Memorial Day Weekend is upon us and the grills will be fired up. I’m often asked about easy grilling foods and I have a few favorites. Grilled Pound Cake with strawberries and ice cream, Cheese stuffed cheeseburgers, grilled barbecue pizza and several others. All of these are in my cookbooks or on my website. And then, there are ribs.
Some people are scared by the concept of grilling ribs since they are often associated with slow smoked barbecue using low temps and hickory. That’s fine, I love to slow smoke ribs but not everybody has the time or a smoker. So, all of my traditional barbecue buddies, please forgive me for this non-smoker version of a perfectly grilled rib!
Watch the video for tips on rubs and marinades. The rub can be one of your own making or simply season packets which were once only used for tacos and chili. Those now come in a huge variety of flavors. Marinades are now easy as well. A marinade can be as simple as using Worcestershire sauce, or beer, or wine, bourbon, steak sauce, apple juice… whatever you desire.
How To Grill Ribs
2 slabs pork ribs
Seasoning or rub of choice
Remove the back membrane from the underside of the ribs. Lightly coat with the marinade and rub both slabs with some of the seasoning. Tightly wrap the ribs in cling wrap and store in the fridge overnight. Remove wrap and sear both sides on the grill over high heat, enough to brown both sides; about 10-15 minutes per side. Remove from heat and carefully drizzle with a small amount of marinade and add any remaining seasonings. Wrap tightly in several layers of foil. Reduce the heat on the grill to medium and cook the foil wrapped ribs on a upper rack, with the grill cover closed, turning every 15 - 20 minutes for about two to three hours. Time depends on your grill, weather temps and number of ribs.
Kent Whitaker is a Chattanooga based culinary writer and cookbook author. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Mr. Whitaker’s books are in bookstores nationwide and are available online. Visit him online at www.thedeckchef.com
or twitter @thekentwhitaker