EVE Corporation - Page 1471

First thing you do is remove any excess fat, you want to keep some but since we are not cooking this slowly of 8hrs the fat will not render down as much.

You then want to flip the ribs over, bone side up, and using a butter knife insert the tip into the top layer of skin on the bone like so

You want to then grab this skin like material with a paper towel, for a better grip, and pull it down the length of the ribs removing it. Should look something like this. The point of this is the ribs will be more tender and easier to eat post cooking, you won't have that tough elastic skin to eat through.

Now you are going to want to season the ribs with your rub. Be very generous in your seasoning, less is not more. My presonal preference for BBQ is sweet and spicy, so I used a spicy rub along with some brown sugar. Rubbed Down

Now we get to the cooking part, and it might seem complicated but it is pretty easy.

First thing we need to do is brown both sides of the ribs. I have a gas grill so temperature control will be easier than using a charcoal grill for the most part, so if you try this at home I would pay attention to your temps until you get the hang of it.

To brown my ribs I put the ribs on the grill uncovered about medium heat and let them sit there for about 10 minutes each side. When doing this it is best to use indirect heat, meaning if your grill is large enough you light one side of the grill and put the ribs on the other side. Mine is not a large grill but I have a heat dispensing plate over the burners so it works the same way for the most part.

Once the ribs are browned on both sides, browned not burnt to a crisp, we are going to steam our ribs. Yes I said steam them. You will need foil and your liquid seasoning. The liquid seasoning is what we are going to pour into the foil with the ribs, this will then start to boil and steam while sitting in the grill tenderizing our ribs. This go around I used some Dr. Pepper I had at the house because I forgot to buy apple juice, which is what I normally use. Basically you just want something that will add a little bit of flavor to the ribs while they are steaming. I use about 1/2 a cup to a cup of liquid.

The Holy Rib Tent of Foil

You will need to get your grill up to 350-375 so the liquid will start to steam and go to town on the ribs. I cook mine like this for about 30-45 minutes, any longer and the ribs start to become too tender and fall apart.

Now comes my favorite part, the basting of the ribs. Basically what you will do is take the ribs out of the foil tent once they are done and put them back on the grill. Using indirect heat we are going to baste the ribs with your choice of BBQ sauce.

THIS IS VERY IMPORTANT do not let your grill get above 260-275 or the sugars in your rub will start to burn.

I rotate my ribs every 5 minutes or so flipping them over and basting the side that is facing up. I do this for about 30-40 minutes so 6-8 flips. You then take the ribs off the grill and let them set so the juices do not escape when you cut the meat.

Final Product

Then you serve!