Sunday, May 25, 2008

Cooking Ribs on a Kettle Grill

You don't have to buy an expensive bbq smoker to begin cooking your own mouth watering ribs in the backyard (or in the front driveway in my case). Traditional style charcoal grills like those manufactured by Weber, Charbroil, and numerous others, are perfectly capable of producing excellent barbecue.

To get started, go to Sam's Club, or your favorite other source, and purchase a three-pack of baby back or loin back pork ribs.

Rub both sides of the ribs with your favorite bbq rub mixture. Pat the rub into place to make it adhere to the meat. The meat should be completely covered with rub. Wrap each rib in several layers of plastic wrap and place in refrigerator for 10 to 12 hours until ready for cooking. Overnight works well.

Start warming up the kettle grill, when ready to cook, by placing a large fist-sized amount of charcoal coals on one side of the grill and heat them until they turn grey.

Check the temperature of the cooking surface with a meat thermometer poked through the air vents until you achieve a stable temperature between 200 and 250 degress.

Fill an alumimum pie pan with water and place it in the bottom of the kettle grill, or partially over the coals. Refill as needed.

Cook the ribs on the opposite side of the grill away from the charcoal coals. Using a rib rack, you can fit all three racks of ribs on the grill at one time.

Once the cooking process starts, just monitor the temperature and water levels. Add charcoal to maintain 200 to 250 degrees and maintain water levels in the alumimum pan.

To check for doneness, gently tug at the bones of the ribs. If done, the bone and meat should separate with minimum effort. Using this method, cook times should vary between 4 to 5 hours depending on the heat of the fire and outside temperature.

Brush some bbq sauce on the ribs prior to serving.

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