How to Grill Ribs

How to Grill Ribs
Grilling ribs can be a bit intimidating for someone that is used to just grilling hot dogs or hamburgers, but in reality, it can be quite easy (and delicious) provided you follow a few simple (but essential) tips.

Step 1: Choosing the Ribs
Picking the right type of rib to grill is important. Beef ribs are large with more meat than spareribs, but they aren't as tender. Spareribs are delicious and can be tender and juicy if they're prepared and grilled correctly. 1-2 racks of ribs can typically feed 2-3 adults, or 2 adults/2 children.

Step 2: Prep the Ribs
If you're using a gas grill, it can be difficult to cook the ribs long enough (without burning them) to get them tender. If desired, you can boil them in water for about 30 minutes prior to grilling, It's one way to tenderize them and keep them from drying out. It's not necessary to boil the ribs - always be sure to cook over indirect heat and they'll turn out well, whether you boil them or not.

Tip: Trim excess fat (it can burn), rinse the ribs, and pat dry with a papertowel. If you boil the ribs, you can skip rinsing them and just boil for approximately 30 minutes.

Step 3: Grill Slowly over Indrect Heat
When grilling ribs, you have to remember that patience is key. You can't grill ribs quickly - it's important to grill ribs slowly over indirect heat. If you try to grill them quickly, they will burn and won't be tender. Keep the temperature of the grill around 250 degrees (F). Grilling the ribs over indrect heat means to have the burner on one side turned on, but keep the ribs on the other side of the grill (so they're not directly over the burner). If you place the meat right over the flame, they can get burned, or dried out, or both. Keep them as far away from the flame as possible so they can cook slowly. This will help them be very tender.

Tip: Brush olive oil onto the grill to keep the ribs from sticking to the grill.

Grilling ribs is a lot different from grilling a steak. When you grill steak, you can cook it over a higher heat for a shorter amount of time, and have it turn out juicy and tender. Ribs need slow, low and indrect heat.

Tip: Grill bone side down for 1-2 hours (no need to move them around). Ribs are done when the meat is tender, but not necessarily falling off the bones.

Step 4: Sauce Goes on Last
Don't put barbecue (or any other) sauce on prior to grilling the ribs. Most sauces contain sugar which burns very easily. If you like sauce on your ribs, add it at the very end for 10-15 minutes or after you've cooked the ribs. You can brush on a very thin mixture of water with spices (such as paprika or garlic) and brush it on every now and then for flavor, but be very careful not to add anything that contains sugar. Once you've burned the ribs, you can't undo it. Adding the barbecue sauce at the end will assure that your ribs won't burn (provided you're grilling with indrect and low heat) and they will be tender and juicy with great flavor.

Tip: you can use any of your favorite store-bought barbecue sauces on the ribs.

Step 5: Enjoy!
Remember, grilling ribs can be a simple and delicious way to enjoy ribs - just cook slowly over indirect heat and you can enjoy grilled ribs nearly any time of year.