Servings: six to eight as a main course
If ribs are the main part of your meal, figure a slab will feed two to three people. If you’re serving other grilled or barbecued food, you can figure on less. (Of course, everyone’s going to want the ribs.) The rub and the sauce make easily enough for four slabs, but your grill may not be able to accommodate that many. To cook more ribs on a small space, either use a rib rack or roll the slabs into coils and secure the coils with a long skewer.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To prepare the fire, use a chimney starter to light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 minutes.)
When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals. Cover the grill with the lid, making sure that the air vent is on the side away from the fire. Cook the ribs for about 2 hours, maintaining a temperature of 230° to 250°F by adjusting the air vents on the grill as needed. (Opening the vents lets in more oxygen and raises the temperature.) Add more coal if the temperature drops below 230°F. (You’ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.)
Excellent! I used baby back ribs and they were delicious. I'll be making these every year. For all my thoughts, see my blog: http://hannahsctkitchen.wordpress.com/2012/08/03/barbecued-ribs/
Outstanding. My kids can't get enough of them.
I used St. Louis style ribs, as I think they are meatier and tastier. After spreading the rub on the ribs, I let them sit at room temperature for an hour before grilling. I grilled the ribs until they acquired a nice, smokey pink hue and started pulling away from the bones, then I brushed the sauce on the ribs and grilled an addition 5 minutes per side. I then wrapped the ribs tightly in foil, then put the slab in a paper bag, crimping the bag shut, and let the ribs sit for an hour before eating. The ribs remained warm, and were very moist and tender.
I use this recipe but prepare it in my Weber Smoky Mountain Cooker. The WSM (as it is known) is a smoker, It makes really good ribs as well as chicken, brisket and so forth. The recipe for both the rub and the sauce are truly excellent
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?