So, I am back to grilling! I finally got to grill Ribs! I must say that it was a lot of fun, and a great learning experience. I am glad that I got to do it! I wanted to go through some house keeping issues then I will get to the actual review!
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and now without further delay: RIBS!!!
Picking The Other White Meat – Okay, so the first issue that I had to work out is the amount of Rib meat that I wanted to cook… So I went to the local Safeway to purchase the meat… there were a lot of things to take into consideration. The first thing that I did take into consideration was how much leftovers I wanted to have after eating the delicious ribs… I am a light eater to say the least, so I wanted to purchase a small amount and then I knew that I would have very little to re-heat… So I purchased a 4lbs rack which is good for two!
Adding the Rub to the Meat
Finding the Right Rub – The next important issue that I had to deal with is WET or Dry…. I choose to do a dry rub! Someone that I work with provided me with a great dry rub recipe from Steven Raichlen’s “Bible,” Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes and I must say that it was amazing and a must try. One important thing to keep in mind it made a lot of rub, which you can defiantly use for other meats and chickens just store it in a cool temperature. So, being that I had a small amount of ribs, I cut the recipe in half so if the recipe called for a 1/4 cup of black pepper I only used 1/8 cup of black pepper. This work out very well! You want to have enough to apply the rub during the cooking of them on the grill. Once I applied the rub to the meat, I put it right into the refrigerator for an hour, since we got a late start we only cooled it down for an hour, but I would suggest that you can leave it in longer.
Preparing the Meat and Cooking the Meat – Right before the hour was up, I turned on all three burners of my trusty Weber Grill and got it to a temperature of about 450 degrees which I found out was a perfect temperature. I applied my Weber non-stick cooking spray (which I would highly recommend. You can find this in any major food stores in the same aisle of cooking sprays such as PAM etc…) and threw the ribs onto the grill and closed the lid. I closed the lid because I wanted the grill to act like an oven so that while the bottom was being cooked, the top was cooking due to the heat inside the grill. About 10 minutes through the cooking, I flipped the ribs so that the top of the meat would cook directly. I cooked the meat directly for about 10 minutes so the brown sugar (which was part of the Rub) started to really brown and you can really smell the sugar. One challenge that I ran into while cooking the ribs, was figuring out a way to cook the meat that was towards the end because the meat was curved. So what I did I lowered the middle zone of the grill and raised the heat for the two outer zones and moved the meat so that it was going North South rather than going East to West… It turned out that this was a smart move so that all the meat was cooked through and there was no raw meat! I left the meat on the grill for about a total of 15 20 minutes. By not overcooking and leaving the meat on long the meat did not dry out and when I took the meat off the grill it was extremely moist…
I used sharp steak knives to cut the meat and started to munch into it! One thing that I forget was moist towelettes! Oh well next time I will not forget them!!!
Born and raised in Long Island New York Richard Wachtel has developed a passion for all things about barbecue and grilling, social media and also just having fun. Now living right outside the Nations Capital: Washington D.C., Richard Wachtel loves to read, write and learn about all things barbecue and grilling and digital marketing.
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