Restraint and patience are the keys to grilling ribs properly. You want to put them over indirect heat (that is, over a cool zone) so the meat gently cooks. Make sure to cover the grill so that the ribs’ flavor is enhanced with a healthy waft of smoke.
This recipe is excerpted from Big Buy Cooking.
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This was amazing. I served it with a side of the BBQ sauce from the maple-chipolte chicken recipe on this site. The ribs were inhaled. We will definately be making these again soon.
If I could give this 10 stars I would. Tony, you did it again. Wonderful recipe even though husband wasn't watching and the gas flamed out for ? how long...but we recovered and enjoyed a wonderful meal of your ribs, cheesy polenta, and grilled asparagus. Thank you for a wonderful recipe (again!).
Mmm mmm delicious. The flavors are perfect- far beyond ordinary BBQ sauce. The ribs were smoky and tender, and I appreciated not having to bake or precook the ribs in any way.
So good! I made these in the oven as well and then finished them on the grill, as I didn't think I had enough propane to cook on the grill for 1.5 hours. They were fantastic. Between me and my husband, both racks were gone (he ate most of it!). I wouldn't change a thing on this recipe.
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