Slow Grilled Ribs Recipe

How to make it

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• This recipe is actually another method for preparing pork ribs on the grill. It is I promise the last time I'll do ribs on the site.
• Remove the ribs from their packaging after thawing. Run them under cold water and then pat dry.
• Decide if you want to remove the membrane from the concave side of the rib. If you are using preboiled ribs you should probably do that. If you are going to slow grill then it is not necessary but still an option..
• Perforate the slab between the rib bones using a small knife.
• If you want to use a dry rub mixture then dust the ribs with it, rub it into the meat surface on all sides, wrap each slab in aluminum foil and allow to rest in the fridge for 4 hours to overnight. See Photo
• If you want to marinate them in a BBQ Sauce it should only take about an hour or two, I cut them into 3 rib sections in this case because it is a lot easier now than later.
• Set in a baking dish and allow them to soak up some of the mixture. Turn them over about every 20 minutes.
• Now the ribs are ready to cook. Preheat and clean the grill See Photo. Turn off one side of the (gas) grill. Set the other side on low/medium. You are looking for about 250 degrees F. (I use an old oven thermometer for temperature) Place the ribs on the grill concave side up See Photo. If neccesary (like it is with my grill) rotate them about every thirty minutes from lower grate to upper See Photo. (lower heat to higher) The upper rack always gets hotter up top on when using indirect heat.
• Grill for about 4 hours. Then you can put on the glaze. Smear it on on both sides. Turn and check about every 20 minutes Keep slathering the sauce on.
• During the last 30 minutes, turn the heat to high and segregate the "well done" from the rest of the pile.
• When browned to perfection take them off and hold at about 180 degrees in the oven or warming drawer or under a towel.