I have shied away from making barbeque in most of my cooking, partly because I was avoiding something that intimidated me: cooking on a grill. There is usually a clear gender divide in how we cook-men grill; women bake. Most people follow this rule, but there is really nothing inherently different in men and women’s abilities in most things, especially in cooking. So, I put on my brave face and faced the grill with my tongs. Here is my first real attempt at making grilled ribs.
Within the world of barbecue, there are many factions and camps. First, you’ve got your dry rub vs. sauce folks. Then, you’ve got your sweet vs. vinegar divide. And I haven’t even gotten to the use of wood vs. charcoal. While there is probably an ounce of delicious truth to each of these camps, I decided to just go with what was the simplest for me: a dry rub with sweetness from brown sugar, and grilling with charcoal.
I am a huge proponent of using what I have in the kitchen and pantry for my cooking experiments. I happened to have a pre-made dry rub that had salt, black pepper, cayenne pepper and “spices”. I added some garlic salt to the mix. I wanted to add a bit of sweetness and spice, which brought Chipotle powder and brown sugar into the mix.
Marinating meat overnight is a great way to ensure that flavor is packed into every morsel of your dish. Again, it is best to under-salt rather than over-salt. When mixing my own rub, I made sure to dip my finger in the rub and taste it before I placed it on my meat. If it is too salty, then add more spices/seasonings that do not contain salt. If it lacks sugar, I’ll add some more brown sugar.
When grilling, as in searing meat, do not, I repeat, do not overdo it with turning and touching your meat. Allow your meat to be enveloped by the wonderful heat of the coals. Turning your meat too much could interfere with the searing and caramelizing process that is happening to your meat.
Prep Time: 10 minutes
Marinade Time: 4 hours-overnight
Cooking Time: 28-30 minutes
3 pork ribs
½ c brown sugar
4 tbsp barbecue rub (1 tbsp cayenne pepper, 1 tbsp black pepper, 2 tsp salt, 2 tbsp garlic powder)
1 tbsp chipotle powder
1 tbsp garlic salt
- Light charcoal using directions on the bag.
- When coals are covered in grey ash (~15 minutes) place pork ribs on the grill and cover the lid.
- Allow to grill for approximately 7-10 minutes each side, depending on the heat coming from your grill. My grill was at medium-low, so it took about 10 minutes each side. After turning your meat, cover the grill and allow to cook.
- When your meat has seared nicely and become golden brown on all sides, remove from heat and allow to cool. Serve with your favorite sides and enjoy!