To be able to
prepare the best BBQ ribs on a Charcoal Grill is always a difficult task.That
is for the reason that there is a need for you to learn how to be patient to
get tender and flawless BBQ ribs.One of
the most popular grill items that one can cook is pork ribs. Compared to pork
ribs, beef ribs require more attention to prepare as they have less fat.
Here are a few
considerations one has to observe on how to make BBQ Ribs on a Charcoal Grill.
Remove the rib
membrane. Just throwing the ribs on the grills from the package may not always
produce the best of flavors. Removal of the thick membrane leaves the ribs tenderer.
Your ribs deserve a
good rub. You can use your favorite spice mixture on the surface of your ribs
would ensure more flavor,apart from
ensuring that the surface is prepared for a light coating. The surface mixture
should be spread over the entire back and front surfaces and also on the edges.
Tips on getting
the charcoal grill ready for making BBQ ribs
Build an indirect fire
You must first
choose the best firelighter in the market
that won’t taint the ribs or even introduced harmful elements into the meat
that can be of risk to your health.
indirect fire, enables rib slabs to be positioned in an area they are not in
direct contact with fire, and it can be done in two ways. One is through on one
side of the grill, the charcoals are pilled. The other option is placing the
charcoals in a circular ring around the grill’s edges.
Long and slow cooking
That can last
from between 1 to one and a half to 2
hours and it promotes tender and moist ribs. That should be done over a medium
heat of about 325� to 350� and over a drip pan with water in it, about a half
size. Turning of the ribs to make sure that both sides are cooked evenly is
Check if the ribs are
timing can be tricky but around the time which was given above can be used in
most circumstances. The heat level will surely determine the cooking time and
how best your ribs are cooked.
IV. Add the barbeque sauce.
The sauce should be applied in thin layers and done about a few times until the ribs achieve a thick layer.
Serve immediately or
wrap with a number of layers of plastic wrap and refrigerate them for later use.
Aluminum foil is not recommended for wrapping because the sauce used can be
acidic and react with the material.