So I have a new charcoal grill and I did pork ribs last night. I followed a recipe I found. It suggested putting the heat to one side of the grill, and letting the ribs lay on the cooler side to cook for an hour basting once in awhile.
I did that. But they were a bit tougher than I'd liked. The meat was good once you got it off the bone. But some of my guests were older and cannot bite meat off the bone. So it wasn't as tender as I had wanted.
What can I do differently next time? One guest suggested boiling a little before putting them on the grill. But I thought this might make them tougher. Or at least boil the flavor out.
I did that. But they were a bit tougher than I'd liked. The meat was good once you got it off the bone. But some of my guests were older and cannot bite meat off the bone. So it wasn't as tender as I had wanted.
What can I do differently next time? One guest suggested boiling a little before putting them on the grill. But I thought this might make them tougher. Or at least boil the flavor out.