Ribs – on the grill

It was hubby’s birthday so I grilled for his birthday supper.  He wanted ribs.  Here’s how mine are done – it may not be your method but it’s the way he likes his!  Fall off the bone tender, and oh so flavorful!  I did try a new method this time.  I usually dry rub mine and let the dry rub sit on them for a couple of hours prior to grilling.  This method, like a lot of grillers, called for a pre-marinade, and then dry rub for an hour or two.   For the marinade, you can use either apple cider or apple cider vinegar with the juice of one lemon (make sure you have trimmed your ribs of the silverskin and any loose pieces of bits) and make sure the ribs are just covered with liquid – let soak in refrigerator for 2-4 hours.  Then remove from marinade, and dry off with paper towels.   Apply dry rub of your choice and rub in – refrigerate for 1-2 hours.  Then grill! – our grill has a smoker tray of which I placed my soaked wood chips in – I cut all burners on high to heat the grill – when the wood chips started smoking, I cut off the side without the chips, and cut down the side with the chips to medium.  I placed the ribs  meat side down to begin with, on the side with no heat.  I then basted the ribs every thirty minutes with cider and rotated and turned the ribs for even cooking.  Mine cooked for 2 1/2 hours (this is determined by the size and meatiness of the ribs).  I then like to wrap my ribs in foil for another 30 minutes to 45 minutes to finish cooking and tenderizing.  If you like a bit of crispyness or plan on brushing on bbq sauce, just remove from foil, place on fire side (cut up flames if need be) and baste and turn over and baste again to get crisp sides. Hubby liked them cause he went back for seconds!

photo (2)

For my rub, I generally use:

couple teaspoons kosher salt

2 heaping Tbsp  splenda brown sugar

2 tsp smoked paprika

2 tsp garlic powder

2 tsp chili powder

1 tsp black pepper

1/2 tsp cayenne pepper

You can alter, add other ingredients, to the above, and adjust the amounts of the seasonings to your liking.   And there are a lot of already mixed rubs in the stores that are good.

I had some Chicken Kabobs for me and used the same seasoning on the chicken and it was so good!  So it is a very versatile rub.

I love using the grill in the hot summer months!  Let us know what you are grilling these days!

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One response

  1. Hey Tella,
    The way I do ribs and chicken is to brine them in a salt, sugar, and water mixture for about three or four hours prior to grilling then put on one of our family recipe rubs and some gunpowder seasoning. They taste great. I am still trying to figure out the exact timing on how long to cook them, I don’t have down to a science
    yet, but I’m getting better each time.

    John

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