Rotate your ribs so they cook evenly.
Learn to barbecue pork ribs the right way for flavorful tender ribs every time. These smell so tantalizing while cooking you're bound to be the hit of the neighborhood. The key is to start with the right kind of ribs --- buy ribs labeled "baby back ribs." These are the ribs with the most meat and the leanest meat. Prepare the ribs by trimming off any extra slabs of meat that aren't rib meat, and peeling off the thin film on the inner side of the ribs. This membrane will not tenderize when you cook it, and will make your ribs chewy and tough. Remove it for tender ribs. Peel off the membrane using your fingers or a spoon.
Instructions
1. Smother the ribs in dry rub on both sides. Wrap ribs tightly in aluminum foil. Wrap each rack separately. Refrigerate ribs for about 12 hours.
2. Put the wood chips in a container of water about 2 hours before you want to start grilling. Let them soak. When it's time to cook, push your coals into a corner of the barbecue grill. You don't want the flames to touch the meat. Light coals and let them heat up. When the coals are hot, remove the wood chips from the water and place them on top of the coal.
3. Unwrap the pork ribs and place them on a rib rack so that they stand upright with about 1/2 inch of space between them. Place the rib rack on the grill on the opposite end of the grill from the burning charcoal and wood. Close the lid for 10 minutes. Open the lid and rotate the ribs to different slots on the rib rack about every 10 minutes so they will all cook evenly.
4. After 1 hour, spread the charcoal around evenly. Drench ribs in barbecue sauce. Place the ribs directly on the grill. Open the lid to turn them over and add more sauce every 5 or 10 minutes. Continue for 30 minutes or until your ribs are done.
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