Ribs on the Gas Grill
Learning basic cooking skills was not a priority for me while growing up. The transition from a fully fed teenager to a totally independent and clueless in the kitchen college freshman was painful. I quickly lost my appetite for fast food and frozen dinners. Luckily, something about outdoor cooking had always intrigued me. I began reading about grilling techniques and quickly got hooked. Grilling introduced me to the art of preparing great meals. Today I consider cooking one of my greatest passions.
There is good reason why pork ribs are such a dominant fixture on the competition grilling circuit. Cooking delicious ribs shows a great command of the barbecuing process. This may sound intimidating, but the best thing about cooking ribs is that it comprises a series of simple steps you can master and reap the delicious benefits.
Pork Ribs are widely available at your local supermarket, meat market, or wholesale grocer like Costco. If you are a Costco member, I highly recommend purchasing ribs there. They offer high-quality meats at an affordable price.
Although there are seemingly endless types of pork ribs with a variety of labels, in reality there are only three types to consider.
Baby Back Ribs
These ribs are commonly referred to as loin ribs, back ribs, or Canadian back ribs. Taken from the top of the rib cage between the spine and the spareribs, baby back ribs are shorter and meatier than spareribs and take less time to cook.
Referred to as spareribs or side ribs, these ribs are taken from the belly side of the rib cage, below the baby back ribs area and above the sternum. Spareribs yield less meat than baby back ribs and contain more fat.
St. Louis Style Ribs
These are spareribs with the sternum bone, cartilage, and rib tips removed. After being cut, St. Louis style ribs have a rectangular shape.
How to Prepare the Ribs
Rinse and Cut
It may seem obvious, but this needs to be pointed out. The first step is to rinse the ribs under running cold water; making sure to get rid of any loose meat, fat, or bone particles. After rinsing, blot the slab dry with paper towels.
Cut off any dangling pieces of meat or fat. If these pieces are kept on the slab, they will burn and leave burn marks on your ribs.
- Place the ribs in a large, non-reactive roasting pan or a large bowl
- Pour 3 to 4 cups of apple cider vinegar over them; enough to cover the ribs completely
- Cut and squeeze the juice of 1 lemon directly into the bowl
- Cover bowl with plastic wrap and place it in the refrigerator for 1 to 2 hours
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BBQ Ribs on a Gas Grill? | Yahoo Answers
make sure you keep the temp between 220 and 270, also soak some wood chips and wrap them in aluminum foil, make a few holes with a knife and place it directly over the flames to get a nice smoke going. low and slow is the tempo.