Monday, April 16, 2012

Grilled Ribs

Though not a difficult process, I thought I would give a run down on the delicious beef and pork ribs that we cooked on the grill this weekend.

I can't eat a ton of red meat at once but I had three of the pork ribs and they were delicious.

We had five rib racks which fed six people with a little leftover. A pleasant springtime meal.

Grilled Ribs:

Once the ribs are thawed, if they are not fresh, cut them in half so that they are about 8 inches in length. Rub the flesh part with extra virgin olive oil with a little on the back for each rack.

For the rub:

In a small bowl, mix garlic powder, salt, ground pepper, paprika, cumin and chili powder. We didn't measure but it was about a tablespoon of each give or take a few eighths of a teaspoon.

Rub the spices thoroughly on the flesh side of the ribs and on the sides. Rub a bit on the back sides as well. Place in the refrigerator to marinate for about 3-6 hours.

For the grilling:

Place foil down on the grill to prevent the oil from causing flare ups and putting some major charcoal on your ribs. Set the grill to low-medium heat and grill for about an hour and fifteen minutes. The meat should be tender when you take it off the grill.

You may use a barbeque sauce of your choosing or of course, you can make your own. We used Stubb's Original Barbeque sauce. You'll want to brush on in the beginning and during the course of the cooking process. Use as much as you desire (we kept one rack for myself that was very lightly covered).

For the pork, the meat should show no pink. If it's a tad bit near the edge of the bones, that is normal but the meat should be greyish in color. For the beef, use your judgement- it can be a little pink.

Get out your napkins and enjoy ;)))

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