Slow Grilled Pork Spare Ribs
There are few meals that are as satisfying as well ribs. I suppose the same process would work for beef ribs but I have never tried it. It so simple. I have learned to slow down cooking to speed up tenderness.
1 cup of your favorite spice rub
2-3 racks of ribs
Your favorite barbecue sauce
- There is a membrane on the back of ribs. Most like to remove it prior to cooking because the ribs will get more tender without it. Just slit the membrane and work your fingers under it and pull it off. For me this is like saying, “if you keep having sex you will get more pregnant”. My ribs are tender either way.
- Try to apply the rub 2 days before and wrap the ribs tight and let them sit in the fridge until you are ready to cook.
- Cut ribs into smaller more manageable sections (2-3 ribs each).
- Set your grill for indirect grilling – 50% off and 50% low. Your goal is to get to as close to 225 degrees as possible. That might be harder than you think but get as close as you can.
- Place your rib sections on the off side and cook for 4-5 hours (depending on the ribs and how close you get the temp). Turn each section every hour or so.
- Once the ribs are cooked to your satisfaction. Brush on the sauce if you want them saucy. Turn the burners on high or move the ribs to the hot side to caramelize(~15 minutes).
- Remove ribs from grill and allow to rest for 15 minutes before serving.
- Serve with more sauce available.