BBQ Ribs 101 – Low and Slow
The best method for BBQ pork ribs is low and slow. I was a bit skeptical when reading this recipe — I didn’t think unattended coals would stay hot enough for three hours to cook anything, but it works like a charm. The brilliant testers over at Cook’s Illustrated also wrap the finished ribs in foil and then a brown paper bag. The Kid made these himself (set his I-Phone alarm for every rib-flip). His great, big hungry friends thought they were just the best ribs ever. (I thought so too!)
1. Toast homemade or store-bought spice rub in pan over medium heat until fragrant, about 20 seconds. Remove pan from heat and pour spice mix into a small bowl to cool.
2. Rub both sides of ribs with rub.
3. Get your charcoal grill going while the ribs rest at room temp. Heap hot coals on one side of the grill, set the cooking grate in place to heat, and open the bottom grill vents completely.
4. When coals are completely covered with gray ash, place the ribs on the cooking grate on the opposite side of the coals — the cool side.
Cover the grill with the lid — be sure the lid vent is open all the way and directly above the ribs. This will draw the air in through the bottom vents, through the coals, bringing the heat slowly to the meat and out the top.
5. Grill the ribs for 2-3 hours, flipping them over every half hour, until the meat pulls away easily from the bone and has a lovely rosy hue.
Brush a little sauce on ribs, if desired.
6. Remove the ribs from the grill and
wrap them in foil — a bit like a boy scout foil dinner packet. Place the foil packets in a brown paper bag, seal bag closed, and let ribs rest on counter for an hour.
Brush ribs with a little more sauce and enjoy.