it takes much longer in the chilly winter.
- Removing the membrane for better taste is also a very necessary step.
- A good seasoning blend makes up all the flavorful ribs. I usually start with sugar as a base, then salt, pepper, smoked paprika, and classic ingredients onion and garlic, and add some ground mustard if you like.
- Combine all the dry rub ingredients in a bowl and give them a good stir. Then rub them onto the meat on each side to make them marinated.
- Place the ribs on the grill with the meat side down.
- Cook with the lid closed for about 45 minutes. It helps maintain the heat and you can monitor it with a wireless thermometer to keep an eye on the temp changes.
- After 45 minutes of cooking, it’s time to brush the ribs with barbecue sauce and flip them over with more sauces, then we can get the most delicious gooey coating.
- Cook bone-side down for another 10 to 15 minutes for better flavor.
- My iht-1p reads the internal temperature at reaching 205 degrees F, then i take them off the grill and leave then rest for 10 to 15 minutes.
