To cook ribs on the grill, follow these expert steps for tender, flavorful results:

Preparation

• Remove the membrane from the underside of the ribs for better texture.
• Apply a spice rub or dry rub evenly on both sides of the ribs. A typical rub includes brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne, and sometimes mustard or cumin

Cooking Method (Low and Slow)

• Preheat your grill (charcoal or gas) to about 300°F, setting it up for indirect heat by placing coals or burners on only one side

• Wrap the ribs tightly in aluminum foil, optionally adding a bit of chicken stock or vinegar to keep them moist

• Place the wrapped ribs on the cooler side of the grill (indirect heat zone) bone side up and cook for 1.5 to 2 hours until the internal temperature reaches about 180°F to 190°F, which ensures tenderness

Finishing on the Grill

• Increase the grill temperature to around 375°F.
• Remove the ribs from foil and place them directly on the grill grates.
• Brush the ribs with your favorite barbecue sauce or glaze (e.g., a mixture of marmalade and vinegar or a BBQ sauce)

• Grill the ribs for 10 to 20 minutes, turning and basting frequently until the sauce forms a sticky, charred coating

Rest and Serve

• Transfer ribs to a cutting board, let them rest for a few minutes.
• Cut between the bones and serve with extra sauce on the side if desired

Tips

• Maintain consistent grill temperature to avoid overcooking or drying out the ribs.
• For charcoal grills, use two-zone cooking to control heat and prevent flare-ups

• Mopping ribs with a vinegar-based sauce during cooking can keep them juicy and add flavor

This method balances slow cooking for tenderness with a finishing sear for flavor and texture, delivering delicious grilled ribs every time