I like messing with ribs different ways trying to find my ultimate rack. Maybe steamed first then grilled, or parboiled first, maybe searing on the grill then in the oven to finish, or just the opposite, I've also tried smoking them (somewhat) and indirect cooking on my former grill......
Enter the new grill y'all know I picked up a few weeks ago. The Ducane 4 burner. Steaks, potatos, pork chops, hot dogs, country ribs.... they've all been done. Last night it was babyback ribs for the first time.
I don't know how I could have made any better a rack of ribs. I didn't even take the membrane off the bone side and you couldn't tell the way they came apart. One hour on the grill with the ribs seasoned with kosher salt, cracked pepper, red pepper, garlic powder and onion salt. I had both outer burners lit and the ribs in the middle. The built in temp guage was reading about 350 - 400F. I flipped once during that hour. The last 20-30 minutes I hit them with the sauce and flipped them three times. The sauce was just a mixture of some store bought stuff and spices. I knew they were done that first hour because I stuck my digital thermometer in them and it was reading 170-180 in two places, but I held back until the sauce was applied and baked/grilled in. It was all I could do to not break a few ribs off "to test"
Bad pic (no flash or editing), but I'm tellin' ya.... unbelievable ribs
No effort to tear apart, a toothless person could have eaten them (juicy, but not mushy), a taste that will haunt me until I duplicate it again AND a whole rack uncut
and cooked by indirect heat thanks to my new large spacious grill (plus a couple baked potatos).
I'm on my second tank already since I got this grill and lovin' it!
This was truly my ultimate rack of ribs so far. Amazing what a good grill can do.