Dan's Papers - June 15, 2007 - Rack Up The Ribs

Many people can't think about summer without dreaming of feasting on delicious barbeque ribs cooked on the grill. This has almost become a tradition for some people, and with good reason. Like corn on the cob, or watermelon, barbeque ribs have become a staple of summertime picnics and backyard get-togethers because they are, well...simply delicious. But there is a secret to preparing great ribs and if you're planning on cooking some on the grill this summer, then please read on.

The number one mistake people make when trying to grill ribs is in using too much heat. Barbecue ribs should not be cooked quickly over a high, direct heat source; otherwise you're going to end up with a slew of charred meat sticks. You must grill them using a low temperature and they must be cooked slowly. You need to employ patience and watchfulness at all times. After that there are a few different things you can do to make grilling easier for you.

You will want to grill indirectly, meaning that you have a fire on one side and the food on the other. A four-part cooking area works best. Imagine four boxes stacked with two on the bottom and two on the top. In the top left box are the ribs. Below the ribs is a large pan to catch the drippings. In the top right box is another large pan filled with water. This adds moisture to the cooking environment will keep the ribs from drying out. Below the water pan is your fire.

There are variations to this basic layout and you probably need to do a little experimenting to determine what is going to work best for you and your grill. A couple of variations include using wood chips that are soaked in water and added to the charcoal fire. This will add a good smoky flavor to your barbecue ribs, giving them an authentic flavor.

Cooking ribs on the grill will take several hours. You will want the inside of your grill to maintain a temperature around 200 to 225 F. The ribs should not overlap the fire or they will burn and dry out. If you want to retain a smoky flavor you will probably have to add more wood every hour. This is particularly important in the first two hours of cooking. Your ribs will be done when they become tender and the meat is loose around the bones.

You can also precook your ribs to speed up the process or to increase the tenderness of the ribs. Ribs cooked on a barbecue smoker at a low temperature for several hours will be very tender. Ribs cooked on a grill, especially a gas grill, will not be as tender even cooked indirectly. To make your ribs the most tender, precook by either boiling the ribs for about 30 minutes or by placing them in a slow cooker. This will get the meat cooking and they won't become dried out. Once you are ready to grill then you can season the ribs and cook them indirectly until done. The disadvantage of this is that the ribs will not absorb the flavor of the smoke very well and you can literally boil out the flavor of the meat. Remember, if you boil, slow cook or oven roast ribs it must be at a low temperature, around 200 to 225 F.

When it comes to seasoning ribs you want to be very conservative. Good ribs have a great flavor all to themselves. It is also important to avoid adding barbecue sauce to ribs early in the process. Most barbecue sauces, whether store bought or homemade, contain some kind of sugar (tomatoes contain sugar). This can cause your barbecue ribs to burn, even if they are cooked indirectly. Use a good rub before you grill and maybe a barbecue sauce after the grilling is done. However, if you want to use a sauce, try using a mop. A mop is a thin barbecue sauce (mainly vinegar or water) that you brush on during grilling to help maintain moisture and to add flavor. The mop is also commonly referred to as a baste. If you maintain the cooking temperature around 225 F and keep an eye on things, you should end up with some great-tasting ribs. You may also want to try filling a spray bottle with a thin barbecue sauce - essentially a mixture of paprika, water, and a few other seasonings. By spraying the ribs with this mixture during grilling you will add moisture, reduce burning and add flavor to your barbecue ribs.