HOW TO GRILL RIBS ON CHARCOAL RECIPES

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

• Ingredients

Country Style Pork Ribs are cleaned up, seasoned and smoked to an internal temperature of 145F.

Provided by Smokin Dave

Categories     Main Course

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving