Ok, I know we always say this - but really, I think this latest rack was the best yet! We love to cook ribs on the grill. In fact, a couple of summers ago we cooked ribs every weekend. All that practice has really paid off. I use a gas grill and indirect heat. My grill is not exotic but it works very well, especially after Mary Q "pimped it a little". We souped it up from a paltry 35k BTUs to a more manly 55,000 BTUs. Besides being able to get far more heat from it now, I also can go lower and hold the temp (at say, 300 degrees) with ease. Before, I had to prop the lid open and other embarrassing tricks.
We use pork ribs (not baby backs) as we think they have more and better flavor. First we remove the silver skin. (that tough membrane over one side of the rack) Just get under one end with a sharp boning knife and peel it up a little. Grab the flap with a paper towel and pull firmly. If you are (very) lucky, it will all come off in one piece. If not, just keep picking at it till it is gone. We then trim the excess meat off from around the bottom of the rack. (St Louis style) Cook these pieces along with the other and treat them the same. I like a dry rub that we make ourselves. I'll post the recipe on our newsletter website, BiteMe!, soon. Smear the dry rub all over the ribs and allow them to rest for at least 45 minutes. Make your mopping sauce ( I'll post a recipe for it too) and soak your wood chips. If you use a charcoal grill the chips will not be needed. For your gas grill, try this easy and non-messy trick: take a piece of foil about a foot long, place a generous handfull of wood chips in the center. (hickory, mesquite, whatever you like) bring the sides of the foil up to meet all around and fold into a pouch. Punch a bunch of holes in it and soak this whole thing in a container of water for 20-30 minutes. Drain the water off and place right on the fire of your grill. Wonderful smoky flavor will result! Simply throw the pouch away when you are done.
Meanwhile, back to our ribs. I found a broiler tray and pan from a kitchen stove at a tag sale. I love this thing! I spray both pieces with Pam then place my rack of ribs bony side up on it. You also can use one of those disposable foil baking pans with a roasting rack in it. Either one keeps the ribs from sitting in the drained fat. Heat the grill to about 300-350 degrees using one burner. Place your ribs on the unheated side. Cooking ribs is where Life in the Slow Lane is perfect. Close the lid and walk away for about 30 minutes. When you check in again, liberally baste them with your mopping sauce and tent the ribs with a piece of foil. This will help keep them moist. Keep checking and basting about every thirty minutes and cook for a total of about three hours. About halfway along, I will turn the whole pan 180 degrees to share the heating wealth. Using an instant read thermometer, and without touching a bone, bring your ribs to about 155-165 degrees. They will probably clock in at about 130-140 and you may need to raise the temp of your grill for the last thirty minutes or so to bring the ribs up to temp. A little extra cooking time only makes them better. Low and Slow, remember? When you remove them from your grill, allow them to rest for at least fifteen minutes. those wonderful juices on the top will go back into the meat. There you have it, the best mouth watering ribs ever! We like to serve them with a bbq sauce on the side with beer or a sturdy red wine. A hearty Zinfandel is my choice.
Chow!
