How To Make Tender Barbecue Ribs

Plan, Prep, and Take Your Time.

We all know it's been hot out there this summer. As matter of fact, it's been so hot that the idea of makeing barbecue seems to be a way to inflict way more pain than it's work just for a few rib bones... but theres a secret... a really big secret. Some things are worth getting up early in the morning for. And one of those things are ribs that are so tender they just fall off the bone. Patience and low temperatures are the key to making ribs that folks will take about for months. But if you want those ribs at a reasonable time, you have to start early. We like to cook ours on the grill for seven to eight hours at 225 degrees fahrenheit. So, you really need to think about when you want to serve them. You also need to factor in extra time to get the fire going. It's simple math but because of the time that is required, you really need to plan ahead.



Now there are people who swear by wrapping their rack of ribs with aluminum foil. And I would agree you can pretty much guarantee that ribs that are wrapped on the grill will be very very tender. However, it is possible to get tender ribs without wrapping them. And today, I'm going to reveal the secret. So hang in there.



First, we want to get a good rack of ribs. I prefer St. Louis style simply because there is more meat. When you get the rigs, be sure to remove the membrane on the underside. There's just no way to make the membrane really something worth eating. It's either chewy, tough, or burnt. Get rid of it. Now, you want to spread mustard all over the ribs. This helps soften the meat while giving the seasoning something to stick to. Next, you want to season your ribs with your favorite seasons. I prefer lemon pepper, season salt and a dash of black pepper. Make sure to set them asside for a second round once the ribs are fully cooked.



Once your grill is at 225 degrees fahrenheit, it's time to put the ribs on. Hopefully, you've got your grill up to temp at least seven hours before serving time. It's best to use a grill with an offset smoking box. This way, you will not have direct flame under your ribs. The further away from the flame you can get and maintain 225 degrees, the better. And now for the pro tip... If you want tender ribs, flip them every thirty minutes. Baste with a vinegar based sauce. Repeat over the next eight hours. If you can do this, I promiss you, you're going to have ribs that fall off the bone.



One more thing you want to be care of is when it comes time to recharge your coal or wood, I recommend that you do not fill the smoking box. Add a little at a time, even if your coals have completely burned down. Try to never allow your temperature to exceed 275 degrees. This is extremely important. After 8 hours, take them off, drench them in your favorite barbecue sauce, and enjoy. I recommend heating the barbecue sauce first and then performing a second round of seasoning to get it a real wallop.



Whatever you do, don't let this summer go by without treating yourself to some smoked St. Louis style ribs. I promise you, they will be worth waiting for.

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