Brush ribs with a layer of sauce and transfer ribs to hotter side of grill. ![]() Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Place the ribs, meat-side up, over the cooler side of the grill. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). To Finish Sauced Ribs on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. ![]() ![]() Rub with remaining 3 tablespoons spice rub. To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels.
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