Bbq Ribs On The Charcoal Grill Food

CHARCOAL GRILLED RIBS

Steps:

• Remove the membrane from the back of the ribs and trim off any excess fat. Pat the rack of ribs dry with a paper towel.
• Combine the smoked paprika, brown sugar, garlic powder, black pepper, onion powder, salt, and oregano in a bowl.
• Sprinkle the rub very liberally over both sides of the ribs and the edges.
• Light your charcoal and place in the grill. Leave to heat up until charcoal has started to turn white with ash. Add wood chunks and put the grate back in the rack.
• Fill an aluminum pan with water. Place it on the grill grate, directly above the charcoals. Get the internal temperature of the grill up to 180F/80C.
• Place the ribs on the side of the grill without charcoal underneath it. Close the lid and leave to cook for an hour.
• After one hour, check the water and charcoals. Add a handful of more wood chunks.
• After a further hour, wrap the ribs in a double layer of aluminum foil. Put back on the grill and cook for another hour.
• Remove aluminum foil from ribs and cook for 30-60 more minutes.
• Apply a thin layer of BBQ sauce to each side of the ribs and cook for 5 minutes before adding another layer. Repeat this process 4-5 times in total.
• Remove from grill and place on chopping board. Leave to cool for 10 minutes.
• With a long knife and tongs, cut the ribs evenly and uniformly between the bones.
• Serve up and enjoy!

BBQ RIBS ON THE CHARCOAL GRILL

Steps:

• Prepare fire in the charcoal grill. Remove the grates, place a pile of charcoal on one side of the grill only. On the other side, place a small foil pan filled with water. Start the fire and return the grates to the grill. Let the grill get to a low temperature (about 275°F.) You may also add pieces of wood to the charcoal for a more smoky flavor.
• While the fire is heating, prepare ribs. Turn ribs over so that the bone side is facing up. Remove the membrane along the back by sliding a dull knife (such as a butter knife) under the membrane along the last bone until you get under the membrane. Hold on tight, and pull it until the whole thing is removed from the rack of ribs.
• Rub ribs all over with spice rub. Once fire is ready, place the ribs on indirect heat - the side of the grill that has the foil pan. Cover and cook about 2 hours, watching to make sure the fire is maintained at a steady low temperature, adding charcoal as needed, and rotating the rack of ribs roughly every 30 minutes so that different edges of the rack are turned toward the hot side.
• After 1 1/2 to 2 hours, remove ribs and wrap in foil. Return to the grill for another 30 minutes or so.
• When ribs are done, you can either remove them from the foil and place back on the grill, meat side down, for a little char, or place them meat side up and brush with barbecue sauce in layers, waiting about 5 minutes between layers. Or simply remove them from the grill to a cutting board, slice, and serve!

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

NO FAIL BBQ BABY BACK RIBS (GRILL)

Steps:

• Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
• Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
• All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
• Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
• Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
• I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
• After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
• Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
• Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
• If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".

THE BEST BBQ RIBS

Steps:

• Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
• Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
• Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
• Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
• Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
• Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
• Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
• Yield: 1/3 cup

BOILED THEN GRILLED BBQ RIBS

Steps:

• 1. Cut ribs into quarter racks and trim all silver fat off.
• 2. Combine in large pan. Water, salt, pepper, garlic, and sliced onion.
• 3. Bring water to a boil.
• 4. Rinse ribs and add to boiling water.
• 5. Reduce heat to simmer after ribs are in and simmer for 45 minutes approximately.
• 6. After 45 minutes make sure the ribs are ready to be grilled.
• 7. Sauce the ribs generously leaving extra sauce for during grilling.
• 8. Throw ribs on the hot ready grill until they are cooked all the way thru.
• 9. Use foil to cook slow if needed.
• 10. Sauce as the ribs cook until they are done flipping them frequently.
• 11. Enjoy!