Well, let’s just say that if at first you don’t succeed…..run to Costco to get more ribs. Up until now, my grilling lesson from the BBQ Cooking School have been great; I followed the directions, did my grilling thing and both the hamburgers and chicken turned out great. Not so much with the ribs, see below:Ugh! Burnt ribs aren’t good.
So, what went wrong? Well, the ones toward the front I did not cut off any fat and they were at the mercy of flare ups, the ones in the back, I did trim the fat. Although time consuming, I would highly recommend this step, as does John in the book. And also time consuming but of utmost importance, probably more so than trimming the fat, is I left my grill for about ten minutes, which is all it took for them to become charred, little door stops. I also followed the three rotations of 20 minutes of covered cooking at 325 degrees. I realized that this was not a good thing for the ribs and after cutting them and tasting them (which I summarily spit out because they were so dry), I got in my car and went to buy more. I also learned something about my grill, it has more hot spots than I thought.
So, back in my kitchen I trimmed the fat off of my St. Louis style ribs (much meatier than baby backs) and used the salt, pepper and garlic powder that John recommends. Fired up the grill and I was set to try again.
SUCCESS!St. Louis Ribs – YUM!
Why so much success this time? One, I think the style of ribs had something to do with it, the other is I didn’t leave my grill and at the slightest sound of a flare up I threw on a little water. Because of my previous experience I cut the cooking time down to about 10-15 minutes in the three rotation, covered cooking method and kept a thermometer close by so I could test the temperature for doneness (you’re looking for 165 degrees.)
When the ribs were at about 155 degrees I basted them with my homemade BBQ sauce (if you want to know which recipe and the adjustments I made, just post a comment and I’ll provide it – because it’s really, really good if you like a bit spicy BBQ sauce.) It took about 10 minutes to finish, I wrapped them in foil for 10 minutes and we enjoyed them with the rest of the sauce, homemade mac n cheese (compliments of my 14 year old) and corn on the cob. The kids had lemonade and the adults enjoyed a blackberry & mint bourbon smash. It was a delectable “southern” meal.
How can you tell if the ribs came from an old sow or a young pig? The correct answer receives two spots on a Savor the Flavor walking tour. (In the event of multiple correct answers, there will be a drawing.)