Serves: 5
Remove The Membrane.
Before you even season the meat, remove the membrane from the back of the slab of ribs (see REFERENCE & APPENDIX, _Removing The Membrane From Pork Ribs).
Never Parboil Ribs.
We know some folks will dispute this, but we'll go tongs to tongs with them over this one. The Truth is, when you boil ribs, you cook out the flavor along with the fat. Then those too-lean ribs turn dry and chewy over the flame. Leave the poor things alone. If you remove the membrane and cook them properly, the fat will still exit, but slowly, leaving flavor and tenderness in its wake.
Choose Your Cooking Style.
If you like your ribs so tender they fall off the bone, cook 'em slow and low (purists insist this is the only way a meat earns the esteemed title of "barbecue"). Steady, low heat--250º to 275ºF--and patience are key. But because patience is not the natural twin of today's busy lifestyle, the recipes in this book use Indirect Medium heat. Keep the lid on and hang in there--another trip to the kitchen for appetizers might help you wait it out. The ribs are done when the meat is very tender and has pulled away from the ends of the bone. Worth the wait? We think so.
Know Your Sauce.
Sugar burns quickly, so if your sauce contains any (that includes maple syrup, honey, ketchup, and the like), don't brush it on until the last 10 to 20 minutes of grilling time. Mops, on the other hand, can be brushed on throughout the grilling time because they're high in acids (vinegar is the most common basic ingredient). But because bacteria can be passed from the uncooked meat to your bowl of mop, we recommend you finish "mopping" a full 10 minutes before you pull the meat from the grill and discard any remaining mop.
A Word Or Two About Smoke.
Some folks wouldn't dream of making ribs without adding cooking woods to the fire. We think smoke flavor is fabulous, but it doesn't work with every recipe or for every palate. Asian-style ribs, for example, feature distinct flavors such as hoisin sauce and chili paste--ingredients that aren't compatible with hickory or other wood flavors. More traditional American rib recipes, however, cry out for wood smoke. When you do want to use cooking woods, follow our smoking guidelines on pages 30 to 31. Be sure to use a water pan, and remember, smoked meats often have a pink or reddish hue, even when they are fully cooked.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Pork Ribs On The Grill: Smoke 'Em If You Got 'Em recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
