HOW TO COOK RIBS ON A CHARCOAL GRILL RECIPES
DINO RIBS RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 9 hours 20 minutes
Cook Time 20 minutes
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
- Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.
3-2-1 ST. LOUIS RIBS | PIT BOSS GRILLS® RECIPES
WOOD PELLET RECOMMENDATION In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets. Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.DIET INFOFlexible Dieting
Provided by Pit Boss Kitchen
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours
Yield 4
Number Of Ingredients 7
Steps:
- Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
- Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
- Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
- Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
- Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
- Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.
Nutrition Facts : ServingSize 4
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DINO RIBS RECIPE | JEFF MAURO | FOOD NETWORK
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Reviews 4.3
Total Time 9 hours 20 minutes
Category main-dish
Reviews 4.3
Total Time 9 hours 20 minutes
Category main-dish
- Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.
See details
3-2-1 ST. LOUIS RIBS | PIT BOSS GRILLS® RECIPES
WOOD PELLET RECOMMENDATION
In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets.
Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.DIET INFOFlexible Dieting
From pitboss-grills.com
Reviews 4
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From pitboss-grills.com
Reviews 4
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- Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.
See details
DINO RIBS RECIPE | JEFF MAURO | FOOD NETWORK
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Reviews 4.3
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- Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.
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